If you’ve ever spent time in Australia, chances are you’ve come across a Chocolate Slice just like this one. Found in school lunchboxes, local bakeries, and home kitchens across the country, this iconic bar dessert is a true Aussie classic. Simple, affordable, and incredibly satisfying, it’s a recipe generations have grown up with.
This Australian Chocolate Slice features a rich, chocolatey base with a subtle hint of coconut, topped with a glossy cocoa icing that sets perfectly as it cools. Made with pantry staples and minimal effort, it’s the kind of bake that proves simple really is best.
Why You’ll Love Australian Chocolate Slice
-
Classic Australian bakery favorite
-
Soft, chocolatey base with coconut texture
-
Quick and easy one-bowl recipe
-
Perfect for lunchboxes, bake sales, and afternoon tea
-
Stays fresh for days
It’s comforting, nostalgic, and always a crowd-pleaser.
Ingredients
For the Chocolate Slice Base
-
1 cup all-purpose flour
-
1 cup unsweetened desiccated coconut
-
½ cup brown sugar
-
2½ tablespoons unsweetened cocoa powder
-
1 large egg
-
⅔ cup butter, melted and cooled
-
1 teaspoon vanilla extract
For the Chocolate Icing
-
1⅓ cups powdered sugar
-
2½ tablespoons unsweetened cocoa powder
-
3 tablespoons butter, melted
-
1½ tablespoons boiling water
How to Make Australian Chocolate Slice
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper and lightly grease.
Step 2: Make the Base
In a medium bowl, combine the flour, desiccated coconut, brown sugar, and cocoa powder.
Add the egg, melted butter, and vanilla extract. Mix until just combined—do not overmix.
Step 3: Bake
Press the mixture evenly into the prepared baking dish.
Bake for 20–23 minutes, or until the center is set.
Step 4: Prepare the Icing
About 5 minutes before the slice finishes baking, sift the powdered sugar and cocoa powder into a bowl.
Add the melted butter and boiling water, stirring until smooth and glossy.
Step 5: Ice While Hot
Remove the slice from the oven and immediately pour the icing over the hot base. Spread quickly and evenly to the edges.
Step 6: Cool & Slice
Allow the slice to cool completely at room temperature so the icing can set.
Cut into squares and serve.
Tips for the Best Chocolate Slice
-
Ice the slice while it’s hot for a smooth finish
-
Use unsweetened coconut for authentic flavor
-
Don’t overbake—the slice should stay soft
-
Let it fully cool before cutting for clean edges
Variations to Try
-
Extra Coconut: Sprinkle coconut over the icing before it sets
-
Chocolate Chips: Add ¼ cup chocolate chips to the base
-
Thick Icing: Double the icing ingredients
-
Slice Bars: Bake in a rectangular pan for thinner pieces
Storage & Make-Ahead
-
Room Temperature: Store in an airtight container up to 5 days
-
Refrigerate: Keeps well up to 1 week
-
Freeze: Freeze un-iced or iced slices for up to 2 months
Perfect for baking ahead and packing for lunches.
A True Australian Classic
This Australian Chocolate Slice is more than just a dessert—it’s a piece of everyday Australian food culture. Simple, comforting, and endlessly reliable, it’s the kind of recipe that never goes out of style.