When all you want is a little taste of something sweet, nothing too rich, nothing too heavy, this Deconstructed Rum Ball Slice recipe is perfect. Enjoy it with a cup of tea or coffee at the end of a meal or for afternoon tea.

Deconstructed Rum Ball Slice Recipe



  • 250g Marie or Granita biscuits
  • 100g butter
  • 300g sweetened condensed milk
  • 3 tbsp desiccated coconut
  • 2 tbsp rum
  • 250g dark chocolate
  • 2 tbsp vegetable oil or coconut oil
  • Shaved coconut, to garnish


Grease and line a 20cm x 30cm tin with baking paper.

2. Place the biscuits in a food processor and blitz until fine. Set aside.

3. Melt the butter in a saucepan then stir in the condensed milk.

4. In a bowl, combine the butter mixture with the biscuit crumbs, desiccated coconut and rum.

5. Transfer the biscuit mixture to the tin, spreading evenly until it coats the bottom and reaches the corners. Press down firmly until level. Place in the fridge for 1 hour or leave overnight.

6. Slowly melt chocolate and oil in a heat proof bowl over a pot of boiling water.

7. Pour the melted chocolate over the biscuit mixture and sprinkle with shaved coconut. Refrigerate for at least 1 hour.

Note: If making a non-alcoholic version, simply omit all rum from the recipe.

Recipe by Kitchen Warehouse

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Recipe Name
Deconstructed Rum Ball Slice
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