No Bake Chocolate and Caramel Pudding
Rich and easy No Bake Chocolate and Caramel Pudding! This layered dessert combines silky chocolate with smooth caramel for a perfect, fuss-free treat. Ideal for parties, holidays, or whenever you crave something sweet without the oven.
This easy dessert features chocolate and light caramel pudding dusted with cocoa powder. The recipe requires simple ingredients readily available at your nearest supermarket and will be ready in no time.
If you have a soft spot for something sweet, try more of our Desserts, your go-to destination for all things sweet! Whether you’re craving a classic chocolate cake, curious about how to make Pistachio Babka Buns, or looking for quick and easy no-bake recipes like Chocolate Mini Tarts or Vegan No-Bake Dessert, we’ve got you covered. Our dessert recipes are perfect for any occasion, from birthday celebrations to cosy nights in. Make sure you try this Rich Chocolate Berry Mousse Cake Recipe for your next special day or my Apple Cake – more apples than dough.
No-Bake Chocolate and Caramel Pudding
Let me tell you, pudding was a big deal when I was a kid. Growing up in Romania, we didn’t always have fancy treats, but when instant pudding hit the shelves, it was like magic! Vanilla, chocolate, fruity flavours—you name it. My brother and I would pool our pocket money to buy these instant pudding packs.
Making them was super simple: just add sugar and milk, stir, and bam! Pudding. And let’s be real, we didn’t wait for it to cool down. We’d scrape every last bit from the pot, filling four little cups—one for each of us in the family. It was our perfect little treat, gone in minutes!
Nowadays, I like to make this dessert from scratch. We’ve learned that some of those instant, overprocessed goodies aren’t exactly the best for us. So, here I am, bringing back a childhood classic, minus all the extras we don’t need. It’s the same comforting treat, just a little fresher, and a bit healthier.
Why you’ll love this recipe
- No-Bake Magic: No oven, no fuss—just quick, easy layers of chocolate and caramel goodness!
- Throwback to Childhood: It’s got that classic pudding vibe but with a homemade touch that feels a little more special.
- Simple Ingredients: No need for any fancy stuff; just basics for a seriously delicious dessert.
- Healthier Twist: Skip the processed packs! This pudding is made from scratch, so you know exactly what’s going into it.
- Perfect for Sharing: Four big servings or 8 little servings, just like when we were kids. Enough for everyone to enjoy!
Ingredients in my no bake chocolate pudding
- Biscuits: I recommend using plain digestive or graham crackers for the base. Crush them finely for a smooth texture.
- Cocoa: Choose unsweetened cocoa powder to intensify the chocolate taste in the biscuit base.
- Milk (for the chocolate layer): Use whole milk for its creamy texture. I warm it gently before mixing it with cornstarch to avoid lumps.
- Cornstarch: Use cornstarch for thickening both the chocolate and caramel layers. Ensure it’s fully dissolved to prevent lumps.
- Vanilla: Add pure vanilla extract or vanilla bean paste for a subtle essence in the chocolate custard.
- Sugar (for melting): I recommend using granulated sugar to caramelize the golden syrup in the caramel layer. Heat gently until it melts and turns golden.
How to make No-Bake Chocolate & Caramel Pudding
Ready to make a delicious No-Bake Chocolate & Caramel Pudding? This easy dessert is the perfect treat with its rich layers of caramel and chocolate—no baking required! Follow this simple guide to create a smooth, indulgent pudding that’s sure to impress.
- Prepare the Base: I start by crushing the biscuits into fine crumbs and mixing them with cocoa powder. Then, I divide the mixture between the serving glasses and press it down to form a firm base.
- Milk pudding: Warm the milk in a saucepan. In a small bowl, mix cornstarch and vanilla, then stir into the milk until it thickens and becomes smooth.
- Make the caramel: Melt the sugar in a separate pan over low heat until it turns a deep golden brown. Be careful, as sugar can burn quickly!
- Caramel layer: Slowly add the milk mixture to the caramelized sugar, stirring constantly to avoid clumps. Keep stirring until the mixture becomes a smooth, silky caramel custard. Pour it over the biscuit base in each glass and let it settle.
- For the chocolate layer, heat the milk in a saucepan over medium heat. Add the sugar, vanilla extract, cornstarch, and cocoa powder. Stir until the mixture thickens into a creamy pudding.
- Once the chocolate pudding is ready, carefully pour it over the caramel layer, creating a beautiful layered effect. Dust with extra cocoa powder, then chill before serving.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Biscuits: Substitute with any plain, dry cookies like shortbread or vanilla wafers.
- Cocoa: Use hot chocolate mix or chocolate drink powder for a sweeter alternative.
- Milk (for chocolate layer): Replace with almond milk or coconut milk for a dairy-free option.
- Cornstarch: Arrowroot powder or tapioca starch can be used instead for thickening.
- Vanilla: Vanilla essence or almond extract can provide a similar subtle hint.
- Sugar (for melting): Brown sugar or coconut sugar can be caramelized instead of granulated sugar.
- Milk (for caramel layer): Non-dairy options like oat milk or soy milk work well for a vegan version.
- Cocoa (for caramel layer): Use chocolate syrup or melted chocolate chips for a richer caramel layer.
- Vanilla sugar: Mix granulated sugar with a drop of vanilla extract as an alternative.
Variations
- Nutty Crunch: I love adding chopped nuts like almonds or hazelnuts to the biscuit base—it gives the pudding a nice, crunchy texture.
- Fruit Layer: For a fresh touch, layer sliced bananas or berries on top of the caramel layer. It’s a sweet, fruity surprise!
- Coffee Flavor: If you’re a coffee fan, mix a little instant coffee or espresso powder into the chocolate layer for a mocha vibe. It’s a great combo!
- Coconut: Adding shredded coconut to the biscuit base or sprinkling some on top gives it a tropical twist that’s hard to resist.
- Peanut Butter Swirl: If you’re into peanut butter, swirl some into the chocolate layer. It adds a rich, nutty hint that makes everything even better.
- Mint Chocolate: For something refreshing, stir in a bit of peppermint extract into the chocolate layer. It’s a perfect minty finish!
Storage and leftovers
Store the pudding in an airtight container in the refrigerator for up to 3 days. Serve chilled straight from the fridge for the best taste and texture.
More Chocolatey Desserts
- Easy Chocolate Mini Tarts
- Rich Chocolate Berry Mousse Cake Recipe
- Dark Chocolate Orange Cake
- Brownies Topped with Pink Berry Cream
- American Style Chocolate Berry Pancakes
- Chocolate Bark
- Chocolate Dipped Strawberries
- Classic French Chocolate Éclairs
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Chocolate and Caramel Pudding
Equipment
- Crushing tool
- Saucepan(s)
- Mixing Bowls
- Serving glasses or bowls
Ingredients
- 130 g biscuits about 4.5 ounces
- 3 tablespoons cocoa
- 1 litre milk about 4 cups, used in different steps
- 4 tablespoons cornstarch 2 for the chocolate layer, 2 for the caramel layer
- 2 tsp vanilla extract
- 150 g granulated sugar about 3/4 cup total: 100 g for caramelizing, 50 g for the chocolate layer
- Extra cocoa for dusting
Instructions
Base Layer
- Start by crushing the biscuits into fine crumbs and mixing them with 1 tablespoon of cocoa powder. This will give the base a nice hint of chocolate flavor.130 g biscuits
- Divide the crumb mixture evenly among your serving glasses or bowls, pressing it down to form a firm layer at the bottom.
Caramel Layer
- In a saucepan, warm 500 ml of milk over medium heat. In a small bowl, whisk together 2 tablespoons of cornstarch with 1 teaspoon of vanilla extract, then stir this mixture into the warmed milk until it thickens and is smooth, with no lumps.
- In a separate pan, melt 100 grams of sugar over low heat, letting it caramelize until it turns a deep golden brown. Watch carefully, as sugar can burn quickly!
- Slowly pour the milk mixture into the caramelized sugar, stirring continuously to avoid clumping. Keep stirring until you have a silky caramel custard.
- Pour this caramel layer over the biscuit base in each glass, giving it a chance to settle before moving on.
Chocolate Layer
- For the chocolate layer, pour another 500 ml of milk into a saucepan over medium heat. Add 50 grams of sugar, 1 teaspoon of vanilla extract, 2 tablespoons of cornstarch, and 1 tablespoon of cocoa powder.
- Stir everything together, keeping a close eye to prevent sticking. Stir until the mixture thickens into a creamy chocolate pudding.
- Once it’s ready, carefully pour the chocolate pudding over the caramel layer, creating a beautiful layered effect.
Chill and Serve
- For a finishing touch, dust a bit of extra cocoa powder over the top.
- Refrigerate the glasses for at least an hour before serving, letting all the flavors meld together.
- Enjoy this rich, layered dessert with its mix of creamy caramel, chocolate, and crunchy biscuit base!
Video
Notes
- Ensure the caramelized sugar doesn’t burn when making the caramel layer.
- Stir continuously when thickening the custard to avoid lumps.
- Chill the desserts adequately in the refrigerator before serving for the best texture.
Nutrition
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