Description
A decadent and no-bake dessert featuring a crunchy biscuit and coconut base, topped with a smooth layer of melted marshmallows and finished with a rich dark chocolate glaze. Perfectly chilled, this Hot Chocolate Slice is an indulgent treat ideal for sharing.
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 thoroughly, ensuring an even mixture of dry ingredients.
- Mix wet ingredients: Add the melted butter, sweetened condensed milk, and vanilla extract to the dry mixture. Stir all components together until a uniformly combined mixture forms.
- Press base into pan: Line a 9-inch square baking pan with parchment paper. Transfer the base mixture into the pan and firmly press it down using the back of a spoon, smoothing and compacting it evenly across the bottom.
- Chill the base: Place the pan in the refrigerator and chill for at least 1 hour or until the base is firm and set.
- Prepare marshmallow topping: In a small saucepan over low heat, melt the tablespoon of unsalted butter. Once melted, add the mini marshmallows and stir continuously until completely melted and smooth in texture.
- Cool and spread marshmallow layer: Remove the marshmallow mixture from heat and let it cool for a few minutes. Then evenly spread it over the chilled biscuit base in the pan.
- Prepare the chocolate glaze: In a microwave-safe bowl, combine the chopped dark chocolate and heavy cream. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and the glaze is smooth.
- Top with chocolate glaze: Pour the melted chocolate glaze evenly over the marshmallow layer and spread gently with a spatula to cover the surface.
- Final chill: Return the pan to the fridge and chill for at least 2 hours or until the slice is fully set and firm to the touch.
- Serve: Once set, remove from the fridge, cut into 16 squares, and serve chilled. Enjoy your delicious Hot Chocolate Slice!
Notes
- For a nutty flavor, you can add chopped nuts to the base mixture.
- Use parchment paper to ensure easy removal of the slice from the pan.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can substitute dark chocolate with milk chocolate for a sweeter glaze.
- Allow the marshmallow mixture to cool slightly before spreading to avoid melting the base.
