Fudge Cake Slice

Makes: 24 Ready in: 35 minutes + chilling

This no bake slice recipe is a Kiwi classic that turns a packet of plain biscuits into something much more exciting. Cut it into slices for the kids or tiny squares as a treat with your cuppa, it also freezes well so you can stash a few squares away for when no one is looking.


  • 1 packet of plain biscuits crushed - wines, malts, whatever is cheap
  • 1½ cups coconut
  • 1 cup raisins, sultanas or craisins
  • 2 Tbsp cocoa
  • 1 395g can sweetened condensed milk
  • 150g butter
  • 1 tsp vanilla essence


  • 1½ cups icing sugar
  • 3 Tbsp cocoa
  • 3 Tbsp butter, at room temperature
  • 2 Tbsp hot water
  • ½ tsp vanilla essence
  • 100’s and 1000’s to decorate – optional


        Grease and line a Swiss roll pan or slice tray. Combine the crushed biscuits, coconut and raisins in a large bowl.

        Place condensed milk, cocoa and butter in a small saucepan. Heat till bubbling while stirring frequently to prevent scorching. Remove from the heat and add the vanilla.

        Stir the hot mixture into the dry ingredients till thoroughly combined and press into a greased tin then refrigerate till set.

        Make the icing. Combine icing ingredients in a bowl or processor and spread over cooled slice with a spatula or palette knife. Sprinkle with 100’s and 1000’s if using. Chill to set icing before slicing into bars.


        If coconut allergy is a problem substitute rolled oats, my sister always made this with oats as her kids simply didn’t like coconut.



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