Chocolate Caramel Biscuit Slice (No-Bake)

If you’re looking for a dessert that’s rich, indulgent, and incredibly easy to make, this Chocolate Caramel Biscuit Slice is the perfect choice! With buttery biscuit layers, a smooth caramel filling, and a glossy chocolate topping, every bite melts in your mouth. It’s ideal for holidays, family gatherings, or whenever you’re craving something sweet.

Ingredients

For the Biscuit Layers

  • 400 g (14 oz) tea biscuits or digestive biscuits
  • 150 ml (⅔ cup) milk (for dipping, optional)

For the Caramel Filling

  • 200 g (1 cup) granulated sugar
  • 100 g (7 tbsp) unsalted butter
  • 400 g (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • Pinch of salt

For the Chocolate Topping

  • 250 g (9 oz) milk chocolate
  • 2 tbsp vegetable oil or coconut oil

Instructions

Step 1: Prepare the Pan

  1. Line a 9×9-inch (23×23 cm) square baking pan with parchment paper.
  2. Arrange a single layer of biscuits on the bottom. Lightly dip each biscuit in milk if you prefer a softer texture.

Step 2: Make the Caramel

  1. In a medium saucepan over medium heat, melt the butter.
  2. Add the sugar and stir until dissolved.
  3. Pour in the condensed milk and add the salt.
  4. Stir continuously for 8–10 minutes until the mixture thickens and turns a rich golden caramel.
  5. Remove from the heat and stir in the vanilla extract.

Step 3: Assemble

  1. Spread one-third of the caramel over the first biscuit layer.
  2. Add another layer of biscuits.
  3. Repeat until you have three biscuit layers separated by caramel.
  4. Finish with the final biscuit layer on top.

Step 4: Add the Chocolate

  1. Melt the chocolate with the vegetable oil in the microwave (30-second intervals) or over a double boiler.
  2. Pour the melted chocolate over the top layer.
  3. Smooth it evenly with a spatula.

Step 5: Chill

  • Refrigerate for at least 4 hours, or overnight for the best texture.

Step 6: Slice & Serve

  • Remove from the pan.
  • Use a warm, sharp knife to cut into squares.
  • Enjoy chilled or let sit at room temperature for 10 minutes before serving.

Tips for Success

  • Use high-quality chocolate for a smoother, richer topping.
  • Let the caramel cool slightly before spreading to prevent the biscuits from shifting.
  • Refrigerating overnight makes slicing much easier.
  • Sprinkle a pinch of flaky sea salt over the chocolate before it sets for a delicious sweet-and-salty twist.

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Recipe Notes

  • Add chopped roasted hazelnuts or walnuts between the layers for extra crunch.
  • Swap milk chocolate for dark chocolate if you prefer a less sweet dessert.
  • Serve with coffee, tea, or a scoop of vanilla ice cream for an extra-special treat.

Related Posts:

Leave a Comment