Description
This Hot Chocolate Slice recipe features a no-bake biscuit and coconut base, topped with a smooth melted marshmallow layer and finished with a decadent dark chocolate glaze. Perfectly chilled for a rich, chewy, and chocolatey treat that’s easy to prepare and delightful to serve at any occasion.
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 form your dry mix for the base.
- Mix wet ingredients: Add the melted butter, sweetened condensed milk, and vanilla extract to the dry ingredients. Stir thoroughly until all ingredients are well combined and form a uniform mixture.
- Line the pan: Line a 9-inch square baking pan with parchment paper to prevent sticking and for easy removal of the slice.
- Press the base into the pan: Transfer the mixture into the prepared pan and use the back of a spoon to press it down evenly and compact the base firmly.
- Chill the base: Place the pan in the refrigerator and chill for at least 1 hour or until the base becomes firm and set.
- Prepare marshmallow topping: In a small saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir continuously until completely melted and smooth in texture.
- Apply the marshmallow topping: Remove the saucepan from heat and allow the marshmallow mixture to cool for a few minutes, then spread it evenly over the chilled biscuit base in the pan.
- Prepare chocolate glaze: In a microwave-safe bowl, heat the chopped dark chocolate and heavy cream in 20-second intervals, stirring well between each, until the chocolate is fully melted and smooth.
- Spread chocolate glaze: Pour the melted chocolate over the marshmallow layer and evenly spread it out with a spatula to cover the top surface completely.
- Final chilling: Return the pan to the refrigerator and chill for at least 2 hours or until the slice is fully set and firm to the touch.
- Serve: Once set, remove the slice from the pan using the parchment paper edges, cut into 16 squares, and enjoy your delicious Hot Chocolate Slice.
Notes
- Make sure to press the base firmly to ensure it holds together well when slicing.
- The marshmallow topping should be spread while still warm for a smooth finish.
- If you don’t have a microwave, melt the chocolate and cream over a double boiler.
- Store the slice in an airtight container in the refrigerator for up to 5 days.
- To soften the slice slightly before serving, let it sit at room temperature for 10 minutes.
