No-Bake Chocolate-Coconut Caramel Slice Bars
A sweet Australian treat combining a crunchy biscuit base with a gooey caramel layer topped by rich chocolate and coconut flakes. This australian-inspired desserts ready in about 35 minutes layers digestive biscuits, crushed, unsalted butter, melted, (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 220 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
- 250 g digestive biscuits, crushed
- 125 g unsalted butter, melted
- 1 can (395 g) sweetened condensed milk
- 100 g brown sugar
- 100 g unsalted butter
- 2 tbsp golden syrup
- 200 g dark chocolate, chopped
- 50 g desiccated coconut
Instructions
- Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper. In a bowl, combine 250 g crushed digestive biscuits with 125 g melted unsalted butter until mixture resembles wet sand. Press firmly into the base of the pan and chill in the refrigerator for 30 minutes.
- 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 5-7 minutes until the caramel thickens and turns golden brown.
- Step 3: Pour the caramel evenly over the chilled biscuit base and spread smooth with a spatula. Return to the refrigerator and chill for 1 hour until set.
- Step 4: Melt 200 g chopped dark chocolate in a heatproof bowl over simmering water, stirring gently until smooth.
- Step 5: Pour the melted chocolate evenly over the set caramel layer and immediately sprinkle 50 g desiccated coconut on top.
- Step 6: Refrigerate the slice for another 2 hours until the chocolate is firm. Cut into 16 squares and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate-Coconut Caramel Slice Bars take to make?
Total time is about 35 minutes (20 min prep + 15 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 Bars?
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 Bars?
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 Bars 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 Bars?
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.
