My grandma was a great baker. She made the most delicious peanut butter cookies and pumpkin scones. I’d love to say that this recipe is hers, but I don’t even know which grandma owns this one. My neighbour emailed it to me with the title ‘Grandma’s no-bake slice’ so I’m not sure which grandma made this one, but I’m telling you that I want her to be my grandma.
There’s a lot to love about this slice, from the chewy base to the creamy, nutty top, but what I probably love best is that it’s no-bake. Which, of course, means that we don’t even need to turn the oven on to make it happen.
It’s best left overnight to set, so plan ahead and give enough time for it to set completely in the fridge. To cut, use a hot, sharp knife (just dip into really hot water first).
Grandma’s No-bake Slice Recipe
Grandma’s No-Bake Slice Variations:
Don’t tell Grandma, but you can totally mix things up and make this how ever you please.
- Add chocolate chips to the base. If you like things really chocolate-y just add 3/4 cup of chocolate chips to the base to give it a little sweet hit
- Make the base chocolate. You can add 2 tablespoons of cocoa to the base to make it a chocolate version.
- Swap Milk Coffee biscuits for Chocolate Ripples. Chocolate Ripples are an Aussie fave, and they make base a little more chocolate-y and is a great way to mix this recipe up.
- Top with white chocolate. Instead of the hazelnut chocolate top, swap it for white chocolate. At Christmas time you can even add crushed candy canes for a Christmas-y spin.
Grandma’s yummy no-bake chocolate slice
Description
An easy sweet treat, just like Grandma used to make.
Ingredients
1 packet Arnott’s Milk Coffee biscuits
1 packet Arnott’s Butternut Snap biscuits
1 tin condensed milk
1 tablespoon golden syrup
1/2 cup melted butter
200g block of hazelnut chocolate
Instructions
1. In a blender or Thermomix, crush the biscuits until nice and fine. Place into a bowl and mix together with all the other ingredients, except the hazelnut chocolate.
2. Prepare a tin by lining it with baking paper. Press the mixture into the tin and place it into the fridge.
3. Melt the chocolate and pour over slice. Place back in fridge to set. If you like lots of chocolate, melt two blocks to put on top. Remove from fridge for a few minutes before cutting.
Notes
If you don’t want to use hazelnut chocolate, you can swap it out for plain chocolate instead.
I love the way the internet lets us feel like we live in one big global community, until you see recipes with biscuits in them! I’m sure I can find UK equivalents, and it sounds delish.
You can see the biscuits I’ve used and the weights, in case you kind find alternatives:
Plain biscuit is 250g and looks like this: http://www.officesuppliesexpress.com.au/…/86517694…
Buttersnap is 250g and looks like this:
http://dynamicon.com.au/pictures/orig/AY180310mz.jpg
Oh Ma Gawd! Get in my belly!! This recipe looks AMAZING! Hazelnut choc is my FAVE! The kids and I will be making this, this holidays!
YUMMMMMM!
C x
I’ve made one similar using the Black Forest chocolate. Mmmmmm, may just have to make some with the kids today. Thank Grandma for the recipe!
What are the biscuits? Ideas for a substitution in the states? Thanks! I need this GOODness!
Biscuits are cookies.
Here’s what they look like, each pack weighed 250g, so hopefully you can find alternatives:
Plain biscuit is 250g and looks like this: http://www.officesuppliesexpress.com.au/…/86517694…
Buttersnap is 250g and looks like this:
http://dynamicon.com.au/pictures/orig/AY180310mz.jpg
all of the yes’s…..
this is going to have to be given a go at my place.
Oh, just stumbled upon your blog. How lucky!! 🙂 It looks delicious!!!Thank you for sharing
Did you say peanut butter cookies?!! Care to share that recipe? I’m still forever grateful for your chocolate cloud cake recipe that I now make and just about die everytime!
I’ve never made them but I’m sure Ma has the recipe. I’ll find it. x
This looks divine!!! But seriously, how the skunk did you cut it with that little knife. You must have some serious guns, I practically have to get the butcher’s block out to cut up slice :S
Oh, and my Nan is an incredible cook – her anzac biscuits are heaven and her ‘special’ pickled pork that we have on toast christmas morning is delish (family traditions are crazy, hey?!).
On a more serious note – thank you for this prompt, I really should sit down and collect all my Nan’s recipes while she’s still around.
Oh man, it was easy! I might be the strongest girl in the world!! 😛
I’m trying to make this tonight for tomorrow arvo… is that ok? So easy to make! Thanks for sharing
Yes, it will be perfect. x
This looks so good! I’ll save it for when I have a party to go to (and share at!).
Made this today, it’s soon good (even without the hazelnuts due to an allergy) – I know it’s good because my husband took a photo to send to his workmate, bragging about it!
Can’t wait to try this. Big fan of your recipes. Best banana cake, Twix cookies, best ever butter cake are some of my favorites. On a serious note, what size tin did you use for the slice?
how many ml of condense milk is in the tin?
Yum! This looks delicious
Chantelle, I made this over the weekend but the base was not chocolatey at all – is it meant to be? It was more like a gingernut slice and I wondered if there was cocoa or something missing from the ingredient listing?
Hey lovely. It’s more biscuit, so this is the recipe. Maybe I should have called it a different name – the chocolate comes from the top. Did you think it was yummy?