No-Bake Milo Slice with Chocolate and Caramel Layers
A beloved Australian treat featuring layers of crunchy biscuit base, smooth caramel, and a rich Milo 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 350 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
- 150 g, melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 1/2 cup Milo powder
- 200 g, chopped dark chocolate
- 1/2 cup heavy cream
Instructions
- Step 1: Line a 9x9-inch square pan with parchment paper. Mix 200 g crushed digestive biscuits with 150 g melted unsalted butter until combined. Press firmly into the base of the pan and chill in the fridge for 30 minutes.
- Step 2: In a saucepan over medium heat, combine 1 can (395 g) sweetened condensed milk, 1/2 cup brown sugar, and 1/4 cup golden syrup. Stir continuously for 8-10 minutes until thickened and golden caramel forms.
- Step 3: Pour the caramel evenly over the biscuit base and return to the fridge to set for 1 hour.
- Step 4: In a heatproof bowl, combine 200 g chopped dark chocolate and 1/2 cup heavy cream. Heat gently over a double boiler or microwave in 20-second bursts, stirring until smooth.
- Step 5: Stir 1/2 cup Milo powder into the melted chocolate mixture until fully incorporated and glossy.
- Step 6: Pour the Milo chocolate ganache over the set caramel layer and spread evenly.
- Step 7: Refrigerate the slice for at least 3 hours or until firm 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 Slice with Chocolate and Caramel Layers 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 Milo Slice with Chocolate and Caramel Layers?
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 Slice with Chocolate and Caramel Layers?
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 Slice with Chocolate and Caramel Layers 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 Slice with Chocolate and Caramel Layers?
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.
