Easy Chocolate Rough Slice Recipe

Chocolate Rough Slice Recipe

Let me start by getting *all* of my enthusiasm for this chocolate rough slice out on the get-go. THIS. SLICE. IS. THE. BUSINESS.

Coconut and chocolate just work so well together, and this slice with the crunchy base and the sweet chocolate, coconut topping is just magic. And it’s so simple you could almost throw the recipe at the kids (especially any teens) and kindly demand they make it, and it could be done.

I should have let this set for a little longer before cutting it, but as I have mentioned I was enthusiastic (i.e. nursing a fierce sweet tooth craving) so there was no waiting. I let it set for about 45 minutes, but you could do it overnight, if you can. Or to speed it up, you can pop it in the fridge.

Chocolate Rough Slice Recipe

Chocolate rough slice

How long does this recipe keep for?

Store the slice in an airtight container, and this recipe will keep for up to four days.

Can this chocolate rough slice be frozen?

While this slice is best eaten fresh, it can be frozen (in an airtight container) for up to 2 months. It’s best to slice before freezing though.

What’s the best way to cut this chocolate slice?

You can cut it whichever way you like. I generally cut into squares, but it also makes great bars as well if you’d like to try cutting it that way.

Chocolate Rough Slice Recipe

I’m a big bake sale contributor, I love to bake up big for our netball club and for school events, so that it can bring in much needed funds for the club and school, and this is one that works for bake sales, and is always a hit.

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Chocolate Rough Slice Recipe

  • Author: fatmumslim


1 cup self-raising flour
2 teaspoons of cocoa
1/2 cup caster sugar
1/2 cup desiccated coconut
125g butter, melted

1/2 cup condensed milk
1 cup icing sugar
1 cup desiccated coconut
1 tablespoon cocoa
1 teaspoon vanilla
35g butter, melted


1. Preheat the oven to 180ºC. Line a lamington tin {18 x 26cm}.
2. Make the base by combining all the base ingredients into a medium sized bowl. Mix well, and then press into the prepared tin. Bake for 25 minutes.
3. While the base is cooking, place the topping ingredients into a medium saucepan, and stir over a low heat until well combined. Once the base is cooked and while it is still warm, pour the topping over the base and spread using a knife. Refrigerate to set and then cut into slices.


NOTE: You could sprinkle some coconut on top before the topping sets for a little more coconut-y flavour!

Want more slice recipes?

Four ingredient apple slice

Easy chocolate slice

Simple muesli slice

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