Ingredients
Base
1 cup (100g) plain sweet biscuits (like Marie or graham crackers), finely crushed
⅓ cup (75g) unsalted butter, melted
2 tbsp unsweetened cocoa powder
Filling
1 cup (180g) sweetened condensed milk
1 tbsp unsalted butter
2 tbsp golden syrup (or light corn syrup)
1 cup (175g) semi-sweet chocolate chips
1 tsp pure vanilla extract
Topping
½ cup (90g) chocolate chips
1 tsp vegetable oil (optional, for smoother melt)
Sprinkles or chopped nuts (optional, for crunch or color)
Note: Golden syrup gives authentic Aussie flavor—but corn syrup works in a pinch.
Instructions
1. Prep the Pan
Line a 20×20 cm (8×8 inch) square pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease if needed.
2. Make the Base
In a bowl, combine crushed biscuits, melted butter, and cocoa powder. Mix until it resembles wet sand.
Press firmly and evenly into the bottom of the prepared pan using the back of a spoon or measuring cup.
Chill in the refrigerator while you make the filling.
3. Make the Filling
In a small saucepan over low heat, melt chocolate chips, 1 tbsp butter, and golden syrup, stirring constantly until smooth and glossy (about 3–4 minutes).
Remove from heat and stir in sweetened condensed milk and vanilla until fully combined and silky.
4. Assemble
Pour the warm filling over the chilled base and spread evenly with a spatula.
Return to the fridge for 10–15 minutes to set slightly before adding the topping.
5. Add the Topping
In a microwave-safe bowl, melt topping chocolate chips and oil (if using) in 30-second bursts, stirring until smooth.
Pour over the filling and spread gently to cover.
Immediately add sprinkles or nuts, if desired—they’ll stick best while the chocolate is still wet.
6. Chill & Serve
Refrigerate for at least 2 hours, or until completely firm.
Lift out using the parchment overhang and cut into 16 squares or rectangles with a sharp knife (wipe blade between cuts for clean edges).
Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
Serving Suggestions
Classic: Cut into bite-sized pieces for afternoon tea
Festive: Use holiday sprinkles for birthdays or Christmas
Gourmet twist: Swirl peanut butter into the filling before chilling
On-the-go: Pack in lunchboxes—it holds up beautifully
Frequently Asked Questions
Can I use dark chocolate?
Yes! Use 70% dark chocolate chips for a richer, less sweet version.
Is this gluten-free?
Use certified GF plain biscuits and check all labels.
Can I freeze it?
Absolutely! Freeze in a single layer, then transfer to a container for up to 2 months.
Why is my filling grainy?
Heat too high! Melt gently over low heat to keep the chocolate smooth.
Allergy Information
Contains: Dairy, wheat (in biscuits)
Gluten-free option: Yes (with GF biscuits)
Nut-free: Yes (unless nuts are added)
Vegetarian: Yes
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per slice, recipe serves 16)
Calories: 180
Protein: 2g
Fat: 10g (Saturated: 6g)
Carbohydrates: 22g
Fiber: 1g
Sugar: 18g
Sodium: 60mg
Values may vary based on brands used.
This Australian Chocolate Slice is more than a dessert—it’s a passport to childhood memories, backyard barbecues, and the simple joy of no-fuss sweets. With its triple-layer decadence and fridge-to-table ease, it’s proof that the best treats are often the simplest. So grab your saucepan, channel your inner Aussie baker, and slice into happiness.
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