Oh my gosh, if you are like me and sometimes midnight strikes and you just *need* something rich, sweet, and deeply chocolatey, but the thought of turning on the oven makes you sigh, then I have saved you! This Simple Chocolate Slice is the answer to every frantic, last-minute craving you could ever have. Seriously, the oven stays completely off for this gem.
It comes together in about fifteen minutes of actual work—that’s the prep time!—and the rest is just chilling. I swear, I once had unexpected guests show up right before a friend’s birthday, and I whipped this up in under an hour total. They thought I’d been baking all day. It’s dense, it’s fudgy, and that buttery biscuit base melts in your mouth before the rich chocolate hits you. You absolutely must try this no-bake **chocolate slice**!
Why This No-Bake Chocolate Slice is Your New Go-To Dessert
Listen, baking should be fun, not stressful! This recipe proves you can get maximum deliciousness with minimum fuss. Seriously, if you need a crowd-pleaser that requires zero oven time, this simple **chocolate slice** is going straight into your favorites folder. Trust me on this one!
- It’s super speedy, done in under 20 minutes of hands-on time.
- It cleans up like a dream—just one saucepan!
- The texture is perfectly rich and satisfyingly fudgy.
- It holds up beautifully, making it perfect for lunches or bake sales.
If you need even more easy, no-fuss ideas in this rich dessert category, you should certainly check out my recipe for No-Bake Chocolate Peanut Butter Bars while you’re here!
Essential Ingredients for the Perfect Chocolate Slice
Gathering supplies for this **chocolate slice** is half the fun because you don’t have to fuss with eggs or baking powder! You’ll need about 200 grams of those lovely digestive biscuits, which you must crush up until they are fine crumbs—think sandy texture, not chunky rocks.
Next up is the richness: 100 grams of good quality, unsalted butter, melted low and slow. Then we balance that with 50 grams of plain granulated sugar and two generous tablespoons of cocoa powder. Don’t skimp on the cocoa; it does all the heavy lifting for that deep flavor! A teaspoon of vanilla extract is essential for rounding things out. Finally, grab 100 grams of dark chocolate, finely chopped, and if you’re feeling extra, toss in 50 grams of desiccated coconut for texture. It really adds a nice little chew, though it’s totally optional.
Ingredient Notes and Substitutions for Your Chocolate Slice
When it comes to that dark chocolate, aim for at least 50% cocoa content, honestly. The higher the cocoa, the richer your final **chocolate slice** will be, and it cuts through the sweetness of the butter mixture beautifully. If you absolutely can’t find digestive biscuits, rich tea biscuits work in a pinch, but they might need a tiny bit more sugar added because they aren’t quite as buttery.
Also, please, use unsalted butter! Since this is a no-bake recipe, we need complete control over the salt content. If you accidentally use salted, just skip adding any extra salt during the process and be aware the finish might be slightly saltier than planned. If you want more ideas on how to elevate your baking basics, you really should look at my baking tips article for general advice!
Step-by-Step Instructions to Make Your Chocolate Slice
Alright, let’s get cooking! Since this is a no-bake situation, we focus purely on melting and mixing, which is why the prep time is only about 15 minutes. After about 5 minutes of active stove work, we are done with the heat entirely. First things first: you need those biscuits crushed up finely. I use a food processor for speed, but if you want to crush them in a zip-top bag with a rolling pin, go for it! Just make sure there aren’t any massive chunks left floating around.
Melt your butter gently in a saucepan over very low heat—and I mean *low*. Once it’s liquid, whisk in the sugar until it dissolves a touch, then stir in your cocoa powder and vanilla until everything looks like smooth, dark lava. This is the base for our whole amazing **chocolate slice**.
Melting and Combining the Chocolate Base for the Chocolate Slice
Once that butter mixture is perfectly smooth, yank the saucepan right off the heat. This is critical: if it’s too hot when you add the chopped dark chocolate, it can seize up and turn grainy, and nobody wants that! Just let the residual heat do the work. Stir continuously until every piece of chocolate is glossy and melted into the butter. If you’re using coconut, toss it in now. Then, gently fold in all those crushed biscuits. Be gentle! We want them coated, not smashed into dust.
Chilling and Setting the Final Chocolate Slice
Once everything is mixed—and I mean *evenly coated*—transfer it to your prepared 20cm square tin. Here’s where the patience comes in: you have to press that mixture down firmly and evenly. Use the back of a spoon or even the base of a glass. Pack it tight so it doesn’t crumble when you cut it later. Then, into the fridge it goes for a minimum of three hours until it’s totally firm.
If you want that Pinterest-perfect, glossy top? Use my little trick mentioned in the notes: melt an extra 50g of chocolate with a tiny bit of coconut oil and drizzle or smooth it over the top before it chills. This seals in the moisture and gives it that professional shine. If you’re looking for other simple, no-fuss sweet treats, take a peek at how I make my Chocolate Shortbread!
Tips for an Absolutely Perfect Chocolate Slice Every Time
Okay, while this **Chocolate Slice** truly is foolproof, there are just a couple of little nuances that make the difference between a good slice and a legendary one, you know? It’s all about that texture, girl! First, let’s talk biscuits again. If you crush them too coarse, you get these awkward, hard crunchy pockets when you bite down. You want them small enough that they disappear into the chocolate mixture, creating a uniform chew, not distinct biscuit chunks. Think sand mixed with chocolate!
Next, don’t rush the chilling time. Seriously, three hours is the *minimum*. If you cut it early, it will smear and look messy, and you’ll lose that beautiful, clean square edge. You want those edges sharp enough to sign your name with!
Also, when pressing it into the tin, don’t just slap it in there—use your muscle! Really compact it down so it’s dense. A loose slice crumbles when you try to lift it. If you want to stop mistakes before they start, I highly recommend reading up on that one mistake people always make when dealing with delicate recipes like this.
Serving Suggestions for Your Rich Chocolate Slice
Even though this **Chocolate Slice** stands perfectly fine all on its own—it’s so rich, after all—sometimes it needs a little friend on the side, right? If you want to dress it up slightly for company, I love serving it slightly cool with a little dollop of fresh, unsweetened whipped cream. That cuts through the richness instantly!
Fresh raspberries are also fantastic; their tartness is the perfect foil for dense dark chocolate. And honestly? The best accompaniment is a really strong, dark cup of coffee. If you wanted something extra sweet, maybe my simple white frosting drizzled lightly on top would be divine, but usually, I just stick to the cream or berries!
Storage Guidelines for Leftover Chocolate Slice
Now, I know what you’re thinking: Will there be leftovers?
If by some miracle you don’t devour the entire **chocolate slice** in one sitting, storing it is super easy. Keep it in an airtight container, right in the refrigerator. Because it’s so rich and buttery, it stays fresh and firm for up to a week! That makes it perfect for planning ahead for school lunches or sneaking bites later in the week.
Frequently Asked Questions About Making Chocolate Slice
Can I use different biscuits instead of digestive biscuits?
Totally! Digestive biscuits are classic because of their slight saltiness, but you can use anything sturdy that crumbles well. Graham crackers are a fantastic swap, especially if you are in the US. Just make sure you crush them finely—that’s the crucial bit here. If you want a thinner, more crumbly base, you might even use shortbread cookies, but remember they are sweeter, so you might want to slightly reduce the granulated sugar in the chocolate mixture itself.
Can I freeze this Chocolate Slice?
Yes, you absolutely can freeze this! Because it has no eggs or cream, it freezes beautifully. Once it’s fully set, slice it up, wrap the squares tightly in plastic wrap, and pop them into a freezer bag. They last great for about three months. Just pull out a square whenever the craving hits—let it thaw on the counter for about 20 minutes, and it’s perfect again. It’s the ultimate make-ahead treat!
What chocolate percentage is best for the richest flavor?
If you like a darker, more intense flavor, go for 70% cocoa solids or higher. That really amplifies the deep chocolatey note against the sweet biscuit base. If you prefer it milder and a little sweeter, stick somewhere between 50% and 60%. I try to avoid anything lower than 50% because plain milk chocolate doesn’t give this **Chocolate Slice** the required fudgy punch it needs when paired only with cocoa powder.
My mixture seems too dry/crumbly after adding the biscuits—what did I do wrong?
Whoops! That usually means your biscuits weren’t absorbing enough of the melted butter mixture, or perhaps your butter melted too hot and evaporated some moisture. The fix is simple: just melt an extra tablespoon of butter and stir it in gently until it just comes together. If you need more inspiration for other no-bake wonders, you should definitely check out my No-Bake Chocolate Pie recipe!
Estimated Nutritional Profile of This Chocolate Slice
Now, I always say that when you’re eating happiness, you shouldn’t stress too much over the details, but for those of you who like to track things, here is the estimated breakdown for one square of this **Chocolate Slice**.
Keep in mind these numbers are based on using standard digestive biscuits and the ingredients listed, so they are just a guide, not the gospel truth! It works out to about 180 calories per square, with 12 grams of fat. It packs in 17 grams of carbs and offers a nice 2 grams of protein to keep you satisfied.
This tasty dessert generally runs about 15 grams of sugar per serving, but oh boy, is it worth it! Everything looks good when it’s homemade, right?
Share Your Experience Making This Chocolate Slice
I truly hope this simple **Chocolate Slice** brings as much easy joy to your kitchen as it does to mine. It’s one of those fail-safe recipes that always gets rave reviews, and I love knowing I’ve given you a decadent treat with almost no effort!
Now I need to hear all about it! Did you add the coconut? Did you use high-percentage dark chocolate? Please, don’t be shy—drop a rating below letting me know how you liked it, and tell me how it went cutting those perfect squares.
If you managed to snap a picture of your finished, glossy creation, I would absolutely love to see it on social media—just tag me so I can share in the fun! And if you have any burning questions that I missed, you can always reach out directly via my contact page. Happy chilling!
Print
Simple Chocolate Slice
- Total Time: 3 hours 20 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a rich, no-bake chocolate slice.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter
- 50g granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 100g dark chocolate, chopped
- 50g desiccated coconut (optional)
Instructions
- Crush the digestive biscuits finely.
- Melt the butter in a saucepan over low heat.
- Stir in the sugar, cocoa powder, and vanilla extract until smooth.
- Remove the pan from the heat. Add the chopped dark chocolate and stir until fully melted and combined.
- If using, mix in the desiccated coconut.
- Fold in the crushed biscuits until they are evenly coated with the chocolate mixture.
- Press the mixture firmly into a lined 20cm square baking tin.
- Refrigerate for at least 3 hours, or until firm.
- Cut into squares before serving.
Notes
- For a glossy finish, melt an extra 50g of dark chocolate with 1 teaspoon of coconut oil and spread over the top before chilling.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert
- Method: No-Bake
- Cuisine: General
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.1
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Keywords: chocolate slice, no bake, biscuit slice, dessert, easy chocolate