Easy No-Bake Chocolate Caramel Dessert – Simple & Delicious Icebox Cake

This easy no-bake chocolate caramel biscuit dessert is a guaranteed crowd-pleaser! Layers of crunchy biscuits, rich homemade caramel, and silky chocolate ganache come together in a simple refrigerator cake that requires no oven and minimal effort. Perfect for beginners and experienced bakers alike, this dessert combines the sweetness of caramel with the bold flavor of chocolate, creating a treat that melts in your mouth. Keep it in the fridge and serve it chilled for the ultimate indulgence!

Easy No-Bake Chocolate Caramel Dessert – Simple & Delicious Icebox Cake

Recipe by George Zolis

5.0 from 1 vote

Course: Dessert, Valentine’s DayCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

35

minutes

Cooking time

0

minutes

Calories

640

kcal

Total time

35

minutes

A rich and creamy no-bake dessert made with biscuits, homemade caramel, and smooth chocolate ganache. Easy to prepare and perfect for any occasion.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• For the Caramel

• 30 g 2 tbsp Water

• 750 g 3 3/4 cup Sugar

• 500 g 2 Heavy Cream (35% fat)

• 250 g 1 cup Butter, cubed

• 2 2 Vanillin capsules

• 1/2 tsp 1/2 tsp Salt

• For the Chocolate Ganache

• 500 g 17 oz Couverture Chocolate

• 400 g 1 2/3 Heavy Cream (35% fat)

• 30 g 2 tbsp Vegetable Oil

• 1/2 tsp 1/2 tsp Black Pepper (optional)

• For the Layers

• 2 packs 2 packs Petit-Beurre Biscuits

How to make the Icebox Cake

• For the Caramel
• In a saucepan, add water, sugar, and salt. Heat until the sugar melts.
• Carefully add the cubed butter and stir until combined.
• Lower the heat and slowly pour in the cream, whisking constantly.
• Add the vanilla and mix well.
• Remove from heat and let cool slightly. Transfer to a bowl.
• Assembly – First Layer
• Line a baking pan (approx. 25×35 cm / 10×14 in) with parchment paper.
• Arrange a layer of Petit-Beurre biscuits at the bottom.
• Spread a layer of caramel over the biscuits (do not use all the caramel – save the rest in jars).
• Place the pan in the freezer while preparing the chocolate ganache.
• Chocolate Ganache
• Heat the cream in a saucepan until warm (do not boil).
• Add vegetable oil and black pepper (if using).
• Stir in chopped couverture chocolate until melted and smooth.
• Final Assembly
• Remove the pan from the freezer. Pour the ganache over the caramel layer.
• Spread evenly and refrigerate until fully set.
• Once chilled, cut into squares and serve cold.

Recipe video

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Why You’ll Love This Dessert

If you’re looking for a quick and indulgent no-bake dessert, this chocolate caramel biscuit cake is your answer. It’s inspired by traditional refrigerator cakes but elevated with homemade caramel and rich couverture chocolate. The combination of layers makes it look impressive, while the preparation is incredibly simple.

Tips for Success

• Use high-quality chocolate for a glossy ganache and deep flavor.
• Don’t skip the salt in caramel – it balances the sweetness perfectly.
• Freeze the caramel layer briefly before adding the ganache for clean layers.

Variations

• Add a layer of crushed nuts (walnuts, hazelnuts, or almonds) for extra crunch.
• Sprinkle sea salt flakes on top for a salted caramel twist.
• Replace Petit-Beurre with digestive biscuits or graham crackers.

More No-Bake Desserts to Try

• No-Bake Savoiardi Icebox Cake with Cream & Pistachios
• Chocolate Icebox Cake
• Double Chocolate Icebox Cake with Chocolate Glaze