Chocolate Fudge Biscuit Slice
Indulge in the ultimate no-bake treat with this Chocolate Fudge Biscuit Slice, a rich and decadent dessert perfect for satisfying your sweet tooth. Featuring layers of crunchy crushed digestive biscuits enveloped in silky dark chocolate fudge, this recipe is effortlessly simple yet absolutely irresistible. With just 15 minutes of prep time and a handful of pantry staples like sweetened condensed milk, cocoa powder, and butter, this slice offers a delightful balance of textures and flavors. Customize it with your favorite toppings—such as chopped nuts or sprinkles—for an extra touch of sweetness. Whether you're prepping for a party, craving an easy dessert, or looking for a make-ahead indulgence, this Chocolate Fudge Biscuit Slice is sure to steal the show. Plus, it keeps well in the fridge for up to a week, so you can enjoy a piece whenever the craving strikes!
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Recipe Information
Ingredients
- 300 grams Digestive biscuits (or graham crackers)
- 150 grams Unsalted butter
- 400 grams Sweetened condensed milk
- 250 grams Dark chocolate
- 2 tablespoons Cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Optional toppings (e.g., chopped nuts, sprinkles)
Instructions
Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.
Place the digestive biscuits in a large ziplock bag and crush them into small chunks using a rolling pin. Do not crush them into fine crumbs—small chunks should remain for texture.
In a medium saucepan over low heat, combine the unsalted butter, sweetened condensed milk, dark chocolate (broken into pieces), and cocoa powder. Stir continuously until the mixture is smooth and fully melted, about 3-5 minutes.
Remove the pan from heat and stir in the vanilla extract and salt.
Add the crushed biscuits to the chocolate mixture and fold gently to combine, ensuring all the biscuit pieces are evenly coated with the fudge mixture.
Transfer the mixture into the prepared baking pan and press it down evenly using the back of a spoon or a spatula. If using toppings, sprinkle them over the top and press lightly to adhere.
Refrigerate the pan for at least 2 hours, or until the slice is fully set.
Once set, use the parchment paper overhang to lift the slice out of the pan. Place it on a cutting board and use a sharp knife to cut into 12 even squares or slices.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 30.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
