No-Bake Coffee Slice Recipe

There are some recipes that just become instant family favorites, and this Coffee Slice is undoubtedly one of them. From the first time I whipped up this incredibly easy no-bake treat, it was met with resounding cheers. My kids, usually more inclined towards vibrant, fruity desserts, were captivated by the rich coffee and chocolate flavors, while my husband, a self-proclaimed coffee connoisseur, declared it the perfect partner to his afternoon brew. It’s become our go-to dessert for casual weeknight treats and even makes a surprisingly elegant addition to weekend gatherings. The beauty of this Coffee Slice lies in its simplicity – minimal effort, no oven required, and maximum flavor payoff. If you’re looking for a fuss-free dessert that delivers a satisfyingly sweet coffee kick, look no further. This recipe is a guaranteed winner, and I’m thrilled to share all my tips and tricks to help you create your own batch of coffee slice perfection. Get ready to experience a delightful symphony of textures and tastes that will have you reaching for seconds (and maybe even thirds!).

Ingredients

This Coffee Slice recipe utilizes readily available ingredients, making it a pantry staple wonder. Here’s a detailed breakdown of what you’ll need to create this delightful treat:

For the Coffee Biscuit Base:

• 250 g Arnott’s Marie biscuits (or similar plain sweet biscuits): These biscuits form the foundation of our slice, providing a delicate sweetness and a wonderful crumbly texture. Marie biscuits are ideal because they are not overly sweet and have a neutral flavor that complements the coffee and chocolate beautifully. They also crush easily, which is perfect for a no-bake base. If Arnott’s Marie biscuits aren’t available, any plain sweet biscuit that’s not too heavily flavored will work well. Think digestive biscuits (though these will be slightly more robust), or even arrowroot biscuits for a more delicate crumb.
• 1 tablespoon instant coffee granules: This is the star ingredient that infuses the base with a rich coffee flavor. Using instant coffee granules ensures a quick and even distribution of coffee flavor throughout the biscuit mixture. You can use your favorite brand of instant coffee. For a stronger coffee flavor, you could experiment with using a slightly heaping tablespoon, but start with one tablespoon and adjust to your preference in future batches.
• 1 tablespoon cocoa powder (unsweetened): The cocoa powder adds a subtle chocolate undertone to the base, enhancing the overall depth of flavor and complementing the coffee beautifully. Unsweetened cocoa powder is crucial here as the condensed milk already provides ample sweetness. Dutch-processed cocoa powder will give a smoother, less bitter chocolate flavor, while natural cocoa powder will have a slightly more intense, fruitier profile. Both work well in this recipe – choose your preference!
• 1 tablespoon light brown sugar: A touch of light brown sugar adds a hint of molasses sweetness and moisture to the biscuit base. The molasses in brown sugar also contributes a subtle caramel note that pairs wonderfully with coffee and chocolate. If you don’t have light brown sugar, you can substitute with granulated white sugar, but the light brown sugar adds a slightly richer depth of flavor that’s worth using if you have it on hand.
• 250 g sweetened condensed milk: This is the magic ingredient that binds the biscuit base together and adds a luscious sweetness and creamy texture. Sweetened condensed milk is essentially milk that has had water removed and sugar added, resulting in a thick, sweet, and sticky liquid. It’s essential to use sweetened condensed milk, not evaporated milk, which is unsweetened and won’t provide the necessary sweetness or binding power for this recipe.
• 85 g desiccated coconut: Desiccated coconut adds a delightful textural element and a subtle coconut flavor that complements the coffee and chocolate. It also helps to absorb some of the moisture from the condensed milk, creating a firmer slice. If you’re not a fan of coconut, you can omit it, but it does contribute significantly to the overall texture and subtle flavor profile of the slice. If you do omit it, you might want to add a little extra crushed biscuit to maintain the desired consistency.
• 80 g salted butter, melted: Melted butter adds richness, flavor, and helps to bind the biscuit base together. Using salted butter enhances the overall flavor profile, balancing the sweetness of the condensed milk and chocolate. If you only have unsalted butter, you can use it and add a pinch of salt (about 1/8 teaspoon) to the biscuit mixture. Make sure the butter is fully melted but not too hot before adding it to the other ingredients.
• ½ teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile, adding warmth and complexity. Pure vanilla extract is always preferred for the best flavor, but vanilla essence can be used in a pinch. Don’t underestimate the power of vanilla – even a small amount can make a big difference in the final taste.
• 1 tablespoon boiling water: Boiling water is used to dissolve the instant coffee, cocoa powder, and brown sugar, creating a flavorful coffee syrup that is then incorporated into the biscuit base. Using boiling water helps to fully dissolve the granules and powder, ensuring a smooth and even distribution of flavor.

For the Chocolate Icing:

• 180 g milk chocolate: Milk chocolate provides a classic, creamy sweetness for the icing that complements the coffee base perfectly. You can use your favorite brand of milk chocolate, either in bar form (chopped) or chocolate melts/chips. For a richer chocolate flavor, you could use a dark milk chocolate, but avoid using very dark chocolate as it might be too intense against the sweetness of the base.
• 40 g salted butter: Butter adds richness, shine, and a smooth, melt-in-your-mouth texture to the chocolate icing. Salted butter, as in the base, enhances the overall flavor balance. Again, if using unsalted butter, add a tiny pinch of salt to the icing.
• ½ teaspoon instant coffee granules: A small amount of instant coffee is added to the chocolate icing to intensify the coffee flavor and create a harmonious flavor profile that ties the icing to the biscuit base. This subtle coffee boost in the icing elevates the overall coffee experience of the slice.

Instructions

Creating this Coffee Slice is incredibly straightforward and requires minimal kitchen equipment. Follow these simple step-by-step instructions to bring this delightful dessert to life:

1. Prepare Your Baking Tin: Begin by greasing and lining a 20 x 20 cm (8×8 inch) square baking tin. Greasing ensures the slice releases easily, and lining with parchment paper (baking paper) creates “handles” that make lifting the set slice out of the tin a breeze. Leave some overhang of parchment paper on the sides to act as these handles. Set the prepared tin aside while you prepare the biscuit base.
2. Crush the Biscuits: The biscuit base needs to be finely crumbed. The most efficient way to achieve this is using a food processor. Place the 250g of Marie biscuits into the food processor bowl and pulse until you have fine crumbs. Be careful not to over-process into a powder – you want crumbs, not biscuit flour. If you don’t have a food processor, you can place the biscuits in a zip-lock bag and crush them with a rolling pin. Ensure you crush them as finely as possible for a smooth base.
3. Dissolve Coffee, Cocoa, and Sugar: In a small bowl, combine the 1 tablespoon of instant coffee granules, 1 tablespoon of cocoa powder, and 1 tablespoon of light brown sugar. Pour over 1 tablespoon of boiling water. Stir vigorously with a spoon until all the granules and powder are fully dissolved and you have a smooth, dark coffee mixture. This step is crucial for evenly distributing the coffee and cocoa flavors throughout the base.
4. Combine Biscuit Base Ingredients: In a large mixing bowl, add the crushed Marie biscuits, 250g sweetened condensed milk, 85g desiccated coconut, 80g melted salted butter, ½ teaspoon vanilla extract, and the coffee/cocoa mixture you prepared in the previous step.
5. Mix Thoroughly: Use a spatula or a large spoon to mix all the ingredients together until they are thoroughly combined. Ensure that the condensed milk and coffee mixture are evenly distributed throughout the biscuit crumbs. The mixture should be moist and hold together when pressed.
6. Press into Baking Tin: Pour the biscuit mixture into the prepared baking tin. Use the back of a spoon or your hands (lightly dampened to prevent sticking) to press the mixture firmly and evenly into the base of the tin. Ensure you press it down firmly to create a compact and even base for the icing. Pay attention to the corners to ensure they are well filled and pressed down.
7. Prepare the Chocolate Icing: Now, it’s time to make the decadent chocolate icing. Break the 180g milk chocolate into smaller pieces and place them in a microwave-safe bowl along with the 40g salted butter.
8. Melt Chocolate and Butter: Microwave the chocolate and butter in 30-second bursts, stirring with a metal spoon between each burst. This prevents the chocolate from overheating and burning. Continue microwaving in 30-second intervals and stirring until the chocolate and butter are fully melted and smooth.
9. Add Coffee to Icing: Once the chocolate and butter are melted and combined, add ½ teaspoon of instant coffee granules to the melted chocolate mixture. Stir well to ensure the coffee granules are fully dissolved and incorporated into the icing.
10. Spread Icing over Base: Pour the warm chocolate icing over the prepared biscuit base in the baking tin. Use a spatula or the back of a spoon to spread the icing evenly over the entire surface of the base, reaching right to the edges.
11. Refrigerate to Set: Place the baking tin in the refrigerator to set. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the slice to firm up completely and the icing to set hard.
12. Cut and Serve: Once the Coffee Slice is fully set, remove it from the refrigerator. Use the parchment paper overhang to lift the slice out of the baking tin. Place it on a cutting board and use a sharp knife to cut it into squares or rectangles. For clean cuts, you can dip the knife in hot water and wipe it dry between cuts.

Nutrition Facts

(Per Serving – Serving Size: 1 slice, Recipe yields 16 servings)

• Calories: Approximately 287 kcal

Please note:* Nutritional values are estimates and can vary based on specific brands and ingredient substitutions used. This is an approximate guide for general information.*

Preparation Time

• Total Time: 25 minutes (excluding refrigeration time)
• Active Preparation Time: Approximately 25 minutes
• Setting Time: Minimum 2-3 hours (refrigeration)

This Coffee Slice is incredibly quick to prepare, making it perfect for those times when you need a delicious dessert without spending hours in the kitchen. The majority of the time is hands-off, spent simply waiting for the slice to set in the fridge.

How to Serve

This Coffee Slice is incredibly versatile and can be enjoyed in numerous ways. Here are some serving suggestions to inspire you:

• The Classic Coffee Pairing: As the name suggests, this slice is the perfect accompaniment to a cup of coffee. Whether it’s a rich espresso, a creamy latte, or a simple black coffee, the flavors complement each other beautifully. Enjoy a slice alongside your morning coffee, afternoon pick-me-up, or after-dinner digestif.
• Afternoon Tea Treat: Elevate your afternoon tea experience by adding Coffee Slice to your spread. It pairs wonderfully with a pot of Earl Grey, English Breakfast, or even a delicate green tea. Arrange slices on a tiered cake stand alongside other sweet and savory treats for a delightful afternoon tea.
• Dessert for Any Occasion: While simple to make, Coffee Slice is elegant enough to serve as dessert at casual gatherings, potlucks, or even informal dinner parties. Its rich flavor and satisfying texture make it a crowd-pleaser.
• Sweet Snack or Treat: Craving something sweet but don’t want to bake? Coffee Slice is the answer! Keep a batch in the fridge for a satisfying sweet snack whenever you need a little indulgence. It’s perfect for curbing those afternoon sugar cravings.
• Garnish and Presentation Ideas:
  • Dust with Cocoa Powder: For a simple yet elegant finish, lightly dust the top of the set slice with cocoa powder before cutting and serving.
  • Chocolate Shavings: Garnish with chocolate shavings for an extra touch of chocolate decadence. Use a vegetable peeler to create shavings from a block of milk or dark chocolate.
  • Coffee Beans: For a visual hint of the coffee flavor, place a few coffee beans on top of each slice.
  • Whipped Cream or Ice Cream: Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an even more indulgent dessert experience.
  • Caramel Drizzle: A drizzle of caramel sauce over the top of the slice adds another layer of sweetness and flavor complexity.

Additional Tips for Coffee Slice Perfection

To ensure your Coffee Slice turns out perfectly every time, here are five helpful tips and tricks:

1. Don’t Over-Process the Biscuits: When crushing the biscuits in a food processor, pulse until you achieve fine crumbs, but avoid over-processing to the point of creating a biscuit powder. You want some texture in the base. If using a rolling pin, aim for evenly sized crumbs.
2. Adjust Coffee Strength to Your Preference: The recipe calls for 1 tablespoon of instant coffee granules, which provides a balanced coffee flavor. If you prefer a stronger coffee taste, you can increase the amount to 1.5 tablespoons or even 2 tablespoons. Taste the coffee mixture before adding it to the biscuit base to ensure it’s to your liking.
3. Ensure Even Pressing: Press the biscuit mixture firmly and evenly into the baking tin to create a compact and uniform base. This is important for both the texture and the appearance of the final slice. Use the back of a spoon or your hands to achieve a smooth and level surface.
4. Microwave Chocolate Icing Carefully: When melting the chocolate and butter for the icing, microwave in 30-second bursts and stir frequently to prevent the chocolate from burning. Chocolate can burn easily in the microwave, so patience is key. If you prefer, you can melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler).
5. Allow Sufficient Setting Time: Resist the temptation to cut into the Coffee Slice too soon! It needs ample time to set in the refrigerator. Ideally, refrigerate for at least 3 hours, or even better, overnight. This ensures the biscuit base firms up properly and the icing sets hard, making it easier to cut and serve.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making this Coffee Slice:

Q1: Can I use different types of biscuits for the base?

A: Yes, you can! While Marie biscuits are traditionally used, you can substitute them with other plain sweet biscuits like digestive biscuits, arrowroot biscuits, or even Graham crackers. Keep in mind that different biscuits may have slightly different textures and sweetness levels, which can subtly alter the final slice.

Q2: Can I make this Coffee Slice ahead of time?

A: Absolutely! In fact, Coffee Slice is an excellent make-ahead dessert. It can be stored in the refrigerator for up to 5 days in an airtight container. This makes it perfect for preparing in advance for parties or gatherings. The flavors actually develop and deepen as it sits in the fridge.

Q3: Can I freeze Coffee Slice?

A: Yes, Coffee Slice freezes well. Cut the set slice into individual portions and wrap them tightly in plastic wrap, then place them in a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q4: Can I use dark chocolate for the icing instead of milk chocolate?

A: You can use dark chocolate for the icing if you prefer a less sweet and more intense chocolate flavor. However, keep in mind that dark chocolate icing will be less sweet than milk chocolate icing and may be slightly bitter depending on the percentage of cocoa solids. You might want to adjust the amount of coffee in the icing if using very dark chocolate to balance the flavors.

Q5: I don’t have desiccated coconut, can I still make the recipe?

A: Yes, you can make the recipe without desiccated coconut. While it adds texture and a subtle flavor, it’s not essential. If you omit the coconut, you might want to add a little extra crushed biscuit (about 20-30g more) to maintain the desired consistency of the base. Alternatively, you could substitute with finely chopped nuts like walnuts or almonds for a different textural element.

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