Sometimes I just crave a piece of Chocolate Fudge Slice. And it appears as rapidly as this is disappearing in the fridge, I’m not alone! Thankfully, it’s super easy to make, and appeals to all ages. This is a delicious way of converting a packed of plain cookies, into something super yummy. Downunder this type of slice is very common, and can also be known as Hedgehog Slice. There are versions with or without condensed milk – this is one without.

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Without further ado here’s my base recipe, but do read on below with a few ideas on how you can modify it.

No bake Chocolate Fudge Slice

mymomentsandmemories

Super easy one pot recipe of chocolatey goodness

5 from 1 vote

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Prep Time 20

Cook Time 5

Course afternoon tea, Dessert

Cuisine english

Servings 16 pieces

Ingredients

9 oz plain cookies (crushed) 1x 250g packet
4 ½ oz butter (125g)
4 ½ oz dark chocolate (125g)
1 egg, beaten
½ cup brown sugar (you can use white as an alternative)
1 tspn vanilla essence
½ cup raisins
2 tbspn cocoa powder
7 oz dark chocolate (180-200g)
1 tspn coconut oil or other light flavoured oil

Instructions

Grease and line a 8" (20cm) cake tin
Melt butter over a low heat in a large pot.
Add chopped chocolate, and stir until fully melted and smooth.
Whisk in cocoa, sugar, egg, vanilla and raisins. Stir until well mixed.
Add crushed cookies, stir until all are well coated.
Press firmly into your cake tin.
Make your topping. Melt chopped chocolate in your microwave, or in a bowl over a pot over simmering water. Add coconut oil, stir until blended, then pour over your slice. Spread evenly with the back of a spoon. Leave as is, or top with your favourite topping, then pop into the fridge.

Keyword no bake, no bake chocolate fudge slice

More tips for making your No Bake Chocolate Fudge Slice

If this slice is for adults, consider soaking the raisins in a tablespoon of brandy for 1o minutes before using. If you don’t like raisins, leave them out.
Try different types of cookies for different tastes. Anything is suitable – think Digestives, Marie, Arrowroot, Shortbread. All give a slightly different effect. In NZ, I sometimes use Malt biscuits for a fudgier finish, or Krispies to add a little bit of coconut taste/texture.
When microwaving chocolate, I find the best way to do this is by chopping the chocolate, then starting with 1 minute on high (depending of course on how much you’re doing – this is for the 180g for the icing). Take it out and stir it, you may find 1 minute is enough. If it needs more, continue with 20 second increments, making sure you check and stir it in between.
I have used pure chocolate for the icing, but you can absolutely use a real ‘icing’ instead (icing sugar, cocoa, butter.)
I always use ‘real’ chocolate, (as opposed to cooking) in my baking. I find it’s usually cheaper, and is a better quality than baking chocolate.

Crushing your cookies

Try making this with a combination of really crushed biscuits, and some not so much. The fastest way to crush them is in a food processor, but if you don’t have one, simply put the biscuits in a zip lock bag, and pound with a rolling pin. (I use my Thermomix for this, 6 seconds on speed 6)

How my crushed cookies look before I mix them in

Making your Chocolate Fudge Slice in one pot

Here are process photos for making your No Bake Chocolate Fudge Slice.

Process photos of making your Chocolate Fudge Slice in a pot

The first photo is your melted butter, with the chopped chocolate added. Then you’ll mix in all your other ingredients, except for your crushed biscuits. That becomes photo number 3. It looks a little lumpy – this is the raisins. Otherwise it’s smooth.

Process photos of making your Chocolate Fudge Slice in a pot - part 2

The first photo above is Step 5 – adding your crushed biscuits into your liquid mix. Make sure you stir this in well, to ensure everything is coated.

You’ll then press this into your lined cake tin. Press it down firmly – I use the back of a spoon to move and compress it.

You may have noted from the photo that my tin is not lined. I used a reinforced silicon baking pan which I absolutely love. If you ever tried silicon in the early days, it wasn’t so good as it had no structure. These new silicone pans are the best of both worlds. They have fabulous non stick capabilities which means no more baking paper needed. And the outside structure is reinforced with steel, so they have ridged edges, making it easy to lift them in and out of the oven. I highly recommend you add one to your stash.

The icing

Once you’ve got your base ready, melt your chocolate mix and pour that on. You can use your spoon to spread it around. If you want to top it with something, add this now before your icing sets. You could use m&m’s, fruit and nuts, mini Easter eggs (as shown), marshmallows, etc.

(You can also make an alternative icing using powdered (icing) sugar, cocoa and a little bit of butter.)

I’ve just made a batch ready for Easter eating, decorating the top with Cadbury Mini Eggs. OMG, it’s all sooo good.