This no-bake Bailey's Chocolate slice is for fans of Baileys Irish Cream (and really, who isn't?). Slices are versatile, never fail and use ingredients you would normally have at home-perfect for lockdown baking. And this Bailey's Chocolate slice is no different! With a biscuit base with a touch of Baileys and a Baileys fondant filling and chocolate top this slice is perfect for morning tea, afternoon tea or dessert or just when you need a pick me up. Plus it's perfect for Father's Day too!
The base of this Bailey's slice is super simple, it's blended up biscuits or cookies, cocoa, butter, condensed milk and coconut and a touch of Baileys for flavour. The filling is simplicity itself, just a mixture of icing sugar and Baileys while the topping is dark chocolate and coconut oil (to help it cut easier). I made this recipe for Baileys who commissioned me to develop and photograph a recipe using their Irish Cream.
Tips for making this no-bake Bailey's chocolate slice
1 - You need a food processor or blender for the base and the filling to get the right consistency.
2 - Do not use icing sugar mixture, use pure icing sugar as icing sugar mixture never sets quite as firmly.
3 - The food processor cuts out the onerous sifting icing sugar step which I loathe. Pure icing sugar is so much more laborious to sift than flour as it easily gets lumps in it.
4 - To cut the slice cleanly and neatly make sure to add coconut oil to the topping (plain chocolate tends to splinter easily). 5 minutes after pouring the chocolate topping and before the chocolate sets completely score lines deeply down the chocolate with a sharp knife. Then once set, take the slice out of the fridge and place on counter for 10 minutes. Cut the slice with a hot knife using the score lines as a guide. To heat your knife fill a tall glass or jug with hot water and grab some paper towels and keep dipping the knife in the glass of water and wiping it dry with the paper towels.
I am always surprised at how quickly slices come together. It's almost like magic and I find myself delightfully surprised. Sometimes you are stunned or surprised for other reasons. I've written about a former friend Mish. She is married to a friend of Mr NQN's and while we liked him she was another matter. She had an acid tongue and would always find a way to make a nasty remark, usually aimed at me. A lot of it was probably related to feelings of competition or maybe she was just a plain ol' bitch which is probably the quickest way to get to A to Z.
We were at a café eating out and would always share food so I said, "Should I cut this up into four?".
"Well you're fat enough and ugly enough," Mish replied in her high pitched little girl voice. Her innocent sounding voice would always deliver barbs in a most incongruous way-like when people deliver bad news while smiling.
Everyone fell silent, my mouth fell open and I looked at her completely confused and stunned.
"Excuse me?" was all I could muster.
"Well Lorraine I think you'll find this is a very common Australian saying," she said defensively, her "joke" having not landed in the way she had intended.
I had never heard of it nor had Mr NQN so I looked it up when I got home and couldn't find much about it. A friend told me that it was a really rough Australian saying usually reserved for guys to talk to each other in a joking way. It made sense, Mish was terribly rough (although she tried to cover it by adopting an English accent at times, so odd). Although I don't recommend using it on others in conversation, especially if you're no oil painting yourself!
So tell me Dear Reader, have you ever heard of that saying? Has anyone ever said that to you? Are you ever surprised when a dish works out as if by magic? Are you a fan of Baileys?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Baileys Chocolate No Bake Slice
Rated 5.0 out of 5 by 2 readers
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 0 minutes
- 300g/10.6ozs. plain cookies
- 3 tablespoons cocoa powder
- 35g/1.2ozs. desiccated coconut
- 150g/5ozs. melted butter
- 100g/3.5ozs. sweetened condensed milk
- 50ml/1.7flozs Baileys
- Pinch of salt
- 500g/1.1lbs icing or powdered sugar
- 3-5 tablespoons Baileys Irish Cream
- For topping:
- 175g/6ozs. dark chocolate
- 30g/1oz. coconut oil
Step 1 - Line a 20x20cm square tin with parchment on the base and sides. Process the cookies, cocoa and coconut in a food processor until it becomes like fine breadcrumbs. Add the butter, condensed milk, Baileys and salt and process to combine. Press into the tin and smooth over with an angled spatula. Place in the freezer to firm up while you do the filling.
Step 2 - Sift the icing sugar (I put it in a food processor) until there are no lumps. Add the Baileys (try adding 3 tablespoons and then add the additional ones if necessary. Spread over the base and allow to set completely.
Step 3 - Melt the chocolate and coconut oil and mix until smooth. Spread over the filling and allow to set. After the chocolate is starting to set, you can use a knife to mark cutting the slice to make it easier to cut. To cut up use a hot knife-I usually have a large glass of hot water and some paper towels and then slice up.