This no-bake chocolate slice is like a warm hug from childhood, but with a modern twist on texture. I love how the crunchy base gives way to a rich, creamy center that melts in your mouth. It’s the kind of treat that’s perfect for when you need something quick but memorable.

What makes this recipe special isn’t just its simplicity—it’s how the textures play with each bite. There’s a satisfying snap from the biscuit base, then a velvety chocolate layer that leaves a lingering, smoky sweetness on your tongue. It’s honest, no-fuss, and honestly, addictive.

This recipe is a nostalgic nod to childhood afternoons, but I’ve reimagined it with a focus on how the texture transforms in your mouth—crunchy edges giving way to a silky, melt-in-your-mouth center. It’s about the sensory journey, not just the sweet reward.

The story behind this recipe

This recipe harks back to lazy weekend afternoons at my grandma’s house, where she’d whip up a batch of this chocolate slice in no time. It was always a quick fix for sweet craving chaos, and I loved how everyone gathered around the kitchen table, teeth sinking into that glossy, fudgy top. It’s funny how something so simple can carry so many memories, right?
I’ve tweaked her version over the years, adding a little sea salt here and a splash of vanilla there, to sharpen the chocolate’s punch. Now, it’s become my go-to when life’s a bit hectic but I still want that familiar, comforting hit of cocoa. It’s a reminder that sometimes, the best treats are the ones you can throw together in minutes and still feel like a little celebration.
heading: The story behind this recipe

Ingredient breakdown

Dark chocolate: I love using a good-quality dark chocolate, it melts smoothly and gives that rich, slightly bitter edge. You can swap in milk chocolate if you prefer something sweeter, but it won’t have that intense cocoa punch.
Butter: I always opt for unsalted butter, it helps the chocolate set perfectly without extra saltiness. For a dairy-free version, coconut oil works well—just expect a slightly different texture and a subtle coconut aroma.
Sweetened condensed milk: It’s the glue that holds everything together, making the slice fudgy and luscious. If you want less sweetness or a dairy-free option, try coconut condensed milk or a thick honey syrup, but adjust the sweetness accordingly.
Biscuit base: I use digestive biscuits because they give a nice, crumbly crunch. Graham crackers are a good substitute if you’re elsewhere, but avoid over-mashing—some texture keeps it interesting.
Vanilla extract: Just a splash enhances the chocolate’s depth. Skip it if you’re out, but it really brightens the overall flavor, so don’t forget to add a bit if you can.
Sea salt: A pinch of flaky sea salt on top elevates the sweetness and adds contrast. If you don’t have coarse salt, a tiny pinch of fine salt works too—just don’t overdo it.
Optional toppings: I often sprinkle chopped nuts or sea salt flakes on top for extra crunch. You can skip these or swap for dried fruit shavings if you prefer a different texture or flavor profile.

Spotlight on key ingredients

Dark chocolate:

I love using a good-quality dark chocolate, it melts smoothly and gives that rich, slightly bitter edge. You can swap in milk chocolate if you prefer something sweeter, but it won’t have that intense cocoa punch.
Butter: I always opt for unsalted butter, it helps the chocolate set perfectly without extra saltiness. For a dairy-free version, coconut oil works well—just expect a slightly different texture and a subtle coconut aroma.
Sweetened condensed milk: It’s the glue that holds everything together, making the slice fudgy and luscious. If you want less sweetness or a dairy-free option, try coconut condensed milk or a thick honey syrup, but adjust the sweetness accordingly.

Additional flavorings and toppings:

Biscuit base: I use digestive biscuits because they give a nice, crumbly crunch. Graham crackers are a good substitute if you’re elsewhere, but avoid over-mashing—some texture keeps it interesting.
Vanilla extract: Just a splash enhances the chocolate’s depth. Skip it if you’re out, but it really brightens the overall flavor, so don’t forget to add a bit if you can.
Sea salt: A pinch of flaky sea salt on top elevates the sweetness and adds contrast. If you don’t have coarse salt, a tiny pinch of fine salt works too—just don’t overdo it.

Notes for ingredient swaps

Dairy-Free: Swap butter for coconut oil—expect a slightly firmer slice with a subtle coconut aroma.
Vegan Chocolate: Use plant-based dark chocolate and coconut condensed milk for a fully vegan version, though it may be less glossy.
Sweetener: Replace condensed milk with honey or maple syrup—your slice will be less fudgy and slightly softer.
Crunchy Base: Try graham crackers instead of digestives for a different crumb texture and a milder flavor.
Add Nuts: Incorporate chopped almonds or hazelnuts into the mixture for extra crunch and nutty aroma.
Flavor Boost: Mix a dash of espresso powder or chili flakes into the chocolate for a surprising depth or spicy kick.
Salt: Use flavored sea salts like smoked or pink Himalayan for a more complex salty contrast.

Equipment & Tools

20cm (8-inch) square baking dish: Holds the slice and provides structure for setting.
Saucepan: Melts the chocolate and butter gently.
Mixing bowl: Combines ingredients smoothly without mess.
Spatula: Spreads and presses mixture evenly into dish.
Parchment paper: Prevents sticking and simplifies removal.
Knife: Cuts the slice into neat portions.

Step-by-step guide to no bake slice

Gather your equipment: a 20cm (8-inch) square baking dish, a saucepan, a mixing bowl, and a spatula. The dish will hold your slice, the saucepan melts the chocolate, and the bowl is for mixing.
Line the baking dish with parchment paper, leaving some overhang for easy removal later. This prevents sticking and makes slicing easier.
Melt the chocolate: chop 200g of dark chocolate into small pieces. Place in the saucepan over low heat (around 50°C/120°F). Stir gently until smooth and shiny. Keep an eye on it to prevent burning—if it starts to smell burnt or looks grainy, scrap and start again.
Add 100g of unsalted butter to the melted chocolate. Stir until fully incorporated and the mixture is glossy. This gives the slice its rich, fudgy texture.
Pour in 1/2 cup (120ml) of sweetened condensed milk. Mix thoroughly until smooth and well combined. You want a silky, thick chocolate custard now.
Crush 150g of digestive biscuits into coarse crumbs—don’t over-mash; some texture keeps it interesting. Mix the crumbs into the chocolate mixture until evenly coated.
Transfer the mixture into your prepared dish. Use the spatula to spread it out evenly, pressing down gently to compact. Smooth the surface for a neat finish.
Refrigerate for at least 3 hours, or until firm. For best results, cover with plastic wrap. The slice should be set, shiny on top, and easy to cut.
Once firm, lift out using the parchment overhang. Slice into squares or rectangles with a sharp knife. Clean the knife between cuts for clean edges.
For a polished look, sprinkle a tiny pinch of sea salt or chopped nuts on top before serving. This adds a lovely contrast and crunch.

Refrigerate for at least 3 hours, up to overnight. Once set, lift out the slice using parchment overhang. Slice into squares with a sharp knife, wiping it clean between cuts. Serve directly or store in an airtight container in the fridge for up to 3 days.

How to Know It’s Done

Chocolate mixture is smooth, shiny, and well combined before pouring.
The base is evenly pressed and no cracks or gaps when set.
Slice holds its shape and has a glossy, fudgy appearance when cut.