No-Bake Easter Slice

A simple six ingredient and no-bake traybake that is perfect for all ages. With a simple biscuit base, of three ingredients and your favourite easter treats, topped with a chocolate of choice and a few more easter chocolates for good measure

Notes from The Patisserie

A bake like this brings back nostalgia for me, which I adore. A no-bake slice is something that I made over the years when I was younger as it’s something my mum could let us help with as there were no ovens involved, and it’s an easy recipe

A similar base was used in my mint slice recipe for years because the addition of the condensed milk levels up the base with a new flavour, and binding agent that helps keep it together, and it works wonders.

The recipe can be put together in less than ten minutes which is great for little ones, and whilst you do have to wait for it to set, it’s worth it! Also, you can definitely lick the bowl clean with this one.

Ingredient notes and tips

Find the full recipe and method in the recipe card below

• Biscuits – I tend to use a biscuit such as a digestive for this as I adore the flavour. I would always use the full sugar/fat biscuit as I find it works best. If you want to swap to a different biscuit such as a shortbread, or filled biscuit like a custard cream, you will need to reduce the condensed milk by about 75g (or add slowly and mix until you reach the desired consistency)
• Butter – I use block butter for a base, but you can use a baking spread or margarine – they can be slightly greasy though
• Condensed milk – I use full sugar/fat condensed milk for the flavour and consistency (The UK has sweetened condensed milk as standard)
• Chocolate – you can use any chocolate for the topping, or even a mix. By standard, I used milk chocolate, but you can switch to white or dark.
• Oil vs butter vs spread – I add a little vegetable oil to my chocolate before pouring on to the base, to help make it easier to cut after. You can use 35g of butter as well, mixing in as you melt, or add 100g chocolate spread.

What easter chocolates should I use?

You can use whatever easter chocolates you want. I am not a brand specific girl as flavours and budgets for chocolates do vary, which is totally fine.

I tend to use a mix of solid easter chocolates in the base – making sure to crush them slightly and chop them up so that they aren’t a chocking hazard for younger kids to eat – but you can stick to any particular brand of choice.

For the decoration Easter chocolates, you can get away with any really – soft centred chocolates might run a bit and go gooey, but that is often part of the charm. Make sure again to crush up any solid chocolates just in case.

Tips for a successful bake

Due to the sticky nature of the biscuit base, it’s advised to use parchment paper to line the base and sides of the 9″ tin that you are using, to prevent it from sticking.

You can use a food processor, blender, or a bowl with a rolling pin to blitz up the biscuits, but making sure that they are a fine crumb with no lumps left is best for a better result.

I melt my chocolate in the microwave in short bursts, mixing often to prevent any hot spots, but you can use a bowl of a pan of simmering water.

Make sure to set the traybake for long enough so that it has time to solidify correctly.

Storage and freezing

This delicious and easy no-bake will last for 5-7+ days, at room temperature or in the fridge. I tend to use an airtight container or a cake box for storage bakes like this

You can freeze this bake for 3+ months, I would freeze layers of this bake in an airtight container or a piece of tupperware, with parchment paper in between layers of the pieces so that they don’t stick together.

Can I make this at some other time of year?

Yes the recipe is very versatile and suitable for any time of year. The easter chocolates in the base are optional, and can simply be removed. You can also add in something else instead if you wanted, such as Christmas themed chocolates

A great alternative version is to swap the Easter theme to Malteser – you can use malt biscuits in the base, instead of digestives, and then decorate with crushed Malteser’s.