Classic No-Bake Chocolate Fudge Slice
Easy no-bake chocolate fudge slice made with biscuits, cocoa, and butter. A classic Kiwi slice perfect for lunchboxes and baking days.
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Ingredients
Slice:
- 500 g plain sweet biscuits superwine or similar, crushed
- 250 g butter melted
- ½ cup white sugar
- 4 Tbsp cocoa powder
- 1 Tbsp vanilla essence
Chocolate Icing:
- 75 g butter softened
- 1½ cups icing sugar
- 2 Tbsp cocoa powder
- 2 Tbsp milk
Optional:
- desiccated coconut to sprinkle on top
Instructions
- Crush the biscuits in a double-lined zip-lock bag using a rolling pin until you have a mix of fine crumbs and small chunks.
- In a saucepan, add the butter, cocoa powder, sugar, and vanilla. Heat over medium, stirring constantly until the butter is melted and the sugar has completely dissolved.
- Remove from the heat and stir in the crushed biscuits until well combined.
- Line a square slice tin with baking paper. Press the mixture firmly into the tin and smooth the top.
- Refrigerate for 30 minutes until firm.
- For the icing, sift the icing sugar and cocoa powder into a bowl. Add the softened butter and milk, then beat until light and fluffy.
- Spread the icing evenly over the chilled slice and sprinkle with desiccated coconut if using.
- Return to the fridge until set, then slice and serve.
Notes
Stacey's Kitchen Tips:
- Don’t over-crush the biscuits — a few chunky bits give the slice better texture.
- If the icing feels too thick, add a tiny splash more milk until spreadable.
- Press the slice firmly into the tin so it holds together when cut.
- This slice cuts best once fully chilled.
Notes & Substitutions:
- Swap plain biscuits for digestives biscuits.
- Add ½ cup chopped walnuts or coconut into the base for extra texture.
- Use dark cocoa powder for a deeper chocolate flavour.
- Skip the coconut topping if it’s not your thing — it’s just as good without it.
Servings: 16 slices