This gluten free chocolate no-bake slice is super easy to make and so versatile. A rich and fudgy chocolate base with crunchy biscuit pieces and your choice of chocolate chips, nuts, dried fruits – you name it, you can probably chop it up and add it to this slice!
I don’t think it’s a secret by now, but I have a major sweet tooth. And as far as sweet treats that truly satisfy that sweet tooth, this chocolate no-bake slice is about as satisfying as it gets.
It’s super easy to make, and uses simple pantry and fridge ingredients. In fact, it’s one of my favourite I-need-to-make-something-but-I-can’t-be-bothered (or late notice) sweet treats to whip up when the need arises.
The base mixture is super straightforward to make, and you can mix in anything you have on hand to add pops of colour and flavour.
Unlike some other no-bake slices, this one doesn’t have a base and a topping/icing. This is one of the reasons I love it so much, it’s all mixed in one bowl and poured into the tin, so you don’t have to make two different mixtures.
I’ve been making variations of this slice for maybe 10+ years now, and I have a couple of other versions on my other website. If you’re a Caramilk fan you may want to check out the Caramilk Fudge Slice, and if you’re a white choc raspberry fan, then the White Chocolate and Raspberry Fudge Slice will be right up your alley.
Of all the versions of this slice that I make, this one is slightly less sweet, as we’re using dark chocolate in the base, which cuts the sweetness of the condensed milk a little.
Don’t let that fool you though, this is still definitely not a health food, and will 100% satisfy any sweet tooth.
Gluten Free No-Bake Slice Ingredients
For the base mixture:
Sweetened Condensed Milk – I use good old fashioned condensed milk in this recipe. I haven’t tested it with the “lite”/low-fat version, so I wouldn’t recommend using that unless you want to experiment.
Unsalted Butter – I prefer unsalted butter in this, but if salted butter is what you have, then by all means use that. It does help to cut through the sweetness a little, if that appeals to your palate.
Vanilla Extract – You can use either vanilla extract or vanilla paste, whichever you happen to have, or if you don’t have either, then leave it out.
Dark Chocolate – My favourite chocolate for this slice is Whittaker’s 50% dark chocolate. You could use a darker chocolate to cut the sweetness further, if you like. See the recipe notes if you want to use milk chocolate instead, as you’ll need to increase the amount to make sure it sets properly.
Gluten Free Biscuits – You can use any flavour gluten free biscuits that you like in this recipe. Really, go nuts! Or not nuts. I used gf arrowroot biscuits here, but any flavour that works with chocolate and your chosen mix-ins will do the trick.
In the slice I made here, I used milk chocolate chips, white chocolate chips and some slivered almonds.
But the great thing about this slice is that you can use whatever you like or have on hand. Other great options include any kind of chopped nuts, dried fruit, freeze-dried fruit, sprinkles and chocolate, including flavoured chocolates or filled chocolates. One of my favourites is to use caramel filled milk chocolate for little pockets of sticky caramel.
Making the Chocolate Slice
I like to start by putting the chocolate for the mix-ins into the freezer, this means when we add them into the base mixture, they won’t melt if it’s still a bit warm.
Then you’ll need to crush the biscuits. You can do this however you like, I usually pop them into a snaplock bag, tuck it into a folded tea towel and whack it with a rolling pin. You’ll get some bigger pieces and some finer crumbs, and that’s perfect.
Making the base mixture is a melt-and-mix situation, the condensed milk, butter and vanilla get microwaved until the butter melts. Then the chocolate gets added and left to melt for a few minutes. Give it a stir and if the chocolate isn’t quite melted it can go back into the microwave for 20 seconds or so until it’s all melted.
At this stage, you can either leave it to cool for 10 minutes or so, or you can give it a quick beat with an electric mixer for a few minutes. This will cool the mixture faster, and also give you a slightly lighter-textured slice.
Then we mix in the crushed biscuits, and finally, the mix-ins. Pour it all into a square cake tin, and you can sprinkle it with some more chocolate and nuts, or whatever you like, to decorate. Then it just needs to chill for a couple of hours, and you can cut it into pieces.
I usually cut it into 16 squares, but you can cut any shape and size that you like.
The chocolate slice keeps for a long time in the fridge, I state in the recipe at least a week, but there’s enough sugar in this to preserve it for longer. I just can’t tell you exactly how much longer, as it usually doesn’t last more than a few days in our house!
More Gluten Free No-Bake Recipes
Gluten Free Chocolate No-Bake Slice
- 300 g gluten free biscuits, any complementary flavour
- 395 g sweetened condensed milk, (1 tin)
- 125 g unsalted butter
- 1 teaspoon vanilla extract
- 250 g dark chocolate, chopped
Mix-Ins (See Notes)
- 50 g slivered almonds
- 50 g milk chocolate chips or chopped milk chocolate
- 50 g white chocolate chips or chopped white chocolate
- A small handful of extra mix-ins to decorate, if desired.
- Put the mix-in chocolate (choc chips or chopped chocolate) into a freezer safe bowl or container and pop them into the freezer to chill while you make the rest of the base. This will stop them from melting if the mixture is still warm when you mix them in later.
- Place the biscuits into a resealable plastic bag, place into a folded tea-towel and whack it with a rolling pin to crush the biscuits. You want some bigger 1-2cm pieces and some finely crushed.
- Combine the condensed milk, butter and vanilla into a large microwave-safe bowl and microwave in 20-30 second bursts, stirring in between, until the butter is melted and the mixture is warm.
- Add the chopped dark chocolate and mix to combine, then leave to sit for a few minutes to let the chocolate melt. Give it a good stir, and if the chocolate isn’t fully melted, you can microwave it again in 20-second bursts until it’s melted.
- At this stage you can either leave the mixture to cool for 5-10 minutes or you can beat the mixture for 2-3 minutes with a hand-held electric mixer. This will cool it faster and also make for a lighter-textured slice.
- Mix in the biscuits and store to combine well, then add in the frozen chocolate and the nuts and give it all a good mix.
- Spoon it into the prepared tin, and smooth the top. Sprinkle with a few extra mix-in ingredients to decorate.
- Refrigerate the slice for 2-3 hours or until firm. Slice into pieces with a large sharp knife. You can heat up the knife under hot water and dry it between cuts for neater slices, if you like.
- Store the slice between layers of baking paper in an airtight container in the fridge for up to a week.