Best 20 Chocolate Slice Recipes

SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
• Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.

SLICE & BAKE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

CHOCOLATE CARAMEL SLICE

Steps:

• Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
• Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
• Arrange 12 of the prepared wafers over chocolate. Refrigerate.
• Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
• Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
• Spread wafers with the remaining chocolate mix.
• Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.

CHOCOLATE COCONUT ROUGH SLICE

Steps:

• BASE:.
• Cream butter and sugar.
• Add sifted flour, baking powder and cocoa.
• Add coconut.
• Mix well and spread into slice tin.
• Bake at 350'F/175'C for 25minutes.
• Remove from oven and while hot ice with the topping.
• TOPPING:.
• Melt butter and add other ingredients.
• Add a little milk to mix if necessary.
• Stir over a low heat to dissolve and spread over hot base.
• Cut into bars before completely cold.

SLICE AND BAKE CHOCOLATE CHIP COOKIES

Steps:

• Beat together butter, brown sugar and powdered sugar.
• Add eggs and vanilla and mix well.
• Combine flour and baking soda and add.
• Stir in chocolate chips and walnuts.
• Mold dough into 4 12" logs and wrap in plastic wrap.
• Store in refrigerator for at least an hour or longer, if desired.
• Preheat oven to 350°.
• Cut dough into 1/2" thick slices and place on baking sheet.
• Bake for about 8 minutes or until golden brown.

CHOCOLATE-CARAMEL SLICE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
• For toppings:
• Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
• Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
• Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

CHOCOLATE COCONUT SLICE

Steps:

• Preheat oven to 180°C.
• Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
• Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
• Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
• Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
• Cut into squares to serve.

CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 375F (180C). Grease an 8-inch baking pan and line bottom and sides with wax paper.
• Stir brown sugar, coconut and flour together. Add butter and mix until well--combined. Firmly press mixture into prepared pan using the back of a tablespoon.
• Bake for 10-12 minutes until lightly-brown and slightly-risen. Make caramel during this time.
• Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Cook, stirring constantly, for about 9-12 minutes, or until caramel thickens,
• Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a border of lightly-browned caramel will form around the edges of the slice). Allow slice to cool to room temperature.
• For the chocolate topping: Melt chocolate and butter in a small saucepan over VERY low heat. Whisk well to incorporate butter into chocolate and spread evenly over caramel slice. Refrigerate until chocolate is set, about 30 minutes. Holding onto wax paper, remove slice from baking pan. Cut into 12 squares, using a hot, dry knife. You may have to dip your knife into very hot water (and dry) before making subsequent cuts, to keep the cuts neat.

CHOCOLATE CHERRY COCONUT SLICE

Steps:

• Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine.
• Using a large spoon, press the mixture into the base of the pan.
• Bake for 15 minutes or until light golden brown colour.
• To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base.
• Bake another approx 20 minutes or until golden brown in colour and firm to touch.
• Allow this to cool completely before adding the topping.
• To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
• N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.

CHOCOLATE CHERRY SLICE

Steps:

• Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
• Melt chocolate in heatproof bowl over hot water.
• Spread over base of prepared pan, refrigerate until set.
• Combine coconut, sugar, cherries and egg white in a bowl.
• Spread over chocolate.
• Rough top lightly with a fork.
• Bake in moderate oven for about 15 minutes.
• Cool in pan.
• Cut when cold.
• Store in refrigerator.

CHOCOLATE NUT SLICE

Steps:

• Preheat the oven to 180°C.
• In a small saucepan or a stainless steel bowl over a larger saucepan of simmering water, melt the butter and chocolate, stirring until combined.
• In a large bowl, beat the eggs, yolk and sugar until pale.
• Fold in the chocolate mixture, flour and nuts until just combined.
• Spread the mixture into a greased tin (about 20cm x 20cm) and bake for about 25-30 minutes until a skewer inserted comes out moist (but not sticky and wet).
• Allow to cool in the tin before cutting into rectangles.

CHOCOLATE HEDGEHOG SLICE

Steps:

• Break up biscuits into bits. Not crumbed, just pieces no larger the size of a quarter.
• In large pan melt the butter, then add the sugar, sultanas and cocoa. Heat and keep mixing until hot but not boiling.
• Take off the heat.
• Mixing very quickly, add the beaten eggs in small amounts incorporating each lot before adding the next.
• Fold in broken biscuits.
• Press mixture into a foil lined tray (30x25cm).
• Refrigerate to set for a couple of hours.
• To make the icing / frosting:.
• Mix the icing sugar, 4 T cocoa and 2 T melted butter with enough milk to give a spreadable consistency.
• Beat until smooth.
• Spread over the hedgehog and leave until it has set.
• I store this slice in the refrigerator.

CHOCOLATE COCONUT SLICE

Steps:

• Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
• Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
• Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
• Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.

SLICE & BAKE CHOCOLATE CHIP COOKIE ROLL

Steps:

• Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
• In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
• In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
• Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
• Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
• Label and date each package, place in freezer. These will keep for 6 months in the freezer.
• To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
• Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
• Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

CHOCOLATE SLICE

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.

CHOCOLATE AND GINGER NUT SLICE ( NO BAKE)

Steps:

• Lighty oil a 18cm/7inch sandwich tin.
• In a saucepan heat the butter 100g/4oz of chocolate and golden syrup, stir until melted.
• Remove from heat and stir in the biscuit crumbs and 3/4 of the nuts.
• Press warm mixture into tin, melt remaining chocolate, then spoon on top and sprinkle over remaining nuts.
• Chll at least an hour before serving.

OATY CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 350 degrees.
• Melt butter, golden syrup and brown sugar in a saucepan, remove from heat. Mix dry ingredients in a bowl, pour in butter,syrup and brown, mix well. Press mixture into a 8" x 8" pan.
• Bake 20 to 25 minutes until golden.
• Melt 3 oz butter, brown sugar, condensed milk and golden syrup in a saucepan and simmer, stirring, until mixture thickens and becomes caramel coloured.
• Pour over the base and allow to set.
• Melt chocolate and spread over set caramel.
• Cut into squares once set.

CHOCOLATE CARAMEL TRAY-BAKE SLICE

Steps:

• Preheat your oven to 180C no fan/160C fan forced. Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
• Combine the flour, brown sugar and desiccated coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden. Set aside to cool.
• Scatter the broken chocolate over the cooled base. Sprinkle with shredded coconut. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.

CHOCOLATE ROUGH SLICE

Steps:

• Line a slice tin with baking paper, allowing the paper to hang over the two longer sides. Preheat an oven to 350 degrees Farenheit/ 180 degrees Celcius.
• Mix all base ingredients together unti well combineed, and press into the slice tin.
• Bake 20-25 minutes in moderate oven. Cool slightly.
• While cooking the base melt all the topping ingredients together in a saucepan over a low heat. Spread over base when cooled a little.
• Once the topping has set, use the overhanging baking paper to pull the slice from the tin. Cut when cold.

CHOCOLATE SHORTBREAD SLICE

Steps:

• Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3-4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.