Easy no-bake Custard Cream biscuit slice with a buttery biscuit base, creamy white chocolate fudge layer & crunchy Custard Cream topping. The Perfect No-Bake treat!
Custard Cream Biscuit Slice
If you love easy traybakes that require no oven and minimal effort, then you’re going to love this Custard Cream Biscuit Slice. It’s a easy, creamy, no-bake dessert that combines the buttery crunch of Custard Cream biscuits with a smooth, melt-in-your-mouth white chocolate fudge layer.
This no bake Custard Cream traybake is the ultimate indulgent treat, buttery, sweet, and perfectly creamy. Whether you’re baking with kids, prepping for a party, or just craving something easy and delicious, this recipe is guaranteed to be loved by both kids and adults alike.
What Is A Custard Cream?
If you’re not from the UK, you might be wondering, what exactly is a Custard Cream?
Custard Creams are classic British sandwich biscuits made with two small squares of shortbread-style biscuits and a smooth vanilla custard “buttercream” filling in the middle. They’ve been around since the early 1900s, and they’re still delicious to this day!
These nostalgic biscuits are sweet, buttery, and have that perfect balance between crunch and creaminess. They’re a staple in every British biscuit tin, and now, they’ve found their way into this delicious no bake Custard Cream Biscuit Slice recipe!
The rich vanilla flavour from the Custard Creams blends beautifully with the creamy white chocolate fudge layer, making this dessert taste like a biscuit lover’s dream.
Why You’ll Love This Custard Cream Slice Recipe
- No Bake– No oven, no hassle! Perfect when you just want something quick and simple.
- Creamy White Chocolate Fudge Layer– Smooth, sweet, and creamy.
- Biscuit Lover’s Dream– A thick biscuit base made from Custard Creams topped with even more crushed biscuits.
- Crowd-Pleaser– Perfect for parties, bake sales, afternoon tea, or a sweet lunchbox treat. These custard cream slices will be loved by both kids and adults alike!
Ingredients
There are only 4 simple ingredients in this easy no bake dessert! It’s a super quick, fuss-free recipe that still delivers that creamy, nostalgic Custard Cream flavour we all know and love. Here’s everything you’ll need to make this no bake Custard Cream traybake:
- Custard Creams– The key ingredient! These classic British biscuits give this dessert its signature flavour. blending them with butter creates the soft, buttery biscuit base.
I usually use McVitie’s Custard Creams, but any supermarket brand will work perfectly. Stick to Custard Creams, swapping them for another biscuit (like Digestives or Bourbons) will change the flavour completely since the vanilla-custard filling is what makes this slice so delicious and nostalgic. - Butter– You can use either salted or unsalted butter, depending on your preference. The butter binds the crushed biscuits together and adds richness and flavour. I don’t recommend using margarine or baking spread, as they can make the base greasy instead of firm and buttery.
- Condensed Milk– Sweetened condensed milk is the secret ingredient that holds this whole dessert together! You’ll use one tin (397g) for both layers of this no bake slice. It gives the recipe its sweet, creamy texture and fudgy consistency.
- White Chocolate– The white chocolate pairs perfectly with the Custard Cream flavour and creates that thick, creamy, fudgy topping when mixed with condensed milk. You can use any brand of white chocolate, I often go for supermarket own-brand bars. Just melt it slowly to avoid burning or seizing.
Tips & Tricks for Perfect No Bake Custard Cream Slice
- Press the Base Firmly– Use the back of a spoon to really compact the biscuit base so it holds together well.
- For the perfect Custard Cream base, use a food processor or blender to crush your biscuits into superfine crumbs. Large chunks won’t bind as well with the butter and condensed milk, which can cause the base to crumble when you slice it.
- Since both the base and fudge layer use condensed milk, it’s super important to measure out the portions before you begin. Accidentally adding too much to the base can make it greasy or too soft. By pre-measuring, you’ll keep the layers balanced and achieve that perfect chewy, creamy texture.
- Melt Slowly– Melt your chocolate gently over low heat or in the microwave in short bursts to avoid burning.
- Once your white chocolate fudge topping comes out the microwave, work quickly! The mixture starts to set almost immediately. Pour it over the biscuit base straight away and smooth it out with an offset spatula before it begins to thicken. This ensures you get a smooth, glossy top layer that looks bakery-perfect.
- Allow your no bake Custard Cream slice to chill in the fridge for at least 2–3 hours, or overnight if possible. This gives the fudge topping time to firm up and makes slicing clean and easy, no mess, no cracks!
- Decorate Creatively– Add sprinkles, edible glitter, or drizzle with melted chocolate for an extra fancy finish.
Frequently Asked Questions
Can I use another type of biscuit?
Yes! Try digestives, Biscoff, or even shortbread if you prefer. For example, use a jammie dodger biscuit base (follow the instructions the same) add the white chocolate fudge layer and add on some jammie dodgers!
Do I need to use condensed milk?
Yes, it gives the fudge layer its creamy texture and helps it set properly. Don’t use Evaporated milk for this recipe.
Why didn’t my fudge set?
It may not have chilled long enough or the ratio of chocolate to condensed milk was off. Be sure to measure accurately and chill thoroughly.
How long does Custard Cream traybake last?
This traybake will taste best if eaten within 5 days. Keep the slices in an airtight container in the fridge, or in a cool, dry place.
Can I freeze it?
Yes, this freezes very well and will keep in the freezer for up to 3 months. To freeze, place the slices in airtight containers, separating each layer with baking paper to prevent sticking. Alternatively, you can freeze the slices on a baking tray until solid, then transfer them to freezer bags. When you’re ready to enjoy them, thaw at room temperature on a wire rack or plate until completely defrosted. Do not refreeze once thawed.
Recommended Equipment
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
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This Easy No-Bake Custard Cream Biscuit Slice is everything you want in a sweet treat, creamy, buttery, crunchy, and nostalgic. It takes the classic British Custard Cream and transforms it into a rich, indulgent slice that’s as simple to make as it is satisfying to eat.
Because it’s no-bake, it’s perfect for beginners or busy days when you want a homemade dessert without the fuss. Whether you serve it with a cup of tea, share it at a party, or keep a stash in the freezer for a quick pick-me-up, this slice is sure to become a family favourite.
Go on, grab those biscuits, melt that chocolate, and make this creamy, dreamy Custard Cream slice today!
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Custard Cream Biscuit Slice
Ingredients
Base Layer-
- 300g Custard Creams (Plus 9 whole custard creams for the topping).
- 90g Unsalted Butter
- 90g Condensed Milk
Second Layer-
- 300g Condensed Milk
- 300g White Chocolate
Instructions
- Line an 8×8-inch (20cm) square tin with baking paper and set aside.
- Place the Custard Cream biscuits in a food processor or high-powered blender and blitz until fine crumbs form. Transfer the crumbs to a large mixing bowl, then add the melted butter and 90g of the condensed milk (keep the rest for later).
- Stir until the mixture resembles a wet dough. Press it firmly and evenly into the base of your prepared tin. Set this aside for now.
- Break the white chocolate into small pieces and place them in a heatproof bowl with 300g of condensed milk (The rest of the tin we used earlier). Melt together in the microwave, heating in 15–30 second bursts and stirring between each until smooth and glossy.
- Working quickly, pour the melted chocolate mixture over the biscuit base and spread it out evenly with a spoon or palette knife.
- Arrange 9 custard creams on top, either whole or lightly crushed for texture.
- Refrigerate for at least 3 hours, or until the topping is firm to the touch. Once set, lift out of the tin, cut into slices, and enjoy your creamy, crunchy no-bake treat!