No Bake Easter Chocolate Slice

Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Adore Foods


  • 200 g shortbread biscuits
  • 8 tablespoons 115g unsalted butter, melted
  • 326g /11.5oz milk chocolate chips
  • 1/2 teaspoon lemon zest
  • 150 ml cream
  • 1 cup pistachios roughly chopped
  • 250 g Easter chocolate eggs


  1. Line a slice tin with baking paper. Put shortbread biscuits in a food processor and pulse until coarse. Add 6 tablespoons of butter and combine. Using your hands, press mixture into base of prepared tin. Freeze for 5 minutes to firm.

  2. Meanwhile, combine chocolate morsels, cream, lemon zest and remaining 2 tablespoons of butter in a small saucepan over a low heat and cook, whisking often, until melted. Reserve 2 tablespoons of the roughly chopped pistachios, then stir remainder into chocolate mixture. Set aside to cool for a couple of minutes.

  3. Pour chocolate mixture over biscuit mixture. Top with Crunchy Easter eggs and reserved pistachios. Refrigerate overnight. Cut into pieces to serve.

Recipe Notes

This recipe was adapted from Better Homes Gardens Australia magazine
May, 2012