This is a biscuit base chocolate recipe that is fast and easy to make. It keeps well in the cupboard or fridge.

In our family, this was always known as fudgecake. It’s a recipe mum would make a few times a year as a treat for the family. It requires few ingredients, and no cooking.

Conveniently, each of the major ingredients can be bought at a local supermarket in these sizes.

Ingredients

Directions

• Grease a 28cm x 28cm (24cm square for thick) slice pan. Line the pan base and the two longests sides with baking paper. There’s no need for grease, this recipe has plenty of butter.

• Place the condensed milk and 225g of the butter in a large saucepan over medium heat. Stir for five minutes or until the butter melts and the mixture is smooth.

• Remove from the heat.

• Into the condensed milk add the cocoa powder, brown sugar, salt, vanilla, coffee, and maple syrup and stir to combine.

• Whack the biscuits with a large rolling pin while they are still in the package. Try not to break the package. It’s advisable to place it all in a tough paper / plastic bag. I finished the main hulk smash work with my feet and the floor. There will still be some large chunks. I toss the biscuit base in a large bowl to let the small stuff settle, then grab handfuls of the large pieces and hulk smash. You’re want a mix of fine, medium and large pieces.

• Add 20 grams of shredded coconut and 150g of walnuts to the biscuit base. Reserve the remainder of each for placing on top, once the melted chocolate icing is in place.

• Gently combine the wet ingredients with the dry ones in a bowl. Fold them together with a rubber spoon. Be gentle. We just want them combined, not compressed.

• Pour the mixture into the pan and smooth the surface. Some people will use a roller at this point. I just spread it out with the rubber spoon then use my knuckles to press it into shape. Don’t push too hard or it will form a compacted biscuit base.

• Place in the fridge for 20 minutes to cool.

• Place the chocolate and the remaining butter in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate melts and the mixture is smooth. Pour over the slice and use a palette knife to spread it evenly.

• Sprinkle it with shredded coconut and the remaining walnuts.

• Place it in the fridge for three hours or overnight until it’s firm and set. Cut it into squares to serve.

Optional

You may consider the brown sugar optional. If there is too much sweetness, then cut the brown sugar and consider just adding some molasses.

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