Is there such a thing as leftover chocolate, you may be asking yourself? Well, when you decorate cakes for chocoholics and you’re creating a new fudge, you find you have boxes and packets of various chocolates tumbling out of your pantry! If there is no such thing as uneaten chocolate in your world then maybe you may have a half can of condensed milk then, most likely from whipping up a batch of no churn ice cream?
If you are anything like me, using up odds and sods in the kitchen will satisfy your slightly odd compulsion to finish half open packets nicely. Not to mention that Easter time is just around the corner and my Leftover Chocolate Slice will help you rid your cupboards of unused chocolate egg shells and the choccies within, when your kids (or Hungry Hubby!) has eaten their fill, in the raw, as it were. Pin this image for your forthcoming hour of need, chocolate coated need…
Just look at that chocolatey goodness. And it’s just a case of melting, stirring, pressing into a pan and leaving to set. Oh and bashing up some digestives but that’s always fun so we’ll allow one extra little step. This slice is made in about 10 minutes and only takes an hour in the fridge before you can dive in and start devouring it.
The texture is definitely a little fudgy thanks to the condensed milk and crushed biscuits. You can add whatever chocolate bars or sweets you have to hand but the combo I use here is always very well received. When I gave Hungry Hubby a batch to take to work so my army of taste testers could give me their verdict, I was utterly delighted that the batch of 50 barely lasted past mid-morning and they sent me a picture of the empty cake tin before the end of the working day!
Although I fear I’ve created a monster as this Leftover Chocolate Slice is so addictive, I fear I am going to have to source me a job lot of cheap chocolate to keep my hoard of taste testers satisfied 😉
- 150 g digestive biscuits crushed
- 200 g dark chocolate
- 200 g condensed milk half a can
- 30 g butter
- 1 tsp vanilla extract
- 35 g Maltesers*
- 140 g Minstrels*
- 5 Kit Kats* double finger bars
- 150 g milk chocolate
- 20 g butter
Don't worry about getting every single lump out of the Digestives but do break down any large pieces.
Melt the dark chocolate, condensed milk and butter in a saucepan over low heat then stir in the vanilla.
Transfer to a large bowl to hasten cooling then stir in the Digestive biscuit crumbs.
You can crush your Maltesers if you like or leave them whole (I think it's fun to see if you get a chunk with a whole one in!) but do break up the Kit Kats as you add them to the bowl - I do this by hand and snap each bar into about 10 little chunks. Throw the Minstrels in whole.
Mix well then press into an 8 inch square cake tin lined with greaseproof paper. Level it off and press down firmly but don't be worrying about making it perfectly flat.
Melt the milk chocolate and butter in a saucepan over low heat and when molten and well mixed, pour over the slice and use a spatula or knife to spread it evenly. Pop in the fridge to set for at least an hour (the addition of butter means the slice doesn't bloom and stays shiny even when chilled).
When set solid, slice into 7 by 7 rows giving you 49 little pieces all in all. Store in a cake tin or tupperware box - they will keep for a week if you can restrain yourself from devouring them all immediately!
* = Maltesers, Minstrels and Kit Kats are what I happened to have to hand when I created this recipe. As long as you keep the quantities approximately similar, you can use whatever you like or have in. Crunchie bars, Peanut Butter Cups, Mini Eggs, Smarties - you name it, you can use them!
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