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:
First of all line a slice tin with baking paper and set aside. 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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- 250g butter
- ¼ cup cocoa
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ cup milk
- 2 packets marie or wine biscuits, crushed (250g each)
- 2 cups icing sugar
- 2 Tbsp cocoa
- 2 Tbsp melted butter
- 1-2 Tbsp boiling water
- 16 mini chocolate fish
- Line a slice tin (approx 19 x 29cm) with baking paper.
- 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.
- 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: 1
Amount 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.