No-Bake Milo Chocolate Slice with Caramel Drizzle
A sweet Australian treat combining crunchy biscuit base, rich Milo chocolate, and a luscious caramel topping without baking. This australian-inspired desserts ready in about 35 minutes layers grams, crushed digestive biscuits, grams, melted unsalted butter, (395 grams) 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 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 grams, crushed digestive biscuits
- 100 grams, melted unsalted butter
- 1 can (395 grams) sweetened condensed milk
- 1 cup Milo powder
- 150 grams dark chocolate chips
- 3 tbsp golden syrup
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Line an 8x8 inch square baking pan with parchment paper. Combine 200 grams crushed digestive biscuits and 100 grams melted unsalted butter in a bowl, stirring until crumbs are evenly coated.
- Step 2: Press the biscuit mixture firmly into the base of the lined pan to form an even layer. Chill in the refrigerator for 15 minutes to set.
- Step 3: In a medium saucepan, combine 1 can (395 grams) sweetened condensed milk, 1 cup Milo powder, and 150 grams dark chocolate chips. Heat over low heat, stirring constantly for 5-6 minutes until smooth and fully melted.
- Step 4: Pour the Milo chocolate mixture evenly over the biscuit base and smooth the surface. Refrigerate for 1 hour until firm.
- Step 5: Meanwhile, make the caramel drizzle by heating 1/2 cup heavy cream, 1/4 cup brown sugar, 3 tablespoons golden syrup, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Stir continuously for 5 minutes until the caramel thickens slightly.
- Step 6: Allow the caramel to cool for 10 minutes, then drizzle generously over the chilled slice before cutting into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Milo Chocolate Slice with Caramel Drizzle 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 Milo Chocolate Slice with Caramel Drizzle?
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 Milo Chocolate Slice with Caramel Drizzle?
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 Milo Chocolate Slice with Caramel Drizzle 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 Milo Chocolate Slice with Caramel Drizzle?
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.
