This easy and delicious no-bake chocolate fish slice has a biscuit base and chocolate icing on top.
This chocolate fish slice is the ultimate cafe-style treat. It's the baking WITH the complimentary chocolate fish as the icing on the cake. Crunchy on the bottom and chewy on the top this slice will satisfy your mid morning cravings nicely.
A bonus of this no-bake slice means you don't even have to turn the oven on. The base ingredients are simply heated on the stove top before being pressed into the tin and the finished slice sets in the fridge.
HOW TO MAKE chocolate fish slice:
Line a slice tin with baking paper and set aside. Crush the biscuits until you have a good balance of some fine crumbs and some chunky pieces. This can be done in a food processor in a few pulses (do not blitz completely!) or in a sealed plastic bag with a rolling pin. Place the butter, cocoa and brown sugar into a saucepan and melt together, stirring to dissolve the sugar. Remove the pan from the heat, add the vanilla and milk then stir to combine.
Place the crushed biscuits into a large mixing bowl and add the melted chocolate mixture. Stir to combine then, press the mixture into the slice tin - you may have to use your hands for this.
Use a separate bowl to make the topping. Combine the icing sugar and cocoa first, then stir in the melted butter. Add boiling water if needed to loosen the mixture and help mix out any lumps.
Spread the topping over the base then place the chocolate fish in rows on top. Refrigerate for at least 4 hours or overnight before cutting into slices.
QUESTIONS ABOUT NO-BAKE SLICES:
How long does chocolate fish slice take to set? It takes around 3-4 hours in the fridge (even better overnight) but you can speed up the process by putting it into the freezer for 30 minutes.
How to store this slice? I store mine in an airtight container in the fridge for up to a week, (if it lasts that long!).
What biscuits can be used in chocolate fish slice? You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Krispies would work too.
What size slice tin do you use? My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.
If you love making slices make sure you try my recipes for Crispy Cashew Caramel Slice, Belgian slice and Chocolate Weetbix Slice. My friend Anna at Just a Mum blog has a great recipe for Afghan biscuit slice.
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Chocolate fish slice
This easy and delicious no-bake chocolate fish slice has a biscuit base and chocolate icing on top.
Ingredients
- 250g butter
- ¼ cup cocoa
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ cup milk
- 2 packets Marie or Wine biscuits, (250g each)
TOPPING
- 2 cups icing sugar
- 2 Tbsp cocoa
- 2 Tbsp melted butter
- 1-2 Tbsp boiling water
- 16 mini chocolate fish
Instructions
- Line a slice tin (approx 19 x 29cm) with baking paper.
- Crush the biscuits until you have a good balance of some fine crumbs and some chunky pieces. This can be done in a food processor in a few pulses (do not blitz completely!) or in a sealed plastic bag with a rolling pin.
- Melt the butter, cocoa and brown sugar together in a saucepan, stirring to dissolve the sugar. Remove from the heat, add the vanilla and milk and stir until combined.
- In a large mixing bowl combine the crushed biscuits with the chocolate mixture. Press into the lined slice tin. You may have to use your hands for this. Flatten top with the back of a metal spoon.
- Chill base in the fridge while you make the topping.
- Topping: Combine icing sugar and cocoa in a bowl, then stir in melted butter, adding boiling water as needed to loosen mixture, and whisk out any lumps. Spread over the base and place the chocolate fish on top.
- Refrigerate for at least 4 hours or overnight before cutting into slices.
Notes
- I've placed the chocolate fish on in a grid and cut the slice pieces around each one. If you wanted to cut smaller slices, you could arrange the chocolate fish randomly over the top then cut through them.
- Store in an airtight container in the fridge for up to a week.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 306Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 153mgCarbohydrates: 33gFiber: 1gSugar: 28gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Anne-Marie says
Can this be frozen (not just to cool it down)?
VJ cooks says
Yes, that should be fine.
Debbie says
I made this and followed the directions but there seemed to be way too much butter ?
VJ cooks says
Sorry to hear that, this recipe always works perfectly for me. It could be to do with the size of the cookie crumb, if it's too chunky the butter can't absorb as well.
Sharon Johns says
I made this today and put the biscuits in the food processor and they were really fine Do they need to be a little course????I only used 200g of butter also and it was too soft and sticky in the base
VJ cooks says
Hi Sharon, there needs to be a balance of fine crumbs and chunky pieces of biscuits for the butter to absorb quickly. I've amended the recipe to clearly state this. But if you look at the process pictures, you can see just how chunky some of the pieces are.
Peta says
Wondering if this could be made with left over Easter Eggs melted down?
VJ cooks says
Hey Peta, this recipe doesn't actually have any chocolate in it! You could use melted chocolate in place of the icing though.
Kirsty says
Would make again but with a few tweaks. I had the same issue with excess butter as others have had with the butter congealing to give an unpleasant look at the edges. Plus I found it just a bit too sweet. I think next time I will use 1/2C of cocoa to cut the sweetness and perhaps reduce the butter a smidge (though a bit of extra cocoa may help soak it all up). It was still gobbled up by all regardless.