Description
This Hot Chocolate Slice is a decadent no-bake treat featuring a firm biscuit and coconut base, topped with a smooth melted marshmallow layer and finished with a rich dark chocolate glaze. Easy to prepare and perfect for sharing, this slice combines the comforting flavors of cocoa, coconut, and marshmallow in every bite.
Ingredients
Scale
Base
- 1 1/2 cups crushed digestive biscuits (or graham crackers)
- 1 cup desiccated coconut
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Marshmallow Topping
- 1 cup mini marshmallows
- 1 tablespoon unsalted butter
Chocolate Glaze
- 4 oz dark chocolate, chopped
- 2 tablespoons heavy cream
Instructions
- Prepare the base: In a large mixing bowl, combine the crushed digestive biscuits, desiccated coconut, and cocoa powder to create a dry mix that will form the base layer of the slice.
- Combine wet and dry ingredients: Add the melted butter, sweetened condensed milk, and vanilla extract to the dry ingredients. Stir thoroughly until the mixture is well combined and sticky enough to hold together.
- Line the pan: Prepare a 9-inch square baking pan by lining it with parchment paper to ensure easy removal of the slice later.
- Press base mixture into pan: Transfer the biscuit mixture into the lined pan and press it down evenly using the back of a spoon to form a compact base layer.
- Chill the base: Place the pan in the refrigerator for at least 1 hour to allow the base to firm up adequately for the next steps.
- Melt marshmallow topping: In a small saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir continuously until they have melted completely and the mixture is smooth.
- Spread marshmallow topping: Remove the melted marshmallow mixture from heat and let it cool for a few minutes to thicken slightly, then spread it evenly over the chilled biscuit base.
- Prepare chocolate glaze: In a microwave-safe bowl, heat the chopped dark chocolate and heavy cream in 20-second intervals, stirring between each, until the chocolate has fully melted and the glaze is smooth.
- Top with chocolate glaze: Pour the melted chocolate over the marshmallow layer and spread it evenly using a spatula for a smooth finish.
- Final chill: Return the pan to the refrigerator and let the slice chill for at least 2 hours or until the chocolate topping is fully set and firm.
- Serve: Once fully set, remove the slice from the pan using the parchment paper, cut into 16 squares, and enjoy your rich and indulgent Hot Chocolate Slice!
Notes
- Make sure the marshmallow mixture is not too hot when spreading to avoid melting the base layer.
- You can substitute dark chocolate with milk chocolate for a sweeter finish.
- For a gluten-free version, use gluten-free biscuits.
- This slice must be kept refrigerated until served to maintain its texture and prevent melting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no actual cooking, only melting and chilling)
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
