If you’re searching for a treat that combines buttery crunch and velvety chocolate without turning on the oven, this No-Bake Shortbread Fudge Slice Recipe is exactly what you need. Imagine a crisp shortbread base layered with rich, creamy fudge that melts delightfully on your tongue. It’s wonderfully simple to make, irresistibly indulgent, and perfect for sharing—or keeping all to yourself. Whether you’re a seasoned dessert lover or a newbie looking to impress, this slice has the perfect balance of textures and flavors that will quickly become a personal favorite.
Ingredients You’ll Need
These ingredients are straightforward but crucial, each playing a key role in delivering the perfect texture and flavor that make the No-Bake Shortbread Fudge Slice Recipe so special. From the buttery shortbread crumbs to the luscious chocolate fudge, everything comes together beautifully.
- Shortbread biscuits (1 1/2 cups, crumbled): Provides the buttery, crumbly base that adds satisfying crunch.
- Unsalted butter (1/4 cup melted + 1/4 cup for fudge): Adds richness and helps bind the crumbs, plus creates a silky fudge texture.
- Powdered sugar (1/4 cup, optional): Sweetens and enhances the base without overpowering.
- Semisweet chocolate chips (1 cup): Gives the fudge topping that deep, chocolatey flavor with just the right sweetness.
- Sweetened condensed milk (1/2 cup): Creates the fudge’s luscious creaminess and smooth consistency.
- Vanilla extract (1/2 teaspoon): Adds a warm, aromatic hint that elevates every bite.
- Pinch of salt (optional): Balances the sweetness perfectly and enhances the chocolate notes.
How to Make No-Bake Shortbread Fudge Slice Recipe
Step 1: Prepare the Base
Start by combining your crumbled shortbread biscuits with powdered sugar (if you’re using it) in a large bowl. Pour in the melted butter and mix everything together until the crumbs are evenly coated. This mixture will form a sturdy and buttery base that holds the fudge topping beautifully.
Step 2: Press the Base into the Pan
Line an 8×8-inch square baking pan with parchment paper for easy removal later. Press the shortbread mixture firmly and evenly across the bottom of the pan. The key here is to gently pack down the crumbs so the base stays intact once chilled. Pop the pan into the fridge to chill while you get the fudge topping ready.
Step 3: Make the Fudge Topping
For the perfect creamy fudge, melt the semisweet chocolate chips, sweetened condensed milk, and butter together using a double boiler. Place a heatproof bowl over a pot of simmering water and stir gently until everything melts into a smooth, shiny mixture. This slow melting process prevents the chocolate from burning and results in that signature fudge texture.
Step 4: Add Flavoring
Remove the bowl from heat and stir in the vanilla extract along with a pinch of salt if you want that little extra depth of flavor. Mix thoroughly to make sure the fudge is perfectly smooth and balanced, setting you up for that irresistible chocolate layer.
Step 5: Assemble the Slice
Pour the warm chocolate fudge mixture over your chilled shortbread base, spreading it evenly with a spatula to cover every inch. The contrast between the cool, crunchy base and silky fudge topping is already starting to come together beautifully.
Step 6: Chill
Pop the entire slice back into the refrigerator and let it chill for at least 2 to 3 hours. This gives the fudge time to set firm and makes slicing a breeze later on.
Step 7: Serve
Once your slice is fully set, cut it into squares or bars and get ready to indulge. Each bite combines the buttery crunch of shortbread with luscious chocolate fudge in the most delightful way.
How to Serve No-Bake Shortbread Fudge Slice Recipe
Garnishes
Adding a simple garnish can take this slice from delicious to show-stopping. Sprinkle some chopped nuts like pistachios or toasted almonds for extra crunch, or dust the top with a little cocoa powder or edible gold dust for an elegant finish.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy touch, serve alongside a cup of rich coffee or creamy hot chocolate to balance the sweetness.
Creative Ways to Present
For a fun twist, try placing smaller squares on decorative mini plates or serve the bars with fresh berries and mint leaves for a pop of color. You can even layer the slice in clear glasses with whipped cream for a stunning fudge parfait.
Make Ahead and Storage
Storing Leftovers
Keep your No-Bake Shortbread Fudge Slice refrigerated in an airtight container. It will stay fresh and delicious for up to 5 days, making it perfect for preparing ahead of time for gatherings or just those moments when a sweet craving hits.
Freezing
If you want to enjoy this treat later, wrap the slice tightly in plastic wrap and place it in a freezer-safe container. It freezes well for up to 2 months. When ready to eat, thaw it overnight in the fridge to retain that perfect fudge texture.
Reheating
This recipe is best enjoyed cold, but if you prefer it softer, let the slices sit at room temperature for 10–15 minutes. Avoid microwaving, as it can cause the fudge to lose its smooth texture and the shortbread base to become soggy.
FAQs
Can I use a different type of biscuit for the base?
Absolutely! While shortbread biscuits give the classic buttery crunch, you can substitute with digestive biscuits or graham crackers if you prefer a slightly different flavor or texture. Just keep in mind that it may change the final taste.
Is there a dairy-free version of this No-Bake Shortbread Fudge Slice Recipe?
Yes! You can swap the butter for a plant-based alternative and replace sweetened condensed milk with sweetened coconut milk or a similar vegan substitute. Make sure to use dairy-free chocolate chips to keep it completely vegan.
How thick should I make each layer?
The base should be about 1/2 to 3/4 inch thick to hold the fudge topping nicely. The fudge layer can be around 1 inch thick for the perfect balance between crunchy and creamy.
Can I add nuts or dried fruits to the fudge layer?
Definitely! Stirring in chopped nuts or dried fruits to the fudge mixture before pouring it over the base adds delightful texture and flavor. Just be sure they’re evenly distributed for every bite.
What’s the best pan size for this recipe?
An 8×8-inch square pan is ideal because it yields nicely sized slices and allows for even chilling. Using a larger or smaller pan will affect the thickness, so adjust chilling and slicing times accordingly.
Final Thoughts
This No-Bake Shortbread Fudge Slice Recipe is truly a gem—simple enough to whip up on a whim and impressive enough to boast about to friends. Its combination of buttery base and creamy fudge topping is pure magic, guaranteed to brighten any dessert table. I sincerely hope you give this recipe a try soon and enjoy every rich, crunchy, chocolaty bite just as much as I do!
Print
No-Bake Shortbread Fudge Slice Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Description
This No-Bake Shortbread Fudge Slice is a deliciously creamy and crunchy dessert combining a buttery shortbread base with a rich, smooth chocolate fudge topping. Easy to prepare and requiring no baking, this treat is perfect for any occasion when you want a sweet indulgence without the oven.
Ingredients
Shortbread Base
- 1 1/2 cups shortbread biscuits, crumbled
- 1/4 cup unsalted butter, melted
- 1/4 cup powdered sugar (optional)
Fudge Topping
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Prepare the Base: In a large bowl, combine the crumbled shortbread biscuits with powdered sugar if using. Add the melted butter and stir thoroughly until the crumbs are evenly coated and the mixture holds together.
- Press the Base into the Pan: Line an 8×8-inch square baking pan with parchment paper. Firmly press the shortbread mixture evenly across the bottom of the pan. Place it in the refrigerator to chill while making the topping.
- Make the Fudge Topping: In a heatproof bowl, combine semisweet chocolate chips, sweetened condensed milk, and butter. Set the bowl over a pot of simmering water (double boiler method) and stir continuously until the chocolate and butter have fully melted and the mixture is smooth.
- Add Flavoring: Remove the bowl from heat and stir in the vanilla extract and a pinch of salt if desired. Mix well until fully incorporated and smooth.
- Assemble the Slice: Pour the warm chocolate fudge mixture over the chilled shortbread base and spread evenly with a spatula.
- Chill: Refrigerate the assembled slice for at least 2 to 3 hours or until the fudge topping is set firmly.
- Serve: Once set, remove from the fridge, slice into bars or squares, and enjoy this creamy and crunchy no-bake dessert.
Notes
- Using parchment paper in the pan ensures easy removal of the slice for cutting.
- For a gluten-free option, substitute with gluten-free shortbread biscuits.
- To vary flavors, try adding a teaspoon of espresso powder to the fudge mixture for a mocha twist.
- Store leftovers covered in the refrigerator for up to 5 days.
- If the fudge topping is too firm after chilling, let it sit at room temperature for 10 minutes before serving.
