No-Bake Chocolate Fudge Slice

A nostalgic chocolate classic, reimagined.

by Samantha Tulett

Published Feb 18, 2026

RECIPE ↓

1 HOUR 20 MINS

EASY

MAKES 9

About the Recipe

This No-Bake Chocolate Fudge Slice is inspired by my favourite childhood treat from the Copper Kettle café. It sat proudly in the cabinet, impossibly chocolatey, topped with a thick layer of icing and cut into perfect slices. It was the slice I chose every single time.

This is my version of that memory. Rich, dense and deeply flavoursome, with crunchy biscuit pieces throughout and a soft, creamy chocolate buttercream on top. It is simple to make, requires no oven, and delivers that same sense of comfort and indulgence that made me fall in love with it all those years ago.

RECIPE

No-Bake Chocolate Fudge Slice

by Samantha Tulett | City Slicker

CHILL TIME

1 HOUR

TOTAL TIME

1 HOUR 20 MINS

INGREDIENTS

Fudge Base:

120 g unsalted butter

150 g caster sugar

50 g Dutch-processed cocoa powder

1/8 tsp fine sea salt

1 tsp espresso powder

1 tsp vanilla extract

200 g sweetened condensed milk

300 g digestive biscuits, divided (250 g finely crushed, 50 g roughly broken into small chunks)

Chocolate Buttercream

150 g unsalted butter, softened

85 g icing sugar

1 tbsp Dutch-processed cocoa powder

1/8 tsp espresso powder

1/8 tsp vanilla extract

METHOD

Line a 20 cm square tin with baking paper, leaving overhang on all sides to allow for easy removal.

Place the butter in a medium saucepan over low heat. Once melted, add the caster sugar and cook, stirring, for 3 to 5 minutes until the sugar has dissolved and the mixture is smooth.

Pour in the condensed milk and stir to combine. Add the cocoa powder, salt and espresso powder, stirring gently until fully incorporated.

Increase the heat slightly to low-medium and cook for 3 to 5 minutes, stirring constantly, until the mixture becomes thick, glossy and fudgy.

Remove from the heat and allow to cool for 2 to 3 minutes, until warm but not hot.

Fold through the finely crushed digestive biscuits until evenly coated, then gently fold through the biscuit chunks, keeping them intact for texture.

Transfer the mixture to the prepared tin and smooth the surface evenly. Refrigerate for 30 minutes to firm slightly.

Meanwhile, make the chocolate buttercream. Place the butter and icing sugar in a bowl and beat until pale, light and fluffy. Add the cocoa powder and espresso powder and beat until evenly combined. Add the vanilla extract and beat briefly to incorporate.

Spread the buttercream evenly over the chilled fudge base. Use the back of a fork to create a wave or striped pattern.

10.

Return to the fridge for a further 30 minutes, or until fully set.

11.

Lift the slice from the tin using the baking paper overhang. Using a sharp knife, cut into 9 squares, wiping the blade clean between each cut for neat edges.

Tips

Use good quality, Dutch-processed cocoa powder. This gives a deeper, smoother chocolate flavour and a darker, more luxurious finish. It makes a noticeable difference here.

Do not rush the cooking stage. Cooking the fudge mixture allows the sugar to dissolve and the mixture to thicken properly. This creates that signature dense, fudgy texture rather than something soft or grainy.

Keep some biscuit pieces chunky. The contrast between the smooth fudge and crunchy biscuit is essential. It adds texture and makes each bite more interesting.

Let the fudge cool slightly before adding biscuits. If the mixture is too hot, the biscuits will soften too much and lose their crunch.

Wipe your knife between cuts. This gives you those clean, sharp café-style edges that make the slice look as good as it tastes.

This slice keeps beautifully for up to 5 days in an airtight container. The flavour actually improves after the first day.