A delicious old-fashioned recipe for a No-Bake Coffee & Walnut Fudge Slice. A lovely biscuit base with a delicious thick, soft, coffee infused topping.

This recipe has been around since forever! One I have in my handwritten recipes from my lovely Aunty Marilyn from when I was a little girl. Seems like this has been a favourite for Kiwis for many, many years, so it deserves a spot on my website. 

The original recipe I was given was using the same base recipe to create both a coffee fudge slice and a peppermint slice, I have both of these versions now here on my website, although I did tinker with the peppermint slice as I tend to do! 

I have made a little tweak here as well of course, I have doubled the topping but otherwise it is as written! This is a lovely simple recipe with pantry basics, vanilla biscuits, condensed milk, butter, coffee, coconut, walnuts, icing sugar and vanilla essence.

I am often asked about which biscuits I use when I am baking no bake slices, and depending on where you are in the world that will vary. Here in NZ you can use Vanilla or Super Wine, Arrowroot, Scotch Fingers or Krispies. In Australia they have Marie biscuits, and elsewhere they may be called Rich Tea biscuits. 

The original recipe, which is at the very bottom of this post, includes coffee essence. I do not have that on hand, so I have used a very strong coffee mix in its place.

I have also doubled the topping here, just to make it more of a topping than an icing. That does make it more sweet, so you can reduce the size of the slices if you wish – or not! 

This recipe can easily be made gluten free if you use gluten free biscuits in place of the ones I suggest. And if you do not like coconut, use a cup of crushed cornflakes in its place. 

If you are a fan of no bake slices please check out some of my favourites. 

No-Bake Peppermint Slice 

Caramilk No Bake Slice

Lemon & Ginger No Bake Slice

Chocolate No Bake Slice

Onto the recipe for this lovely No Bake Coffee & Walnut Fudge Slice, I hope you love this one, very versatile

Continue to Content

No-Bake Coffee Walnut Fudge Slice

Yield: 24

Prep Time: 40 minutes

Additional Time: 3 hours

Total Time: 40 minutes

Delicious classic Kiwi recipe for No Bake Coffee & Walnut Fudge Slice, an easy coffee infused biscuit base and a lovely thick soft topping.

Print

Ingredients

Base

• 115 grams Butter, cubed
• 190 grams Sweetened Condensed Milk, (1/2 tin)
• 1 Tablespoon Coffee Essence (or coffee & water, see first step of method)
• 250 grams Vanilla Biscuits (Superwine, Marie, Arrowroot, Scotch Fingers etc)
• 3/4 Cup Desiccated Coconut, 70 grams (or 1 Cup Cornflakes 40g)
• 1/2 Cup Walnuts, 50 grams, diced

Topping

• 100 grams Butter, melted
• 2 Tablespoons Coffee Essence (or coffee & water, see first step of method)
• 1 teaspoon Vanilla Essence
• 2 1/2 Cups Icing Sugar, 350 grams

Optional

• 1/3 Cup Chopped Walnuts, 35 grams, to finish, finely diced

Instructions

1. If not using coffee essence, use this instead; In a small ramekin, add 3 tablespoons of boiling water and 3 tablespoons of coffee granules, mix well and set aside to infuse.
2. Prepare a 23cm square tin, and line the base and sides with baking paper. Ensure at least two sides of the paper stick up above the edge to make removing it easier later.
3. In a large microwave proof bowl (or do this step on the stove top) add the first measure of butter and condensed milk and melt in short bursts in the microwave until the butter has completely melted.
4. Add to the melted ingredients 1 tablespoon of the coffee essence (or mixture) and stir well.
5. Crush the biscuits in a food processor and dice the first measure of walnuts
6. Pour the crushed biscuits and walnuts into the melted ingredients and stir well to combine.
7. Spoon this into the prepared tin and press evenly to the edges, then use the back of a small measuring cup to evenly and smoothly compact it.
8. Pop this in the fridge while you prepare the topping.
9. For the topping, in a small bowl, melt the butter in the microwave, in 20 second bursts until melted.
10. Add to the melted butter 2 tablespoons of coffee essence (or mixture) and vanilla essence, stir and set aside.
11. In a medium bowl sift in the icing sugar then pour in the melted butter & coffee mixture and stir well to combine with a strong wooden spoon or spatula. This should be the perfect thick consistency for spreading. If not, add a little dash of boiling water.
12. Pour the topping over the slightly cool base and spread with a hot damp knife or offset spatula. Spread until you have a smooth even layer to the edges.
13. If using walnuts to garnish, top the slice while warm with finely diced walnuts and lightly press them into the slice, or you can stir them it into the icing with the above steps.
14. Place this in the fridge to firm up - this takes only around 3 hours.
15. Then remove with the long sides of baking paper and place on a wooden bord for cutting. For clean cuts, dip a large sharp knife in hot water and dry off, between each cut. Slice in half, then quarters, then cut each segment into 4-6 pieces.
16. Store in an airtight container for 4-5 days, can be left at room temp or in the fridge.
17. Can be frozen, wrap well in plastic wrap then in an airtight container for up to 3 months.
18. Enjoy!

Notes

Cheats Coffee Essence for Slices - instead of Coffee Essence or Extract

Ratio of 1 Tablespoon of Boiling Water to 1 Tablespoon Coffee Granules. Increase this ratio for the quantity you need.

Alternatively try these methods

Alcohol Free Coffee Extract

Add a cup of strong coffee to a saucepan (at least 4 teaspoons coffee to 1 cup water) and 3/4 Cup of Sugar

Slowly heat to dissolve the sugar, then bring to a gentle boil for 5-7 minutes until it begins to thicken and reduce.

Cool completely then store in an airtight container in the fridge for a few weeks and use as needed.

DIY Coffee Extract with Vodka

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 92mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 2g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Please give me a star rating above.

Please leave a comment down below, rate this recipe or share a photo on Facebook!

I hope you love this one, it’s so good to keep these classic recipes alive. This below is the original recipe I received if you wish to make it from here.

My recipe journal from the 90’s and the original Coffee or Peppermint Slice recipes. Feel free to make this version

Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already, be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.

Happy Baking! 

Anna

Pin It! Pinterest