Fudge Slice
An old-school Fudge Slice tray bake is rich, chocolatey, and packed with chunks of fudgy goodness. Made with just five simple ingredients, including digestive biscuits and classic Cadbury Fudge bars, it’s super easy to make, with minimal effort. A much-loved favourite in cafés, bake sales, and home kitchens.
Fudge Slice is a real old-school tray bake – the kind you will spot behind the counter in cafés and tearooms, on school fair stalls, or sliced up at any good bake sale. It’s sweet, chocolatey, and wonderfully nostalgic, with bits of fudgey goodness that keeps people coming back for “just one more bit”.
Traditionally, this recipe is made using Cadbury Fudge bars, a classic British chocolate-covered fudge sweet that’s been around for generations. I remember them always being 15p, but much like Freddos, they have been hit hard by inflation! If you’re baking outside the UK and can’t easily find them, don’t worry – any soft-centred chocolate fudge bar will work just as well. Alternatively, you can just chop some fudge for the same effect. As long as it’s chewy and fudge-like, you’re on the right track.
Best of all, Fudge Slice is ridiculously easy to make. You only need five ingredients, a bit of melting, a bit of chopping, and that’s you done. No fancy techniques, no complicated steps – just a straightforward, reliable tray bake that is ideal for baking with kids, sharing with friends, or whipping up when you need something sweet that is guaranteed to please.
Whether you’re baking for a coffee morning, school fair, charity bake sale, or just to enjoy at home, this fudge slice will earn its place as a much-loved classic.
Top Tips for Fudge Slice:
• Use Cadbury’s Fudge bars (if possible): Traditional Cadbury Fudge bars work best here, but any soft-centred chocolate fudge candy bar will work just as well. Alternatively, you can simply chop up fudge for the same effect. As long as it’s chewy and fudge-like (not crumbly or hard), you’re on the right track.
• Crush the Biscuits Finely: You want mostly fine crumbs, but not dust! It’s good to have the odd slightly larger bits for texture. But if they’re too chunky, the slice won’t hold together as well when cut. I use Digestive biscuits, which are easily available in the UK, but Graham Crackers are a good substitute.
• Melt Gently to Avoid Splitting: Keep the heat low when melting the butter/margarine, golden syrup and chocolate. A gentle heat helps everything combine smoothly without the chocolate seizing and splitting.
• Chop the Fudge Roughly: Having some larger chunks means you’ll get proper bites of fudgy goodness once the slice is set, rather than it disappearing into the mixture.
• Press Firmly into the Tin: Use the back of a spoon to really press the mixture into the corners and edges. This helps the slice set evenly and makes the cutting much cleaner.
• Leave it to Set Properly Before Slicing: A couple of hours in the fridge will do, but overnight is even better. A fully set slice cuts more neatly and holds its shape.
• Score the Chocolate Before Slicing: Use a sharp knife to score the top of your Fudge Slice before actually cutting right through. This prevents the chocolate from cracking when you cut your slices.
Save this recipe!
Want to save this recipe for later? Pop your email below and come back to it when you’re ready to bake.
Fudge Slice
INGREDIENTS
- 225 g Digestives Biscuits (Graham Crackers)
- 55 g Block Margarine or Butter
- 150 g Milk Chocolate
- 3 tbsp
Golden Syrup (Substitutions) - 9 Cadbury Fudges (usually 22g each)
For the Topping
- 200 g Milk Chocolate
- 3-4 Cadbury Fudges (usually 22g each)
EQUIPMENT
- 20cm Square Tin (8-inch)
- Smaller Bowl
- Blender, Food Processor or Rolling Pin (to crush biscuits)
INSTRUCTIONS
- Line a 20cm (8-inch) tin with greaseeproof paper. Set aside.
- Crush the digestive biscuits, either in a blender, food processer, or in a freezer bag with a rolling pin. Transfer to a large bowl.
- Gently melt the butter/margarine, golden syrup and 150g of the chocolate in a small saucepan.
- Meanwhile, roughly chop 9 of your fudge fingers and add them to the bowl with the crushed biscuits. Once the chocolate mixture has completely melted, add it to the bowl and mix until everything is combined and coated in the chocolate mixture.
- Transfer the mixture to your pre-lined tin and press into place with the back of a spoon. Melt the remaining chocolate for the topping (200g) in a bain-marie or in short bursts in a microwave, then pour & spread on top of the biscuit base. Chop your remaining fudge fingers, and scatter on top of the chocolate to finish.
- Leave to set in the fridge for at least 2 hours, or ideally overnight, before cutting into individual portions.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Store the fudge slice in an airtight container in the fridge for up to 5 days – if it lasts that long!Cutting:
For neat slices, score your chocolate before cutting right through the Fudge Slice.Substitutions:
- Fudge Bars: This recipe uses Cadbury Fudge bars, but any soft-centred chocolate fudge bar will work. If you can’t find fudge bars, chopped soft fudge can be used instead. Just avoid crumbly or hard fudge, as it won’t give the same texture.
- Chocolate: Milk chocolate gives the classic sweet, nostalgic flavour, but you can swap some or all of it for dark chocolate if you prefer a less sweet slice.
- Golden Syrup: If you can’t get your hands on Golden Syrup where you are in the world, have a look at my Golden Syrup substitutions instead.
Yes. While this recipe traditionally uses Cadbury Fudge bars, any soft-centred chocolate fudge bar will work just as well. If you can’t find fudge bars, chopped soft fudge can be used instead. Avoid crumbly or hard fudge, as it won’t give the same texture.
No, this is a no-bake tray bake. The slice sets in the fridge, making it ideal when you want something quick and fuss-free without even turning the oven on.
Yes. Milk chocolate gives the classic sweet flavour, but you can swap some or all of it for dark chocolate if you prefer a slightly less sweet slice.
Absolutely. Fudge Slice is a great make-ahead recipe and can be prepared a day or two in advance and stored in the fridge until needed.
Free-from & Vegan:
Gluten-free: From my research, I beleive Cadury Fudge bars are gluten-free (pelase correct me if you know otherwise!). So, with that in mind, this recipe can be made to a Gluten-free Fudge Slice with a simple swap for gluten-free disgestive biscuits and a gluten-free milk chocolate. Be sure to double check individual ingredients when making for those with coeliac disease.
Nut-free: There are no nuts used in this scone recipe but, as always, be sure to double check your individual ingredients allergens list.
Dairy-free: To make this a dairy-free Fudge Slice, you will need to use a dairy-free maragarine, dairy-free fudge and a dairy-free chocolate. Be sure to also check your biscuits when serving to those with allergies and intolerances.
Vegan: To make this a vegan Fudge Slice recipe, you will need to dairy-free maragarine, dairy-free/vegan fudge and a dairy-free/vegan chocolate. You will also need to check your digestive biscuits – most of those are vegan but some do contain milk.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
Originally published in February 2016. Updated in January 2026.
I made this recipe but used a mix of milk, dark and white chocolate.
It turned out very well but not exactly like the picture as the chocolate was not all milk.
I don’t think short bursts of power in the microwave is good as it tends to start burning the chocolate , so I carried on with the Bain Marie(much better).
Very tasty after setting, would make again.
Score from the kids: infinity out of infinity!
This recipe was really simple to make, and the young ones enjoyed mashing the biscuits! We substitute the fudge for milky ways, which I realised later was not quite the same, but still tasted amazing. The result turned out a bit more crumbly than I wished but perfect for any chocolate craving. There was a tantrum about the 2hours wait from the young bakers… but they said it was worth waiting!
Hopefully I can upload the photo later, it looks as good as it tastes/tasted
When I saw the picture of the fudge slice I thought oh wow that looks lush.I made the malteser traybake last week and that was amazing but this fudge one is too good for words and already everyone has had a piece and so I’ll need to make some more. I took a photo to enter the challenge and hope I can upload as I don’t have any slices left to take another photo. Everyone needs to make an try this regular. I’ll be doing the mars one next week, but the fudge is the favourite so far.
So tasty and went down a treat in our house. Will be definitely making this time and time again. Brilliant recipe and easy to make what more could you want.
Very tasty! My fudge slice didn’t fill the whole tin but maybe I made it too thick.
An easy recipe to make.