No-Bake Chocolate-Coconut Caramel Slice

By · Reviewed by AislePrompt Editorial · ·

A decadent layered dessert combining a crunchy biscuit base, sticky caramel, toasted coconut, and a glossy chocolate topping. This australian-inspired desserts ready in about 40 minutes layers crushed digestive biscuits, melted unsalted butter, (395 g) 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.

Prep: 20 min Cook: 20 min Serves 16 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. In a medium bowl, combine 200 g crushed digestive biscuits and 100 g melted unsalted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the base of the prepared pan. Chill in the fridge while preparing the caramel.
  2. Step 2: In a medium saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 100 g brown sugar, 100 g unsalted butter, and 2 tbsp golden syrup. Stir continuously for about 10 minutes until the mixture thickens and turns a rich caramel color.
  3. Step 3: Remove the caramel from heat and stir in 1 cup toasted desiccated coconut until well combined. Pour the caramel-coconut mixture evenly over the chilled biscuit base. Return to the fridge and chill for at least 1 hour to set.
  4. Step 4: To make the chocolate topping, melt 200 g chopped dark chocolate with 2 tbsp unsalted butter in a heatproof bowl over simmering water (double boiler) until smooth and glossy.
  5. Step 5: Pour the melted chocolate evenly over the set caramel layer and spread with a spatula to cover completely. Refrigerate for another 2 hours until the chocolate is firm.
  6. Step 6: Once set, cut into 16 squares. Keep refrigerated and serve chilled.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Chocolate-Coconut Caramel Slice 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-Coconut Caramel Slice?

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-Coconut Caramel Slice?

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-Coconut Caramel Slice 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-Coconut Caramel Slice?

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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