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
Scale
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.
