No Bake Chocolate Caramel Slice

Start by preparing a 9x9 inch pan by lining it with parchment paper. It's best to leave enough overhang on the sides for hassle-free removal of the dessert.

For the base, combine the melted butter and Digestive biscuit crumbs thoroughly in a medium bowl. Press this mixture into the bottom of your prepared pan and place it in the refrigerator. Allowing it to chill for about 30 minutes will help it set and create a firm base for your caramel layer.

For the caramel layer, combine condensed milk, butter, and golden syrup in a saucepan. I recommend using medium heat and constantly stirring to prevent the caramel from burning. The mixture should become a beautiful caramel color, generally after about 10 to 15 minutes.

Pour the caramel layer onto the chilled biscuit base and smooth it with a spatula. Make sure to let it cool for about 10 minutes before popping it back in the refrigerator. Let the caramel set for at least an hour. The longer it chills, the easier it will be to slice.

For the chocolate topping, combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring after each one, until the mixture is completely melted and smooth. Pour the chocolate over the caramel layer and smooth it out.

Let the dessert chill in the refrigerator for roughly 30 minutes, or until the chocolate has fully set. For perfect slices, use a warm knife to cut through the chocolate topping.