Chocolate Caramel Biscuit | No BAKE Dessert | TASTY Caramel Dessert | Simple Caramel Dessert Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bars

Dark chocolate chips reduce sugar while chocolate bars can be chopped for cost savings.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: store-brand caramel

Homemade caramel can be made with pantry staples, while store-brand options are usually cheaper.

chopped nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide a nut-free alternative and can be less expensive.

Prepare a small tin with parchment paper by drawing around the base and cutting it out to prevent sticking.

Crush 100 grams of digestive biscuits by placing them in a bag and rolling over them with a rolling pin until fine crumbs are formed.

Pour the biscuit crumbs into a bowl and add 50 grams of melted butter and 2 tablespoons of syrup, mixing well with a metal spoon until combined.

Press the biscuit mixture into the prepared tin, ensuring it is evenly spread and compacted.

Refrigerate the biscuit base for about 30 minutes to set.

In a frying pan or pot, pour in a can of condensed milk and heat on low to medium while stirring continuously for about 20 to 30 minutes until it thickens and changes color.

Once the caramel reaches a thick, toffee-like consistency and is not sticking to the pan, pour it onto the biscuit base and spread it evenly.

Let the caramel cool for about 10 minutes before adding chocolate on top.

Melt chocolate in a bowl over boiling water, stirring until fully melted, then spread it over the cooled caramel layer.

Allow the chocolate to cool for about 10 minutes, then refrigerate to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens