Refrigerator Caramel Nut Slices
Indulge in the perfect blend of sweet caramel, crunchy nuts, and rich chocolate with Refrigerator Caramel Nut Slices — a no-bake dessert that's as easy as it is irresistible. Featuring a buttery graham cracker base, velvety homemade caramel, and a glossy dark chocolate topping, this recipe is crowned with a sprinkle of sea salt for a sophisticated finish. The layers are topped with mixed nuts, adding texture and flavor to every bite. With minimal prep time, no oven required, and stunning visual appeal, these chilled treats are ideal for special occasions, casual gatherings, or satisfying your midnight cravings. Perfect for caramel lovers, chocolate enthusiasts, and fans of simple yet decadent desserts, Refrigerator Caramel Nut Slices will quickly become a household favorite!
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Ingredients
- 250 grams Graham crackers or digestive biscuits
- 150 grams Unsalted butter
- 100 grams Brown sugar
- 400 grams Sweetened condensed milk
- 200 grams Dark chocolate
- 50 milliliters Heavy cream
- 150 grams Mixed nuts (e.g., almonds, hazelnuts, pecans, or walnuts)
- 0.5 teaspoons Sea salt flakes (optional, for garnish)
Directions
Step 1
Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2
In a food processor, pulse the graham crackers or digestive biscuits until finely crushed. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
Step 3
Melt 100 grams of unsalted butter in a saucepan over low heat or microwave in 20-second increments until fully melted.
Step 4
Combine the melted butter with the crushed biscuits in a large bowl. Mix until the texture resembles wet sand.
Step 5
Press the biscuit mixture firmly and evenly into the prepared pan to create the base layer. Place the pan in the fridge to chill while you prepare the caramel layer.
Step 6
In a medium saucepan, combine the remaining 50 grams of butter, brown sugar, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens to a golden caramel consistency (about 7-10 minutes).
Step 7
Remove the pan from the heat, let the caramel cool for 2-3 minutes, then pour it over the chilled biscuit base. Spread evenly with a spatula. Return the pan to the fridge to set the caramel for 30 minutes.
Step 8
Chop the dark chocolate into small pieces and place in a microwave-safe bowl. Warm in 30-second intervals, stirring between each, until fully melted and smooth.
Step 9
Stir the heavy cream into the melted chocolate until well blended and glossy.
Step 10
Roughly chop the mixed nuts and scatter them evenly over the caramel layer. Pour the chocolate mixture on top, spreading it out gently with a spatula to cover the nuts fully.
Step 11
Optional: Sprinkle sea salt flakes over the top for added flavor contrast.
Step 12
Refrigerate the pan for 2-3 hours, or until the layers are fully set and firm.
Step 13
Using the parchment paper overhang, lift the dessert out of the baking pan and place it on a cutting board. Slice into 12 even bars or squares. Serve chilled and store any leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
| Serving size | (1302.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5992.2 |
| Total Fat 351.3g | 0% |
| Saturated Fat 154.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 532.3mg | 0% |
| Sodium 2868.6mg | 0% |
| Total Carbohydrate 661.8g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 484.3g | |
| Protein 89.7g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1684.1mg | 0% |
| Iron 36.6mg | 0% |
| Potassium 4384.4mg | 0% |
Source of Calories