Ingredients
For the Base (Bottom Layer)
- 2 cups crushed biscuits (digestive or graham crackers)
- ½ cup (120g) melted butter
- 2 tablespoons sugar (optional)
For the Caramel Layer
- 1 can (400g) sweetened condensed milk
- 100g butter
- ½ cup brown sugar
- 2 tablespoons golden syrup or honey
- 1 teaspoon vanilla extract
For the Chocolate Layer
- 200g milk chocolate (or dark chocolate)
- 1 tablespoon vegetable oil or butter (for shine)
Step-by-Step Instructions
Step 1: Prepare the Base
Start by crushing your biscuits into fine crumbs. You can:
- Use a food processor
- Or place them in a bag and crush with a rolling pin
In a bowl:
- Mix the crumbs with melted butter and sugar
- Stir until it resembles wet sand
Press this mixture firmly into a lined baking dish.
Tips:
- Use the back of a spoon or glass to press evenly
- Make sure the base is compact so it holds together
Place in the fridge for 20–30 minutes to firm up.
Step 2: Make the Caramel
This is the heart of the recipe.
In a saucepan:
- Add butter, brown sugar, condensed milk, and syrup
Cook over medium-low heat, stirring constantly.
Important:
- Keep stirring to avoid burning
- Do not leave it unattended
After about 8–10 minutes:
- The mixture thickens
- Turns golden and smooth
- Becomes slightly stretchy
Remove from heat and stir in vanilla.
Step 3: Add Caramel Layer
Pour the caramel over the chilled base.
Spread evenly using a spatula.
Return to fridge for at least 30–45 minutes until firm.
This step ensures clean layers when cutting.
Step 4: Prepare Chocolate Topping
Melt chocolate:
- In microwave (short intervals) or
- Using double boiler
Add oil or butter to make it smooth and shiny.
Let it cool slightly before pouring.
Step 5: Add Chocolate Layer
Pour melted chocolate over the caramel layer.
Spread gently and evenly.
Optional:
- Use a fork or knife to create lines (like in the image)
- Sprinkle a pinch of sea salt for extra flavor
Refrigerate for 1–2 hours until fully set.
Step 6: Cut into Bars
Remove from fridge and let sit for 5 minutes.
Cut into neat rectangular bars.
Tips:
- Use a sharp knife
- Wipe knife between cuts for clean edges
Texture and Flavor
These bars offer:
- A crumbly but firm buttery base
- Smooth, rich caramel center
- Slightly crisp chocolate top
The combination is:
- Sweet
- Creamy
- Slightly chewy
- Perfectly balanced
Tips for Perfect Results
1. Use Low Heat for Caramel
High heat will burn the mixture and ruin flavor.
2. Stir Constantly
Caramel can stick and burn quickly.
3. Chill Between Layers
This helps keep layers separate and clean.
4. Don’t Rush Cooling
Cutting too early will make layers messy.
Variations
1. Dark Chocolate Version
Use dark chocolate for less sweetness.
2. Nutty Version
Add crushed peanuts or almonds to caramel.
3. Coconut Version
Mix shredded coconut into the base.
4. Peanut Butter Twist
Add a layer of peanut butter between base and caramel.
Storage
- Store in fridge up to 5 days
- Keep in airtight container
Freezing Option
- Freeze up to 2 months
- Thaw in fridge before serving
Common Mistakes
- ❌ Burning caramel → bitter taste
- ❌ Soft base → bars fall apart
- ❌ Cutting too early → messy layers
- ❌ Too thick chocolate → hard to bite
Why This Recipe Works
- Butter binds the base perfectly
- Condensed milk creates smooth caramel
- Chocolate seals and balances sweetness
- Chilling stabilizes structure
Serving Ideas
Serve:
- With coffee ☕
- As dessert after dinner
- For parties or snacks
Cut into:
- Small squares for bite-size treats
- Long bars like in the image
Final Thoughts
These no-bake caramel chocolate bars are one of the easiest and most satisfying desserts you can make. They look elegant, taste rich, and require simple ingredients.
The contrast between the soft caramel and the firm chocolate top is what makes them irresistible. Once you try them, they’ll become a go-to dessert for any occasion.