Craving something sweet? Chocolate salami is a simple, no-bake treat made with cookies and chocolate. It's the perfect dessert to make ahead and enjoy anytime.
Chocolate salami is a delicious no-bake dessert that's as fun to make as it is to eat! It's just what it sounds like - a chocolate dessert that looks like salami. Combining crunchy cookies and a rich chocolate mixture, it looks just like salami—but don't worry, it’s a sweet treat, not something savory! And the best part? It's super easy to prepare with no baking required.
This unique dessert is a classic in many Slavic homes, where it’s enjoyed alongside a nice cup of tea and made for most holidays. Drinking tea is almost like a daily ritual, and chocolate salami is the perfect snack to munch on while you sip.
This recipe is perfect for little ones, too! Crushing the cookies is the most fun part and makes for a great job for small helpers. Who wouldn’t want to whack the cookies in the bag? Kids love it! Plus, since the recipe doesn’t take long to make (and we all know children’s attention spans can be short), it’s a great choice for involving them in the kitchen. They’ll get a kick out of making a dessert that looks like salami and is wrapped up like a giant candy bar.
Want an added bonus? You can make a batch ahead of time, pop it in the freezer, and whenever you have a craving for something sweet, you’ll have your own secret stash waiting for you. It’s also a great go-to treat for spontaneous parties or get-togethers. That is why it's always on my list to make for my holiday baking - it's the easiest recipe, very convenient and always a hit with everyone.
Ingredients for Chocolate Salami
(Scroll to the bottom of the page for the printable recipe with all the measurements.)
Here’s what you’ll need to make this delicious, no-bake chocolate salami:
- Cookies
Vanilla wafers or tea biscuits are your best bet for this recipe. Essentially, you need cookies that are dry and not filled, so they can hold up well in the chocolate mixture. My personal favorites are Russian/Ukrainian tea cookies like Korovka (if you can find them) or classic American vanilla wafers. These give the perfect crunch and texture to the dessert. - Melted Butter (you can use salted or unsalted butter)
This is the base of the chocolate mixture and what helps bind the cookies together. The butter also adds richness, making the chocolate salami feel indulgent and smooth. - Cocoa Powder
Make sure to use unsweetened cocoa powder, not a hot cocoa mix. Unsweetened cocoa powder gives the dessert a deep, rich chocolate flavor without the extra sweetness. - Sweetened Condensed Milk
This is what brings the whole dessert together. Sweetened condensed milk is thick, creamy, and sweet, and it creates the perfect texture and flavor for your chocolate salami. It’s the secret ingredient that gives this treat its smooth, melt-in-your-mouth quality.
How To Make Chocolate Salami
- Crush the Cookies
- You can crush them with your hands, or give them a rough chop with a knife, with a mix of larger chunks and smaller pieces.
- For a less messier option, grab a rolling pin and crush them right in the cookie bag. No mess, no fuss!
- Tip: Most boxes of vanilla wafers are around 11 oz, and for this recipe, you’ll need about 1 and ½ packages.
- Prepare the Chocolate Mixture
- In a large bowl, mix the melted butter, unsweetened cocoa powder, and sweetened condensed milk together, until the mixture is cohesive and smooth.
- Combine the Cookies and Chocolate Mixture
- Combine everything in a large bowl.
- You should end up with a thick, slightly sticky mixture that will hold its shape. Don't worry if it's a bit loose - it will firm up when it chills in the refrigerator.
- Shape the Chocolate Salami
- Scoop portions of the mixture onto parchment paper or aluminum foil and shape them into logs. Don’t worry about making them perfect.
- You can decide how thick or thin you want your logs, as this will determine the thickness of your slices. If you prefer larger pieces, make thicker logs. You should have 4-5 logs, depending on the size that you prefer.
- Once shaped, tightly wrap the logs in the parchment or foil to smooth them out.
- Chill the wrapped logs in the refrigerator or freezer to firm them up. For quicker results, freeze for 1-2 hours, or refrigerate for a few hours (or overnight) if you have more time.
- Chill Your Chocolate Salami
- Chill the wrapped logs in the refrigerator or freezer to firm them up. For quicker results, freeze for 1-2 hours, or refrigerate for a few hours (or overnight) if you have more time.
Serving the Chocolate Salami
When you're ready to serve, take the chocolate salami out and sift a little powdered sugar over the top for a finishing touch.
Tip: The salami slices much easier when it’s cold, so make sure it's chilled before cutting. Slice it into rounds and enjoy! The sweet crunch of the cookies and the rich chocolate will melt in your mouth with every bite.
Storing and Freezing the Chocolate Salami
You can store the chocolate salami in the fridge for up to a week or freeze them for up to 6 months. Just pop them in a ziplock bag or airtight container if you’re storing them in the freezer.
I love keeping a stash in my freezer—it's the perfect way to have a sweet treat ready whenever the craving strikes. Plus, this recipe is a lifesaver during the busy holiday season when I'm making a ton of different treats. You can prepare it well in advance, and then when you need something quick and delicious, all you have to do is slice and serve!
Helpful Tips and Frequently Asked Questions
Yes! While vanilla wafers are the most popular choice, you can also use tea biscuits or any other dry, crunchy cookies. Just make sure they don’t have filling, as it could affect the texture.
When wrapping the logs in parchment paper or foil, make sure they’re tightly sealed to avoid any air exposure. This helps maintain the shape and keeps the salami fresh.
Absolutely! Chocolate salami stores beautifully in the fridge for up to a week. You can also freeze it for up to 6 months. Just wrap the logs tightly, and they’ll be ready to enjoy whenever you like.
No, the fridge works just fine! Chilling in the fridge for a few hours will firm up the salami, but if you want to speed up the process, the freezer is a great option or if you want to store it longer.
Yes! Feel free to add nuts, dried fruit, or even a little splash of vanilla extract or other extracts, like almond of mint for extra flavor. You can also add small marshmallows. Just make sure the mixture still holds together when you form the logs.
More Easy Desserts
- No Bake Graham Cracker Cake
- Brown Butter Chocolate Chip Cookie Bars
- Shortbread Cookies with Jam (Split Second Cookies)
- Soft Cut Out Sugar Cookies
Chocolate Salami
Craving something sweet? Chocolate salami is a simple, no-bake treat made with cookies and chocolate. It's the perfect dessert to make ahead and enjoy anytime.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 salamis 1x
- Category: Dessert
Ingredients
- 1 lb vanilla wafers or tea biscuits
- 2 sticks (8 oz total or 1 cup) of butter, melted
- 3 Tablespoons unsweetened cocoa powder
- 1 (14 oz) can sweetened condensed milk
- ¼ teaspoon salt
Instructions
- Prepare the Cookies:
Crush or roughly chop the cookies into a mix of coarse pieces and smaller bits. You can use your hands, roughly chop with a knife, or crush them in the bag using a rolling pin or mallet. - Make the Chocolate Mixture:
In a large bowl, combine the melted butter, cocoa powder, sweetened condensed milk, and a pinch of salt. Mix until smooth. - Add the Cookies:
Add the crushed cookies to the chocolate mixture and stir to combine evenly. - Shape the Salami:
Scoop portions of the mixture onto parchment paper or aluminum foil. Shape into logs and tightly wrap them in the paper or foil. You should end up with 4-5 logs. - Chill:
Place the wrapped logs in the refrigerator or freezer to chill until firm (1-2 hours in the freezer, or a few hours in the fridge). - Serve:
When ready to serve, sift powdered sugar over the chocolate salami and slice into pieces.
Notes
- Cookie Type: Use dry, crunchy cookies like vanilla wafers or tea biscuits. Avoid cookies with fillings, as they won’t work as well in this recipe.
- Crushing the Cookies: Aim for a mix of coarse and smaller cookie pieces. Don't crush them too finely, as the texture adds to the charm of the salami!
- Chilling Time: For the best results, chill the chocolate salami for at least a couple of hours. Freezing it for 1-2 hours speeds up the process and makes slicing easier. The colder the log, the cleaner the slices.
- Shape and Size: You can shape the logs as thick or thin as you like, but remember, the size of the logs will determine how thick your slices will be.
- Storage: Chocolate salami can be stored in the fridge for up to 1 week or in the freezer for up to 6 months. Just make sure the logs are tightly wrapped to maintain freshness.
- Slicing Tip: It’s easiest to slice the chocolate salami when it’s cold. A sharp knife will help you get nice, clean slices.
Hi Olga,
Since I really want to try these, can I bake my own cookies and use it in this recipe? If so, which one will you recommend?
Hi Emma,
I have not used homemade cookies for Chocolate Salami. I would use cookies that are very crisp and dry, not soft and chewy. Homemade vanilla wafers or shortbread cookies would work.
I made the second version of this and it was great and so easy. I want to post about it on Facebook but I keep eating all the frozen salamis before I can get to my camera. So tasty.
Also happy to hear that, Polina.
It is definitely addicting and such a nice treat to enjoy:).
Thank you for taking the time to write.
I don’t remember chocolate salami tasting this good!! The easiest dessert to make and super quick as well! I added walnuts.. I feel like if you love nuts in your desserts, it’s a must.
Awesome recipe Olga! Thank you!
I'm happy to hear that you enjoyed the Chocolate Salami, Lilly:).
Hi Olga how long can this stay in the fridge?
Up to a week in the refrigerator or freeze them up to 6 months in advance in a freezer ziplock bag or an airtight container.
Olga thank you so much for posting this recipe! I'm so excited to make it. I have a question though. If I were to make double the portion size of version two, should I be cooking that mixture with the egg for longer than 10-15 min? And is there anything else that should be done differently?
You may need to cook it for a few extra minutes, Zory. Look at the consistency of the chocolate mixture. The important thing is for it to thicken. I don't think you would need to cook it for too much longer, but it depends on the bowl that you use, your stove, etc.
Ok... so I tried it and served it this weekend to my Russian & German friends. They said it was my twist and delicious!
I must say that the graham crackers are more salty then vanilla wafers so I would reduce the salt in the recipe. But wow, it looked and tasted amazing!
That's great! So glad it worked out. Thanks for sharing, Katherine.
Ahhh I thought I had vanilla wafers but I'm out!
Can I use graham wafer crackers instead?
You could try it, Katherine. The graham crackers may be softer and fall apart, but since I have never tried it, I can't say for sure.
Hi, Olga! I see you have 2 different versions...I want to make some for Easter for the guest, which one should I choose?
They are both great, Valentina. The first one is much easier to make; I prefer the second one though.
Amazing - this "salami" is also a staple here in Portugal - the favourite cake of my son. the recipe is a little different but the outcome is exactly the same!!!! Funny hey?
How many calories do you think this has?
I don't know, Julia. I don't count calories. There are many calorie generators online, where you can insert the ingredients amounts and it will count it for you. If you google it, I'm sure you would get many options.
Great recipe, I always used first version and only 1 stick of butter and 2 tbsp cocoa and I take Animal Crackers original and most of the time I add walnuts ...never tried with vanilla wafers or tea biscuits
Hi, I've been looking for this recipe, I've tried many of your recipes, and evening it's just the way I remember them to taste like . Amazing,. I made the first version, and it was absolutely delicious. My end result was very soft for some reason, even after 3 hours in the fridge, is it supposed to be very soft.?
I'm so glad to hear that, Galina.
It does have a softer texture, but it should still be easy to cut. I actually keep it in the freezer, because it lasts much longer that way, since it's only the two of us.
I'd like to make this for my husband to bring on a cycling trip. how well does it hold up outside of refrigeration. do you think one would be more firm than the other?
Response to how it holds up: If the weather is going to be too hot it will soften. When I made it the kids left it on the counter and it was soft. I only used the recipe with the sugar, so my comments refer to that recipe. I prefer to keep it refrigerated. I like when the chocolate salami is cold, because is slices easier.
Thanks so much for the recipe! I already made version 2 twice, and every time I bite into a piece, I am teleported back to my childhood in Slavyanks.