Condensed Milk Choc Ripple Slice – Aussie Favorite That Never Lasts Long

If there’s one treat that feels like childhood in every bite, it’s condensed milk choc ripple slice. Sweet, simple, and unapologetically indulgent, this no-bake Aussie favorite has earned a permanent place in my fridge—and my heart. Crunchy choc ripple biscuits folded into a fudgy condensed milk base, chilled until firm, then sliced into rich squares of bliss.

It’s the kind of slice that disappears faster than you think (trust me). Whether you’re prepping for a bake sale, holiday tray, or just a weekend treat, this one delivers. Let’s dig into a classic that every Aussie knows, but everyone around the world should try.

Why Choc Ripple Slice Is a Must-Make Aussie Icon

Born from Simplicity, Loved for a Lifetime

This slice started in my kitchen like so many Aussie staples do—with a tin of condensed milk and a packet of choc ripple biscuits. I was craving something sweet but didn’t want to turn on the oven. With a few pantry staples, I whipped up a slice that felt instantly nostalgic.

The best part? It’s no-fuss and full-flavored. Creamy, chocolatey, and cool from the fridge—it hits every craving, every time. This is the kind of dessert that gets devoured before dinner and requested again before the week is out.

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What You’ll Adore About This Choc Ripple Slice

It’s easy to make, even easier to love. Here’s what makes this slice a total crowd-pleaser:

• No baking required – perfect for hot Aussie days.
• 5 main ingredients – no fancy tools or steps.
• Keeps in the fridge for days (if it lasts that long).
• Versatile – dress it up with toppings or keep it classic.

Pair it with a strong coffee or a cold glass of milk and you’ve got comfort in every square.

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The Ingredients: Simple But Sweet

You won’t need a long shopping list for this slice. Just five pantry staples come together for a dessert that’s greater than the sum of its parts:

• 250g Choc Ripple biscuits
• 395g can sweetened condensed milk
• 125g butter, melted
• 1/3 cup cocoa powder
• 1/2 cup desiccated coconut

Optional but delicious:

• 100g dark chocolate (melted for topping)
• Extra coconut or crushed biscuits for garnish

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Step-by-Step: Making Condensed Milk Choc Ripple Slice

1. Crush the Biscuits

Grab a large bowl and crush your choc ripple biscuits until you have a mix of fine crumbs and chunky pieces. I like to bash them in a ziplock bag—it’s oddly satisfying.

2. Mix the Base

In a saucepan over low heat, combine melted butter, condensed milk, cocoa powder, and coconut. Stir until smooth and glossy. Pour this rich mixture over the crushed biscuits and mix until fully coated.

3. Press into Pan

Line a slice tray (about 8×8 inches) with baking paper. Press the mixture in firmly using the back of a spoon. Make sure it’s even—you want those slices to hold together beautifully.

4. Optional Topping

Melt the dark chocolate and drizzle or spread it over the top. Sprinkle extra coconut or crushed biscuits for that café-style finish.

5. Chill and Slice

Refrigerate for at least 2 hours, or until firm. Once set, slice into squares or bars and store in an airtight container in the fridge.

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Make It Your Way – Easy Variations

One of the joys of this recipe is how adaptable it is. Once you’ve nailed the base, here are a few fun ways to switch it up:

• Nutty Crunch – Add crushed walnuts or roasted almonds to the mix.
• Biscuit Swap – Try using Marie, Milk Arrowroot, or even gingernuts for a twist.
• Peppermint Hit – Add a drop of peppermint essence to the base for a choc-mint vibe.
• Cherry Ripe Style – Mix in chopped glacé cherries and use dark chocolate topping.
• Caramel Dream – Swirl in a spoonful of caramel or dulce de leche before chilling.

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How to Store It (If There’s Any Left)

Fridge:

Store slices in an airtight container for up to 5 days. They taste best chilled!

Freezer:

Yes, it freezes well! Wrap individual squares and store in a container for up to 2 months. Thaw in the fridge overnight.

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Serve It Right – Sweet Aussie Nostalgia on a Plate

This is the kind of slice that makes people lean in for seconds. Whether you’re serving it for morning tea, bringing it to a picnic, or sneaking a square for dessert, it delivers joy in every bite.

Serving Tip: Pair it with a flat white or a scoop of vanilla ice cream for extra indulgence.

Gifting Tip: Wrap slices in wax paper, stack in a tin, and gift it to neighbors or friends—it’s better than any store-bought sweet.

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FAQ – Condensed Milk Choc Ripple Slice

Can I make this gluten-free?
Yes! Just use a gluten-free biscuit alternative. Choc ripple-style gluten-free options are easy to find now in Aussie supermarkets.

Is it too sweet for adults?
It’s rich, but not cloying. The cocoa and dark chocolate balance the sweetness nicely. For an even darker version, use extra cocoa or bittersweet chocolate.

Can I make this vegan?
You can! Use a plant-based condensed milk (like coconut condensed milk), dairy-free butter, and vegan chocolate.

Can kids help make this?
Absolutely—it’s the perfect hands-on recipe for little helpers. No stove time required if an adult pre-melts the butter.

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Final Thoughts: A Slice of Aussie Comfort

Condensed milk choc ripple slice is more than just a treat—it’s a taste of home. It’s easy, nostalgic, and full of that unpretentious magic Aussie recipes do best. Whether you’re introducing someone to this classic for the first time or bringing it back into your weekly rotation, it’s guaranteed to be a hit.

So pull out that tin of condensed milk, grab a packet of choc ripples, and treat yourself to a slice of pure joy. From fridge to table, this dessert brings smiles every single time.