Contents
A delicious Lithuanian no-bake dessert made with just 4 ingredients – caramel, biscuits, butter, and salted peanuts. Rich, chewy, and incredibly easy to make, this caramel biscuit cake is perfect for holidays, birthdays, or anytime you need a quick sweet treat. No oven required!
Equipment
- Large saucepan
- Mixing bowl
- 8.5" (22cm) springform cake tin
- Plastic wrap or parchment paper
- Spatula or spoon
- Knife (dipped in hot water for slicing)
Ingredients
- 400 g caramel or dulce de leche
- 380 g biscuits (e.g., Biscoff, digestive, Marie, or sweet crackers)
- 180 g butter (salted or unsalted)
- 200 g roasted salted peanuts
Instructions
- Break the biscuits into small pieces and place them in a large bowl. It's okay if some pieces crumble – use it all.
- Melt the butter in a large saucepan over medium heat.
- Reduce the heat slightly and stir in the caramel. Mix continuously until fully combined and smooth. You can use a hand mixer to help.
- When the caramel begins to bubble at the edges, remove from heat.
- Add in the peanuts and crushed biscuits. Stir gently until everything is coated in caramel.
- Line an 8.5-inch (22cm) springform cake tin with plastic wrap or parchment paper.
- Spoon the mixture into the tin, pressing it down firmly and smoothing the top.
- Allow the cake to cool to room temperature, then refrigerate for at least 8 hours or overnight.
- Once set, remove from the tin, slice, and serve chilled.
Notes

What Is Lithuanian Tinginys? 🇱🇹
The word Tinginys means lazybones in Lithuanian – and it perfectly describes this easy dessert. Traditionally, Tinginys is made with chocolate and resembles the Italian chocolate salami, but this caramel twist has become increasingly popular in recent years. No-bake, rich in flavor, and irresistibly chewy, Karamelinis Tinginys is a quick and simple way to create a show-stopping dessert without ever turning on your oven. It's perfect for beginner bakers, busy parents, or anyone who loves caramel!❤️ Why You’ll Love This Caramel Biscuit Cake
✨ No oven required – perfect for warm days or lazy baking✨ Only 4 main ingredients (plus an optional pinch of salt)
✨ Customizable – swap out biscuits, nuts, or add chocolate
✨ Lasts up to 2 weeks in the fridge – make ahead and snack smart
✨ Kid-approved – it’s one of Lithuania’s favorite no-bake sweets
✨ Takes just 20 minutes of hands-on prep time
🛒 Ingredients You’ll Need
Only a handful of pantry-friendly ingredients stand between you and this delicious treat:- 1 can caramel (approx. 400g) – use dulce de leche or caramelized condensed milk (e.g., Carnation Caramel)
- 380g biscuits – Biscoff adds extra caramel flavor, but digestives, rich tea, Marie biscuits, or sweet crackers all work
- 180g butter – salted or unsalted, depending on your taste and peanut saltiness
- 200g roasted salted peanuts – adds crunch and balances the sweetness
📝 Tip: Want to make it nut-free? Swap the peanuts for sunflower seeds, dried fruit, or just use more biscuits!
🌀 Optional Add-Ins & Variations
Want to put your own spin on Karamelinis Tinginys? Try one of these tasty twists: 🍫 Chocolate Marble – Fold in chopped chocolate or swirl in chocolate chips for a beautiful marble effect🍪 Biscuit Swap – Try “Gaidelis” or “Selga” biscuits (classic Lithuanian brands), or even homemade shortbread
🍫 Ganache Topping – Pour chocolate ganache over the top after chilling for a luxurious finish
🌰 Nut Variations – Almonds, cashews, or pecans work great if you want to experiment
👩🍳 How to Make No-Bake Caramel Biscuit Cake
This dessert comes together in just 3 easy steps:Step 1: Break the Biscuits 🍪
Roughly crush the biscuits into a large mixing bowl. You want uneven pieces for texture – some big, some crumbly.Step 2: Melt the Caramel 🧈
In a saucepan over medium heat, melt the butter. Lower the heat slightly, then stir in the canned caramel.Keep stirring until the mixture becomes smooth and begins to bubble around the edges. It might take a few minutes – don’t rush it! You can use an electric hand mixer to help it come together faster.
Step 3: Mix & Chill ❄️
Remove the caramel from the heat. Add the peanuts and crushed biscuits into the saucepan and gently fold everything together until coated. Let it cool slightly. Line an 8.5-inch (22cm) springform cake tin with plastic wrap or baking parchment. Transfer the caramel mixture into the tin. Press down firmly with a spoon or spatula to compact the cake and level the top. Let it cool to room temperature, then refrigerate overnight or for at least 8 hours to set.🔪 How to Cut Caramel Biscuit Cake
Once fully chilled and set, remove the cake from the tin and unwrap it. Use a large knife dipped in hot water (then wiped dry) to slice cleanly. Press down firmly – the cake is dense and chewy! Serve on a cake stand or dessert plates, and enjoy every bite. 🥄🧊 How to Store
Store the no-bake cake in the fridge for up to 2 weeks. Keep it tightly wrapped in plastic wrap, aluminum foil, or store individual slices in an airtight container. It’s a great make-ahead dessert for holidays or to have ready for unexpected guests!🧰 Equipment You’ll Need
- Large saucepan
- Mixing bowl
- 8.5" (22cm) springform cake tin
- Plastic wrap or parchment paper
- Rubber spatula or spoon
📜 Full Printable Recipe Card
Ingredients:- 1 can (400g) caramel or dulce de leche
- 380g Biscoff biscuits (or any sweet biscuits)
- 180g butter
- 200g roasted salted peanuts
- Break the biscuits into small pieces and place in a large bowl.
- Melt butter in a saucepan over medium heat. Reduce heat, add caramel, and stir until smooth.
- Once bubbling, remove from heat. Mix in biscuits and peanuts until well coated.
- Line a springform tin with plastic wrap or parchment paper.
- Transfer the mixture into the tin, pressing it down evenly.
- Let cool to room temperature, then refrigerate overnight.
- Unwrap and slice. Serve chilled and enjoy!