Fudge Slice

Ingredients

• 225 gdigestive biscuits
• 55 gblock margarine or butter
• 150 gmilk chocolate
• 3 tbspgolden syrup
• 9 bars (usually 22 g each)Cadbury Fudge bars
• 200 gmilk chocolate
• 3–4 bars (usually 22 g each)Cadbury Fudge bars

Instructions

1. 1

   Line the tin

   Line a 20 cm (8-inch) tin with greaseproof paper and set it aside.

2. 2

   Crush the biscuits

   Crush the digestive biscuits in a blender, food processor or freezer bag with a rolling pin. Tip the crumbs into a large bowl.

3. 3

   Melt the base

   Gently melt the margarine or butter, golden syrup and 150 g of the chocolate together in a small saucepan.

4. 4

   Mix the base

   Roughly chop 9 Fudge bars and add them to the bowl of biscuit crumbs. When the chocolate mixture has melted completely, pour it into the bowl and mix until everything is combined and coated.

5. 5

   Add the topping

   Transfer the mixture to the lined tin and press it into an even layer with the back of a spoon. Melt the remaining 200 g chocolate in a bain-marie or in short bursts in the microwave, then pour and spread it over the biscuit base. Chop the remaining Fudge bars and scatter them over the chocolate.

6. 6

   Chill and slice

   Chill for at least 2 hours, or ideally overnight, until set. Cut into individual portions.

What is fudge slice?

Fudge slice is a British-style no-bake tray bake made by combining crushed biscuits with a melted chocolate mixture, then chilling it until firm. This version adds Cadbury Fudge pieces to the base and topping, giving the slice a chewy, caramel-like contrast to the chocolate.

The biscuit base

Digestives: Crush them to fine, fairly even crumbs so the melted mixture can bind the base together. A few small biscuit pieces are fine, but large chunks can make the slice harder to press and cut.

Golden syrup: Melt it gently with the butter or margarine and chocolate; it helps the ingredients come together and brings sweetness to the base.

Mixing the filling

Fudge bars: Chop the 9 bars for the base roughly, rather than finely, so their pieces remain noticeable in the finished slice. Stir them through the crumbs before adding the melted mixture.

Coating: Mix until the crumbs and fudge pieces are evenly covered. If the chocolate mixture is still solid, keep warming it gently until fully melted before combining.

Getting a neat topping

Pressing: Spread the base into the lined tin and press it down firmly with the back of a spoon. An even, compact layer helps the slices hold together when cut.

Chocolate layer: Spread the melted topping over the base, then add the chopped Fudge pieces while the chocolate is still soft so they stick as it sets.

Setting and slicing

Chilling: Allow at least 2 hours in the fridge, or leave it overnight for a thoroughly firm slice. Cutting before the topping has set can make the layers drag or crumble.

Portions: For cleaner cuts, use a sharp knife and wipe it between slices if chocolate builds up on the blade.

Serving ideas

Serve the slice chilled or let it stand briefly at room temperature if you prefer a softer bite. Small portions work well with tea or coffee, and fresh berries can add a tart contrast to the sweet chocolate.

Recipe notes & tips

• Crush the biscuits evenly so the base binds without large, loose pieces.
• Keep the chocolate mixture over gentle heat to avoid scorching it.
• Press the base firmly into the tin, especially around the edges.
• Chop the Fudge bars while the base mixture is cooling slightly, before mixing them in.
• Spread the topping promptly and scatter the final Fudge pieces before it sets.
• Chill overnight if you want the firmest slices.

Variations

• Dark chocolate: Use dark chocolate for a less sweet, more pronounced cocoa flavour.
• Milk-free chocolate: Choose suitable dairy-free chocolate and a plant-based block margarine for a dairy-free variation.
• Nutty crunch: Stir chopped toasted hazelnuts into the biscuit mixture for extra crunch.
• Salted finish: Sprinkle a little flaky salt over the topping before it sets.
• Smaller squares: Cut the chilled slab into bite-sized pieces for sharing.

Common mistakes to avoid

• Overheating the chocolate: Melt it gently and stir often so it does not scorch or seize.
• Uneven crumbs: Break up large biscuit chunks so the base binds consistently.
• Loose base: Press the mixture firmly into the tin before adding the topping.
• Late topping pieces: Scatter the chopped Fudge bars while the chocolate is still soft so they adhere.
• Cutting too soon: Wait until the slice is fully set, ideally overnight, for cleaner portions.

How to store

Keep the slice in an airtight container in the fridge for up to 5 days. It is best served chilled; no reheating is needed.

Frequently asked questions