Description
This No-Bake Shortbread Fudge Slice is a delightful British-inspired dessert combining a crunchy shortbread cookie base with a rich, buttery fudge layer topped with silky dark chocolate and optional white chocolate swirls. Perfectly easy to prepare without an oven, this treat offers a luscious balance of sweet and chocolatey flavors, making it an ideal indulgence for any occasion.
Ingredients
Scale
Base Layer
- 200g shortbread cookies, crushed
- 1/2 cup (115g) unsalted butter
- 1/2 cup (packed, about 110g) brown sugar
- 1/2 cup (about 130g) sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 1/2 cups (about 270g) dark or semisweet chocolate chips
- 1/2 cup (about 90g) white chocolate chips (optional, for drizzle or swirl)
Instructions
- Prepare the Pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Make the Fudge Base: In a saucepan over medium heat, combine the unsalted butter, brown sugar, and sweetened condensed milk. Stir constantly until everything melts together and the mixture starts to bubble gently, about 3 to 5 minutes. Remove from heat and stir in the vanilla extract to infuse flavor.
- Combine with Cookies: Add the crushed shortbread cookies to the warm mixture and mix thoroughly until all cookie crumbs are fully coated and integrated into the fudge base.
- Press into Pan: Transfer the cookie-fudge mixture into the prepared pan, pressing firmly and evenly to create a compact layer that forms the slice’s base.
- Melt the Chocolate Topping: Melt the dark or semisweet chocolate chips either in the microwave in short bursts or over a double boiler until smooth and creamy. Pour the melted chocolate evenly over the cookie base and gently spread to cover.
- Add White Chocolate Swirl (Optional): If desired, melt the white chocolate chips similarly and drizzle over the dark chocolate layer. Use a toothpick or skewer to swirl the white chocolate into patterns for a decorative effect.
- Chill to Set: Place the pan in the refrigerator and chill for at least 2 hours or until the fudge slice is firm and set.
- Slice and Serve: Once fully set, lift the fudge slice out using the parchment paper overhang and slice into approximately 16 squares. Serve chilled for best texture and taste.
Notes
- You can use store-bought shortbread cookies or homemade for the base layer depending on your preference.
- For added crunch and texture, try mixing in chopped nuts or crushed pretzels into the base mixture before pressing it into the pan.
- Keep the fudge slice refrigerated to maintain freshness and ensure the best chewy texture.
- This dessert can be stored in an airtight container in the fridge for up to 5 days.
- If white chocolate is not desired, the topping can be just the dark chocolate layer for simplicity.
