No-Bake Chocolate-Caramel Slice with Roasted Peanuts
A rich, decadent no-bake slice combining smooth chocolate, gooey caramel, and crunchy roasted peanuts inspired by a beloved Australian candy bar. This australian-inspired desserts ready in about 40 minutes layers digestive biscuits, crushed, unsalted butter, melted, can sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 395 g can sweetened condensed milk
- 100 g brown sugar
- 2 tbsp golden syrup
- 150 g roasted peanuts, chopped
- 200 g dark chocolate, chopped
- 50 g unsalted butter (for chocolate topping)
Instructions
- Step 1: Line a 20x20 cm square pan with baking paper, allowing some overhang for easy removal. In a large bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter until evenly coated; press this mixture firmly into the base of the prepared pan to form a compact crust.
- Step 2: In a medium saucepan over medium heat, combine 395 g sweetened condensed milk, 100 g brown sugar, and 2 tbsp golden syrup. Stir constantly for 8-10 minutes until the mixture thickens and turns a golden caramel color. Remove from heat and immediately stir in 150 g chopped roasted peanuts.
- Step 3: Pour the caramel-peanut mixture evenly over the biscuit crust and spread it out smoothly with a spatula. Refrigerate the pan for 30 minutes until the caramel layer is set.
- Step 4: Meanwhile, melt 200 g chopped dark chocolate and 50 g unsalted butter together in a heatproof bowl over simmering water, stirring until smooth and glossy. Pour this chocolate topping over the set caramel layer and spread evenly.
- Step 5: Refrigerate the slice for at least 2 hours until fully firm. Once set, lift the slice out using the baking paper overhang and cut into 16 squares with a sharp knife. Serve chilled.
Frequently asked questions
How long does No-Bake Chocolate-Caramel Slice with Roasted Peanuts take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate-Caramel Slice with Roasted Peanuts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate-Caramel Slice with Roasted Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate-Caramel Slice with Roasted Peanuts for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate-Caramel Slice with Roasted Peanuts?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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