Chocolate fudge slice
They don’t come much easier or more delicious than this! It’s my take on a charming old-school classic, with the gloriousness of sweetened condensed milk enveloping crushed-up bikkies, it’s a very moreish treat indeed. The Craisins add a delightful tart chewiness to every bite, and the chocolate chunks – well, who doesn’t love chocolate chunks? No baking required – just jam it all into a tin, shove it into the fridge and you’re away. It makes a really nice gift all wrapped up nicely, too. To make it gluten-free, simply use your fave gluten-free biscuits.
Prep time – 20 minutes
Makes about 20-30 squares
Ingredients
150g butter, cubed
1 x 375g can sweetened condensed milk
¼ cup dark cocoa, sifted
1 tsp pure vanilla extract
500g plain wine biscuits (GF if necessary)
1 ½ cups Ocean Spray Craisins
1 cup chopped eating chocolate (I used 50% cocoa solids)
¾ cup desiccated coconut
¼ tsp salt
Icing
1 cup icing sugar
50g butter, melted
2 tbsp cocoa
1-3 tbsp boiled water
Pinch salt
Method
Line a 20cm slice tin with baking paper all the way up the sides.
Add the butter and condensed milk to a medium saucepan over a medium low. Stir until just melted and smooth. Remove from the heat.
Add the cocoa and vanilla and stir to combine.
Crush the biscuits to a crumb – either in a food processor or bashed-up in a clean teatowel with a rolling pin. They need to be ground really, really fine so the slice is fudgy and not dry.
Add all the biscuits to the butter mixture along with the Craisins, chopped chocolate, coconut and salt, and stir with a wooden spoon to combine evenly.
If it feels like the mixture is too dry you can add a little more melted butter or condensed milk.
Scrape the mixture into the tin with a spatula and press down firmly into an even layer.
Icing
Sift the icing sugar, cocoa and salt into a mixing bowl. Add the melted butter and 1 tbsp boiled water, and stir until smooth. Add more hot water if needed. Spread out on top of the slice.
Cover and refrigerate for at least 3 hours or overnight. Slice into pieces with a hot knife, and keep in the fridge in an airtight container. It lasts for ages – technically!
Not sure what I did wrong but even after adding another 100g butter the base was still dry and crumbly. Tastes very good though ????
Can I leave the coconut out or substitute it with something else?
Great Recipe Chelsea, Easy to make! You have inspired me to make my own bakery!!
Such a delicious recipe…very similar to one i ised to make..but the ratios of the ingredients are better so it tastes nicer mmm..????
I live in Australia. What are wine biscuits and what could I substitute?
Similar to a rich tea biscuit x
This is delicious ???? I used Arnotts Scotch Fingers and shortbread which are AMAZING in it! Make sure you let the heated ingredients cool as much as possible, otherwise the chocolate melts – I prefer chunks. Whittaker’s 50% cocoa is perfect ???? I’m about to make it for the second time today ????
Holy moly!! Made this yesterday and it is amazing!! Didn’t have any cranberries, so I used chopped dried apricots and it was amazing. Definitely need to store it in the fridge for the flavours to really develop (and the chopped choccie to harden). I’ve already had requests for more…just in case we run out! Thanks so much for a fabulous recipe.
Can the craisins and coconut be left out?
Thanks
Hi, is this in any of your books?
I made this slice last week. It was exactly what I felt like and could be my favourite slice ever. I already want to make it again!
Does this freeze well? This is such a delicious slice, reminds me of one my nana made when I was a kid.
Yes it does x
Hi Chelsea, thank you for sharing your recipes. I haven’t discovered one I don’t like yet! :) Just wondering… can this slice be frozen? Thanks, Natika.
Yes it can!
Love to see another recipe with no eggs and nuts (as my daughter is allergic to both). I love your crazy Italian chocolate cake recipe. I can’t wait to try this one!
Hi Chelsea
This recipe is delish. I have all your cookbooks and I have gone through them all twice looking for this recipe.
Am I missing a cookbook? or is this just on your webpage??
Thanks
Michelle
This one didn’t make it into a book yet :)
Can I use anything else instead of the condensed milk as I am lactose free, thank you, Chelsea.
Try an oat or coconut condensed milk x
Yummy! I made this for my daughter’s camp trip, it went down a treat. Everyone loved it.
Tracy
Omg, this is a childhood recipe. I used to make this for my grandad!
WOW!!! This recipe is so good I loved it!!!!
added zest of an orange! AMAZING tried this recipe before and made it my rowing crew and it went down so quick now taking it to a waterpolo tourney
These are super delicious!!! My Hubby had to count how many were left the morning he went to work, so he could make sure I didn’t eat too many that day! hehe
How long will this keep? Will it freeze (without icing)?
Yes it freezes x
yet another amazing recipe! such a nice twist to the traditional recipe that mum makes. It was so quick to make and has kept the friends and colleagues very happy. This is definitely a winner. Thank you! :)
awesome x
Delicious slice….made mine gluten free and used glace ginger instead of the cranberries and Whittakers Fijian Ginger and Mandarin Chocolate (the only way for me to make the block last longer than an afternoon!)
wow x
Very yummy ,thanks :) just make sure you constantly stir the butter and condensed milk on very low on a small element because otherwise it burns.
You should use a brabantia casserole dish non stick from briscoes.its also good for cooking fudge.
Very yum indeed. I see you put a pinch of salt in the icing, just curious about that?
Delicious! One question – is it definitely 500g of the biscuits? I’ve made it twice – the first time with 500g and it was really dry and looked nothing like your photo. The second time I only put one pack of biscuits in (250g) and it was a lot more fudge like and looked more like your photo. Thanks x
What an amazing recipe! I make your recipes ALL THE TIME and yet again, this recipe is simple to follow and never fails. I found this made a much bigger batch then just a 20 cm slice tin, which made my husband and kids (and parents and colleagues) very happy. Lol. Thanks again for another delicious recipe Chelsea!
Thank you for the email version Chelsea – I don’t have/use facebook so this was much appreciated. It looks absolutely yummy.
This is a beautiful slice. Made it twice now and have to hide it from little fingers (or bigger ones too) Very decadent. I’ve used both sultanas and cranberries. Actually preferred it with the sultanas but both are delicious. Thanks for sharing your recipe Chelsea.
Looks good I will give it a try.
Thanks this is a great recipe!!
If I left out the coconut, would it need to be replaced with anything?
Oh man, this is disgustingly good. No way it will last long in our house!
What could I substitute the coconut with?
Just made this now! Looks amazing. Looking forward to fudge squares and coffee for morning tea this week! Yum!
Thank you
Nice… I threw in some walnuts & swapped out the cranberries (sorry oceanspray) for glacé cherries. Yummo!!
Sounds great will give it a go this morning.
Do you think coconut oil will work instead of butter? I use coconut oil on similar refrigerated treats made with cereal, nuts, dried fruit and dark chocolate chips. It is an absolutely wonderful energy bar. Will try your recipe this week.
Fantastic! Thanks for this recipe. So easy. I added grated ginger and a teaspoon of cinnamon!