There’s nothing quite like a slice of caramel heaven—and when you can make it without baking, that’s a dessert dream come true. This No-Bake Caramel Slice is a rich, decadent treat layered with a crunchy graham or biscuit base, a creamy, buttery caramel filling, and a luscious chocolate topping.

Perfect for holiday trays, morning teas, afternoon cravings, or no-fuss dinner desserts, this classic Aussie slice is easy, indulgent, and completely oven-free.

Ingredients (Makes approx. 16 squares)

The Base:

1½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
½ cup sweetened condensed milk
½ cup unsalted butter, melted
¼ cup shredded coconut (optional, for texture and a hint of chew)

The Caramel Layer:

½ cup unsalted butter
½ cup brown sugar, packed
½ cup sweetened condensed milk
2 tbsp golden syrup (or light corn syrup)
Pinch of salt (optional, for a salted caramel twist)

The Chocolate Topping:

1¼ cups semi-sweet or dark chocolate chips
1 tbsp vegetable oil or coconut oil (for a glossy, smooth finish)

Preparation:

1: Make the Base

Line a 20 cm x 20 cm baking tin with baking paper, allowing overhang on the sides for easy lifting later.
In a large bowl, combine the graham cracker/digestive crumbs, melted butter, sweetened condensed milk, and shredded coconut if using.
Mix until the texture resembles a sticky, damp sand.
Press the mixture firmly and evenly into the base of the tin using the back of a spoon or your fingers.
Place the tin in the refrigerator to chill while preparing the caramel layer.

2: Make the Caramel Layer

In a medium saucepan, combine the butter, brown sugar, sweetened condensed milk, golden syrup, and a pinch of salt.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
After 6–8 minutes, the mixture will begin to thicken and bubble—keep stirring until it’s smooth, golden, and slightly pulling away from the sides.
Remove from heat and pour the hot caramel mixture over the chilled biscuit base.
Smooth with a spatula and refrigerate for at least 1 hour, or until set.

3: Make the Chocolate Topping

In a heatproof bowl, combine the chocolate chips and oil.
Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt over a saucepan of simmering water (double boiler method).
Pour the chocolate mixture evenly over the chilled caramel layer.
Gently tilt the tin or use an offset spatula to spread the chocolate evenly across the top.
Chill for at least 1 more hour or until chocolate is firm and set.

4: Slice and Serve

Once fully chilled, remove the slice from the tin using the baking paper.
Use a sharp knife warmed in hot water (and dried) to cut clean squares.
Wipe the knife between cuts for smooth edges.
Serve chilled or at room temperature.

Variations:

Salted Caramel Slice: Sprinkle a few flakes of sea salt on the caramel before adding the chocolate.
Nutty Base: Add ¼ cup crushed almonds or macadamias to the base for a nutty crunch.
White Chocolate Topping: Use white chocolate instead of dark for a sweet, creamy twist.
Espresso Kick: Stir in 1 tsp instant espresso powder into the chocolate layer for a mocha flair.
Coconut Caramel Slice: Add toasted coconut flakes to the top of the chocolate layer.

Cooking Notes:

Keep the heat low and slow when making the caramel—rushing it can lead to splitting or burning.
Let each layer set completely before adding the next to prevent them from mixing.
To make cutting easier, allow the slice to sit at room temperature for 5–10 minutes before slicing.

Serving Suggestions:

Serve on a dessert board alongside other favourites like chocolate crackles, Anzac biscuits, or lemon bars.
Cut into bite-sized pieces for lunchboxes or party platters.
Serve with tea or coffee for a classic Aussie treat moment.
Top with extra drizzle of caramel or melted white chocolate for added flair.

Storage:

Store in an airtight container in the refrigerator for up to 7 days.
For longer storage, freeze for up to 2 months. Separate layers with baking paper and thaw in the fridge overnight.
Best enjoyed slightly chilled to maintain texture.

Tips for Success:

Use full-fat condensed milk for a creamy, rich caramel that sets properly.
Make sure the base is compact—press firmly so it doesn’t crumble when sliced.
Stir caramel continuously to avoid burning or curdling.
If the chocolate cracks while slicing, use a hot knife for a cleaner cut.
Want a thicker slice? Use a smaller tin and double the caramel layer.

⏱️ Time Overview:

Prep Time: 25 minutes
Caramel Cook Time: 8 minutes
Chill Time: 2–3 hours
Total Time: ~3.5 hours (including chilling)

🧾 Nutritional Information (Per Square – Approximate for 16 servings):

Calories: 320
Fat: 20 g
Carbohydrates: 30 g
Sugar: 25 g
Protein: 3 g
Sodium: 95 mg

FAQs:

Q: Can I use canned caramel instead of homemade?

A: You can use dulce de leche or canned caramel in a pinch, but homemade gives the best flavour and texture.

Q: What if I don’t have golden syrup?

A: Substitute with light corn syrup, maple syrup, or even honey in small amounts—but flavour may vary slightly.

Q: Can I make it dairy-free?

A: Use plant-based condensed milk, dairy-free chocolate, and vegan butter—keep in mind, texture may vary.

Q: What chocolate works best?

A: Use high-quality baking chocolate for a smooth melt and better set. Compound chocolate is fine, but couverture is ideal.

Q: My caramel isn’t thick—what happened?

A: It may not have cooked long enough. Continue cooking until it thickens and starts to pull away from the sides of the pan.

Conclusion:

This No-Bake Caramel Slice is the kind of recipe you’ll want to keep on hand all year round. Whether it’s for a celebration, afternoon tea, or indulgent dessert, it hits all the right notes: crunchy, creamy, chocolatey, and rich with buttery caramel flavour. With no oven required, it’s an easy win for home bakers of all levels.

So next time you need a sweet treat without heating up the kitchen—this no-bake beauty has you covered. 🧡🍫

No-Bake Caramel Slice

Author: Imili Johnson
Total Time: ~3.5 hours (including chilling)

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Ingredients

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