Baking – No Bake Chocolate Slice
Jul
2nd

It’s kind of a lie to title this post as a Baking post, since this slice is no bake. It’s probably one of the easiest slices I’ve ever made. Like, EVER.

Backstory: I was at a first birthday party last weekend, and this slice was on a beautiful table full of treats. I tried a piece, thinking it was a Hedgehog slice, only to be pleastantly surprised that it wasn’t. It didn’t have the huge chunks of cookies in it, but it was still soft and chewy. It didn’t have the strong cocoa flavour that Hedgehog slice has, but it was still chocolate-y in a subtle way. Best of all? It was covered in milk chocolate icing. I asked my friend where she got the recipe, and she quickly told me the short list of ingredients and said she saw it on Facebook. I thought something with so few ingredients would surely be online in a few places, like those Facebook posts you see that are things like “Banana ice cream with only two ingredients!” or “Nutella French toast in seconds!”

Anyway, I googled one of the main ingredients and the phrase “chocolate slice” and what do you know, the recipe came up straight away. So, let me present to you the easiest no bake slice you’ll probably ever make!

4 Ingredient Caramello Chocolate Slice
(disclaimer: my version has seven ingredients because of the icing and sprinkles. You can opt not to do chocolate icing and sprinkles, put that plate down next to one with chocolate icing and sprinkles and see which one people go for. Trust me).


Ingredients
1 x 220 gram block Cadbury Caramello chocolate
1 x 250 gram packet Marie biscuits (or similar)
Half of a 400 gram tin of condensed milk
100 grams butter
Half a tablespoon cocoa
Icing:
250 grams milk chocolate
Rainbow sprinkles

Method
1. Melt the Caramello chocolate and butter in a saucepan or heatproof bowl over a saucepan of boiling water. The Caramello looks kind of grainy when it’s melted, but as long as it doesn’t burn it’s fine like that.

2. Finely crush the biscuits in a food processor.

3. Mix the chocolate/butter mix, biscuits and cocoa in a bowl until it’s all combined.

4. Spread the mixture in a square brownie tin that’s lined with greaseproof paper and stick it in the fridge for a couple of hours.

For the icing:
1. Melt the chocolate in a heatproof bowl over a saucepan of boiling water, stirring constantly until it’s smooth.

2. Spread evenly over the set slice and sprinkle the sprinkles on. Stick it back in the fridge for another two hours or so, until the icing is set.

3. Slice into squares and enjoy immediately.

See? SO EASY. And you could use different things to decorate. My friend used pink cachous, I think, but you could do little candy decorations from the cake isle, mini m&m’s, crushed Peppermint Crisp, crushed Crunchie bars or Violet Crumble (man, I have not had a Violet Crumble in AGES), etc. The possibilities are endless. You could even use a different kind of chocolate instead of Caramello. I’m thinking of trying a white chocolate version one day. Don’t worry, I’ll report back, I promise. I wouldn’t undertake such serious experiment without reporting my findings here for the benefit of my fellow bakers and chocoholics.

On the recipe’s page in the comments some people didn’t do the milk chocolate icing. They did icing sugar or coconut instead. Wimps. But I can see why they wouldn’t. It is a perfectly nice slice on its own. It just needs that extra chocolate-y oomf, you know?

Until next time,

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