No-Bake Chocolate Peanut Caramel Slice
A decadent no-bake dessert bar combining rich chocolate, creamy peanut butter, and gooey caramel layers for a treat reminiscent of a beloved Australian candy. This australian-inspired desserts ready in about 35 minutes layers crushed digestive biscuits, melted unsalted butter, smooth peanut butter 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 320 calories and feeds 12, 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, crushed digestive biscuits
- 100 g, melted unsalted butter
- 150 g smooth peanut butter
- 395 g (1 can) sweetened condensed milk
- 100 g brown sugar
- 2 tbsp golden syrup
- 200 g, chopped dark chocolate
- 1 tbsp vegetable oil
Instructions
- Step 1: Line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, combine 200 g crushed digestive biscuits with 100 g melted unsalted butter and 150 g smooth peanut butter until evenly mixed and crumbly; press this mixture firmly into the base of the prepared pan to form a compact crust.
- Step 2: In a medium saucepan, combine 395 g sweetened condensed milk, 100 g brown sugar, and 2 tbsp golden syrup over medium heat. Stir continuously for 8-10 minutes until the mixture thickens and turns a rich caramel color, then immediately pour this caramel layer evenly over the biscuit base and refrigerate for 30 minutes until set.
- Step 3: Melt 200 g chopped dark chocolate with 1 tbsp vegetable oil in a heatproof bowl over simmering water (double boiler) for 3-4 minutes, stirring until smooth and glossy. Pour the chocolate evenly over the chilled caramel layer, smoothing the surface with a spatula. Refrigerate for at least 2 hours until firm before slicing into bars.
Frequently asked questions
How long does No-Bake Chocolate Peanut Caramel Slice 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 Peanut 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 Peanut 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 Peanut Caramel Slice for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Peanut 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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