Fudge Slice

Easy Fudge Slice tray bake is a classic no-bake treat made with digestive biscuits, melted chocolate, golden syrup, and chunks of Cadbury Fudge bars. With just five simple ingredients and minimal prep, it’s a sweet, chocolatey slice that’s perfect for bake sales, sharing, or keeping in the fridge for a wee treat.

4.81 from 21 votes

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Course: Dessert, Snack

Cuisine: British, Scottish

Prep Time: 30

Setting Time: 2

Servings:

INGREDIENTS

225 g Digestives Biscuits (Graham Crackers)
55 g Block Margarine or Butter
150 g Milk Chocolate
3 tbsp Golden Syrup (Substitutions)
9 Cadbury Fudges (usually 22g each)

For the Topping

200 g Milk Chocolate
3-4 Cadbury Fudges (usually 22g each)

Metric (UK) | Cups (US)

EQUIPMENT

20cm Square Tin (8-inch)
Large Bowl
Smaller Bowl
Digital Scales
Measuring Spoons
Blender, Food Processor or Rolling Pin (to crush biscuits)
Wooden Spoon

INSTRUCTIONS

Line a 20cm (8-inch) tin with greaseeproof paper. Set aside.
Crush the digestive biscuits, either in a blender, food processer, or in a freezer bag with a rolling pin. Transfer to a large bowl.
Gently melt the butter/margarine, golden syrup and 150g of the chocolate in a small saucepan.
Meanwhile, roughly chop 9 of your fudge fingers and add them to the bowl with the crushed biscuits. Once the chocolate mixture has completely melted, add it to the bowl and mix until everything is combined and coated in the chocolate mixture.
Transfer the mixture to your pre-lined tin and press into place with the back of a spoon. Melt the remaining chocolate for the topping (200g) in a bain-marie or in short bursts in a microwave, then pour & spread on top of the biscuit base. Chop your remaining fudge fingers, and scatter on top of the chocolate to finish.
Leave to set in the fridge for at least 2 hours, or ideally overnight, before cutting into individual portions.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

NOTES:

Storage:

Store the fudge slice in an airtight container in the fridge for up to 5 days - if it lasts that long!

Cutting:

For neat slices, score your chocolate before cutting right through the Fudge Slice.

Substitutions:

Fudge Bars: This recipe uses Cadbury Fudge bars, but any soft-centred chocolate fudge bar will work. If you can’t find fudge bars, chopped soft fudge can be used instead. Just avoid crumbly or hard fudge, as it won't give the same texture.
Chocolate: Milk chocolate gives the classic sweet, nostalgic flavour, but you can swap some or all of it for dark chocolate if you prefer a less sweet slice.
Golden Syrup: If you can't get your hands on Golden Syrup where you are in the world, have a look at my Golden Syrup substitutions instead.

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