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Coffee Slice pieces stacked on white plate
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5 from 9 votes

Coffee Slice

Coffee Slice will get you caffeinated! Using instant coffee and everyday ingredients we whip up a delicious no bake coffee slice.
Prep Time20 minutes
Cook Time0 minutes
Fridge2 hours
Total Time2 hours 20 minutes
Course: Dessert, Snack, Treat
Cuisine: Australian
Keyword: Coffee Slice
Servings: 36
Calories: 170kcal
Author: Adrianne


  • 1 Slice tray Note 10
  • 1 Spatula
  • 1 Large mixing bowl
  • Baking paper/Parchment paper
  • 2 Heatproof jug
  • 1 Skewer



  • 2 tbsp instant coffee Note 1
  • 2 tbsp boiling water Note 2
  • 500 grams sweet biscuits Note 3
  • 397 grams sweetened condensed milk Note 4
  • 60 grams butter Note 5


  • 200 grams caramilk chocolate Note 6
  • 1 tbs olive oil Note 7
  • 100 grams white chocolate melts Note 8
  • 1 tbs olive oil Note 9


  • Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides. Note 10
  • Make the coffee by adding boiling water to it, stir to dissolved, then set aside.
  • Add biscuits to the food process and blitz for 20 to 30 seconds till they are a fine crumb. Note 11
  • Add sweetened condensed milk and butter to a heat proof jug. Melt in the microwave for 2 minutes. Use a mini whisk to stir till consistently combined. Note 12
  • Add the butter mixture and coffee to the biscuit crumb. Use clean, dry hands to mix and knead this till combined.
  • Transfer the biscuit base into the lined slice tin. Use a spatula to spread it around and then a flat based glass to push firmly down. Note 13
  • Place the biscuit base into the fridge for approximately 30 mins.
  • Add the caramilk chocolate and olive oil to one heatproof jug and the white chocolate and olive oil to another. Microwave for 2 mins. Then stir to combine (separately, don't combine the 2 colours at this point).
  • Remove the biscuit base from the fridge. Pour the melted caramilk chocolate over the biscuit base, pick up the tin and move it around in your hands to get the chocolate to spread. Put it down again, then tap it gently a couple of times to remove any bubbles.
  • Use a teaspoon to spoon in a little of the melted white chocolate. Use a skewer to swirl this around the caramilk layer reminiscent of the top of a latte. Place the slice into the fridge for 2 hours to set.
  • Remove the slice from the fridge, give it 5 mins, then pull the sides of the baking paper up and out. Remove the paper and discard.
  • Use a sharp knife and chopping board and cut into pieces. Note 14


  • Note 1: We use 2 tbs instant coffee and 2 tbs boiling water. We make the coffee and ensure it is fully dissolved. 
  • Note 2: Carefully (hot, hot, hot) measure the boiling water when adding it to the coffee. Or pour more than required into a heat proof jug and then use the tbs measure to pull 2 tbs and add that to the coffee. 
  • Note 3: I use plain Marie Biscuits. You can get a similar version (cheaper) with less biscuits called Maria. They are only 200 grams. 2 x packets with the remaining recipe exactly the same, will produce very similar results. So if using the cheaper option, still use 2 x packets ie 400 grams. Don't buy a 3rd packed. 
  • Note 4: This is 1 x standard tin of sweetened condensed milk. I admit, I do not know why they don't simply make 400 gram tins! 
  • Note 5: Chop the butter into cubes prior to using. It makes it much easier than using 1 x hunk of butter. 
  • Note 6: You can use caramilk chocolate bits, a block or 2 of caramilk or gold chocolate melts. Each of these are fine. Use the same measurement as the recipe card. 
  • Note 7: We use the oil (you can use coconut if you wish) to ensure that the chocolate does not crack when we come to cut the slice. Add it to the chocolate before melting, then simply stir it together. 
  • Note 8: We use the white chocolate melts to add the swirl like a latte. This is optional and you can use simply the one colour of chocolate if you wish. Adding the swirl does make the top a little more fragile. So try and be patient whilst it sets. 
  • Note 9: we use the olive oil (or coconut oil same amount) combined with the chocolate to ensure that the chocolate does not crack when slicing it. 
  • Note 10: The baking/parchment paper overhang is to ensure we can lift the slice up and out of the tin. 
  • Note 11 Use the pulse function of the food processor if any of the biscuits are not broken up. It will take 20 - 40 seconds to blitz them. 
  • Note 12 The jug will be hot once it has been in the microwave for 2 minutes. Use a tea towel around the handle when removing. 
  • Note 13 The biscuit mixture will be sticky. So spray the base of the flat glass jar with cooking oil if too much of the mix is sticking to is (suctioned onto the biscuit mixture). 
  • Note 14: If you find the knife getting sticky (messy) in between cuts, wet a chux and use this to clean the knife as you go. 


Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 87mg | Fiber: 1g | Sugar: 13g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg