5 from 1 vote
Feature Image Chocolate Crunch Slice
Chocolate Crunch Slice
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins

A simple but rich, gooey chocolate fudge slice which is perfect for the lunch box, "bring a plate" or any other occasion.

Course: Dessert, Slice, Snack, Sweet
Cuisine: American, Australian
Servings: 14 pieces
Author: Julie Carlyle
  • 300 gm dark chocolate
  • 90 gm butter (salted)
  • 250 gm Arnotts Shortbread Biscuits
  • 1/4 cup golden syrup
  • 1 TBS golden syrup
  1. Prepare a loaf tin by placing a strip of aluminium foil across the width of the tin (10cm wide). Allow an overhang. This foil will help you to release the slice easily when it has set.

  2. Place the chocolate in the TM bowl. Chop 5 sec/Speed 9.

  3. Add the two quantities of golden syrup and butter to the chocolate. Melt 3 min/Varoma/Speed 2.

  4. Whilst the chocolate is melting break the biscuits into 1-2 cm pieces and place in a mixing bowl.

  5. Pour the chocolate over the biscuits and mix gently by hand to coat.

  6. Pour the mixture into the prepared loaf tin and smooth the slice as best you can.

  7. Tap the tin on the counter a few times to allow the chocolate to settle.

  8. Make sure you have scraped all the chocolate out of the TM bowl and covered any exposed biscuit.

  9. Refrigerate for at least an hour before serving.

  10. To serve, fill the kitchen sink with 2 cm of hot tap water.

  11. Briefly (1- 2 seconds) submerge the base of the tin in the water and then rest the tin on the bench. Use the overhanging foil pieces to lift the whole slice out of the tin.

  12. Cut the slice into bars and dust with icing sugar.

Recipe Notes

Serve this slice with fresh raspberries and cream for a decadent dessert.