White Chocolate Rum Ball Slice

Rum ball slice with white chocolate topping cut into squares.

White Chocolate Rum Ball Slice with biscuits, cocoa, coconut, orange zest, and rum. Topped with white chocolate, it's an easy no-bake holiday treat!

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 5

Chill Time 6

Total Time 6 25

Servings squares

Calories 258kcal

Author Samantha Pickthall

Ingredients

Base

250 g (8.9 oz.) Marie biscuits, or Arrowroot or Plain Digestive biscuits
1/4 cup natural unsweetened cocoa powder
1 cup unsweetened desiccated coconut
2 tsp orange zest
395 g (1 tin) full-fat sweetened condensed milk
2 Tbsp dark rum

White Chocolate Topping

200 g white chocolate block/bar, broken into squares
1/2 tsp coconut oil, or vegetable oil

US Customary - Metric

Instructions

Base

Line Baking Pan: Line an 8-inch x 8-inch (20cm x 20cm) square baking pan with parchment paper and set aside.
Crush Biscuits: In a high-speed food processor, crush biscuits into crumbs, leaving some larger chunks for added texture.
Mix Dry Ingredients: Transfer the crushed biscuits into a large mixing bowl. Add cocoa powder and desiccated coconut. Mix with a wooden spoon until well combined.
Combine Wet Ingredients: Pour in the condensed milk and rum. Mix thoroughly until well combined. Tip: Use your hands for easier mixing!
Press into Tin: Press the mixture firmly into the lined baking pan, ensuring an even, flat surface. Set it aside.

White Chocolate Topping

Prepare the Topping: In a double boiler over simmering water, melt the white chocolate and coconut oil together, stirring occasionally until completely melted and smooth.
Spread Chocolate: Pour the melted white chocolate over the base, spreading it evenly with a spatula.
Chill and Set: Refrigerate the slice for 3-4 hours or until the base is solid and the chocolate has fully set.
Cut and Serve: Before cutting, allow the slice to sit at room temperature for 5-10 minutes, making it easier to slice through the chocolate without cracking. Enjoy!

Notes

Storage: Store the slice in an airtight container in the refrigerator for up to 1 week.

Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.

Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.

Nutrition