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Desserts and Cakes

Chocolate Biscuit Slice

A rich refrigerator treat with crisp biscuit pieces held together by smooth dark chocolate.

Published by Gabor U. · Updated August 24, 2026

20 minutes + chillTotal time
20 minPreparation
No bakingCooking
12 slicesServings
Chocolate Biscuit Slice
What you need

Ingredients

  • 250 g plain tea biscuits
  • 200 g dark chocolate
  • 100 g milk chocolate
  • 120 g unsalted butter
  • 3 tbsp golden syrup or honey
  • 2 tbsp cocoa powder
  • 1 pinch salt
Step by step

Method

  1. Line a 20 cm square tin with baking paper, leaving two long sides overhanging to form handles.
  2. Break the biscuits into uneven bite-size pieces and place them in a large heatproof bowl.
  3. Put the dark chocolate, milk chocolate, butter and golden syrup in a separate heatproof bowl over barely simmering water. Make sure the bowl does not touch the water.
  4. Stir occasionally until almost melted, then remove from the heat and stir until completely smooth.
  5. Whisk in the cocoa powder and salt, then pour the mixture over the biscuits and fold until every piece is coated.
  6. Transfer to the lined tin, press firmly into the corners and smooth the surface without crushing all the biscuit pieces.
  7. Chill for at least 3 hours, lift from the tin and leave at room temperature for 10 minutes before cutting into 12 pieces.

Why the slice cuts cleanly

This no-bake slice sits somewhere between a chocolate bar and an old-fashioned refrigerator cake. The irregular biscuit pieces give it crunch, while a mixture of dark and milk chocolate keeps the flavor rich without becoming too bitter.

Preparing the tin and biscuit pieces

Line the tin with enough paper to lift the whole slab out later. Break the biscuits by hand rather than crushing them into crumbs; pieces between 1 and 3 cm create the best texture. Melt the chocolate slowly so it stays glossy.

Ideas for changing the filling

Replace up to one third of the biscuits with toasted hazelnuts, dried cherries or mini marshmallows. Orange zest pairs well with dark chocolate. For a less sweet slice, use all dark chocolate with around 55–60% cocoa solids.

Chocolate and biscuit choices

Plain, crisp tea biscuits provide structure without competing with the chocolate. The mixture of dark and milk chocolate keeps the slice rich but not harsh; using only milk chocolate produces a softer, sweeter result. Golden syrup gives a neutral caramel note, while honey adds a flavor of its own.

Serving small, rich pieces

Cut into small squares with a warm, dry knife because the slice is dense. It is good with coffee, or served in thinner fingers alongside berries for dessert.

Preventing seized chocolate and crumbling slices

Keep steam and water away from the melting bowl because even a small drop can make chocolate grainy. Melt slowly and remove the bowl while a few pieces remain, then stir smooth. Press the mixture firmly into the corners and allow it to chill completely before lifting it from the tin.

Storing the no-bake slice

Keep covered in the refrigerator for up to 7 days. It also freezes well for 2 months; separate layers with baking paper and allow individual pieces to soften for 10 minutes before eating.

How do I cut the slice without cracking the chocolate?

Let the chilled slab stand at room temperature for about ten minutes, then use a large sharp knife warmed under hot water and dried thoroughly between cuts.