Chocolate Slice Biscuits

These no-bake Chocolate Slice Biscuits use only 5 ingredients that you most likely already have in your cupboard at home! They come together in a snap and make the perfect companion to a cup of coffee or to bring to a potluck.

I’m told this recipe comes by way of a sweet church lady passing it along to my maternal grandmother.  While we don’t quite know the true origin of the recipe, it has been passed down through the generations in much the same way as many great church lady recipes before this one.  My family makes these delicious chocolate fudge slice during the holiday season, but they are equally amazing any other time of the year. 

You may want to go ahead and make two trays at a time, as they never really last for long!  I hope you find this recipe as special as I do.

The 5 Ingredients You’ll Need to Make Chocolate Slice Biscuits

Plain Cookies – I recommend using either Arrowroot or Marie cookies here.  The cookies are quite plain in flavour and not overly sweet.  They also keep their crunchy texture once chilled.  I have also used Digestive biscuits in this recipe with success, although it does produce a softer square.

Salted Butter – Typically, I recommend using unsalted butter when baking so that you can control the amount of salt in your bakes.  In this recipe, the salted variety works best, as the salt tends to bring out the chocolaty flavour more.  If you only have unsalted butter at home, then go ahead and use it, just remember to add a pinch of salt to the mix when melting.

Sugar – Granulated sugar is a good option.  You could substitute brown sugar, keeping in mind you would have a much softer square in the end.

Hot Chocolate Mix – Use your favourite variety here.  Make sure the mix is sweetened.  If it isn’t, you will have to compensate by adding more sugar.

1 large egg

You’ll also need an 8-inch square cake pan –I like to line the bottom of the pan with parchment paper; leaving an overhang of paper on the four sides of the pan to use as ‘handles’ to lift the cornbread out of the pan once it has cooled

How to Make This Easy Chocolate Fudge Slice

1. Prepare your pan by lining with parchment paper.  Make sure you leave some paper overhang on all 4 sides to make for easier removal of the squares once they are chilled.
2. Over low heat, melt together the butter, sugar, and hot chocolate mix.  Continue to stir until the sugar has melted. Remove your pan from the heat.
3. In a separate bowl, beat the egg.
4. Pour a small amount of the warm chocolate mixture into the egg.  This will help to temper the egg, so that it doesn’t scramble once you pour it back into the warm chocolate mix.
5. Pour the egg into the chocolate mix and stir continuously.  The mixture will thicken slightly (enough to lightly coat the back of a spoon).
6. Pour the crushed cookies into the chocolate mix and stir until combined.  Give any large chunks of cookies a bash with your wooden spoon as you stir.
7. Tip the mixture into your prepared pan and press everything down really firmly with a fork. 
8. Pop the pan into the fridge to chill for 1 hour before cutting into squares.

These squares come together so quickly and easily that waiting for them to chill is really the most difficult part of the whole process!

Helpful Tips

1. If your mixture seems a bit wet, add more biscuits.  While it will firm up in the fridge, you don’t want to see pools of the chocolate mixture in your baking pan.
2. It’s important to temper your egg.  Tempering refers to slowly warming your egg before introducing it to the rest of the ingredients to ensure that the egg doesn’t scramble and is mixed smoothly throughout.
3. After you’ve pressed the squares down into your pan, go over it again 2 – 3 more times.  This ensures that you have a firmly packed square.  You want to make sure that the ingredients will hold together once you cut them into squares.

Julianne’s Notes

Can I add other ingredients to these squares?

I am more of a traditionalist when it comes to these squares, but I have added a teaspoon of ground instant coffee to the mix for a mocha flavour, as well as a handful of chopped maraschino cherries.

You might also want to try topping the squares with a chocolate ganache for a more indulgent treat.

Can I use a different pan to chill my chocolate fudge slices?

Of course!  You can use any baking dish that makes the most sense to you.  If you’re using a larger pan, your squares will be thinner, but just as delicious!

How do I store these slices?

You can store any leftover slices either in the fridge or at room temperature depending on if you want a firmer or softer texture.  The squares will keep for up to one week in an airtight container. These squares also freezes really well and will keep in your freezer for up to 1 month. Remove the squares from the freezer for 30 minutes – 1 hour before serving.

If you like this recipe, you might also like:

Chocolate Toffee Bars

Chocolate Peanut Butter Bars

Share your baking!

If you make this this recipe for Chocolate Slice Biscuits, be sure to leave a comment.  I love hearing from you!

Also,  if you make this recipe, I’d love for you to share your photos on Instagram.  Don’t forget to use the hashtag #bakersbookshelf!

Check out A Baker’s Bookshelf ‘s latest video for more tips on making these incredible squares!