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!
300ggluten free biscuits, any complementary flavour
395gsweetened condensed milk, (1 tin)
125gunsalted butter
1teaspoonvanilla extract
250gdark chocolate, chopped
Mix-Ins (See Notes)
50gslivered almonds
50gmilk chocolate chips or chopped milk chocolate
50gwhite chocolate chips or chopped white chocolate
A small handful of extra mix-ins to decorate, if desired.
Instructions
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.
Notes
One of the best things about this slice is that you can use whatever mix-ins you like or whatever you have in the pantry. You could use any kind of chopped nuts, dried fruit, freeze-dried fruit, sprinkles and chocolate, including flavoured chocolates or filled chocolates. Just chop bigger pieces into similar sizes to chocolate chips and use 150g total of your chosen mix-ins. Leave out the nuts to make them nut free.I use dark chocolate in the base as it helps cut through the sweetness of the condensed milk and mix-ins, but if you don't like dark chocolate, you can use 300g of milk chocolate instead (you need slightly more milk chocolate to make it set properly).To make these egg free, make sure you use egg-free gluten free biscuits. Countdown's Free From and Leda arrowroot biscuits are both egg free. Always check the packet though!
Enjoyed this recipe?Tag @gfkiwifavourites on Facebook or Instagram, and hashtag #gfkiwifavourites on Instagram ❤ It makes my day to see what you've been making!