Maltesers Slice (No Bake)

Introducing the perfect Maltesers slice! Filled to the brim with crushed biscuits, Maltesers and sweetened condensed milk, it is topped with a layer of thick milk chocolate and topped with even more Maltesers for the ultimate indulgence. This chewy no-bake slice comes together in minutes and will satisfy any sweet tooth!

Why you’ll love this recipe

• No bake – like these chocolate peppermint and lemon coconut no-bake slices, there is no need to turn on your oven. The fridge does all the work!
• Quick and easy – 10 minutes of prep time and a handful of easy ingredients is all you need. Just mix the ingredients together, refrigerate and serve.
• Perfect for any occasion – they’re perfect for bake sales, parties, gifting, a sweet afternoon treat or spoiling your co-workers.
• Family fun – this recipe is so simple, kids can make it too!
• So delicious – chocolate + malt = crispy, chewy, fudgy and utterly delicious.

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Maltesers – are delicious chocolate-coated balls of malted milk that can be found in Australia, New Zealand, Europe and Canada. The malted milk centre has a crunchy, honeycomb-like texture that dissolves in your mouth. They can be found online and in supermarkets in the chocolate aisle. If you can’t find them in your country, Whoppers, Mighty Malts or any type of chocolate coated malt balls can be used instead.

• Plain, sweet biscuits – I use a mixture of Arnott’s Choc Ripple biscuits and Malt-o-Milks for extra chocolate-malt flavour. You could substitute these for another plain, sweet tea biscuit like Graham Crackers, Marie biscuits or malt biscuits.

• Milo – an Australian chocolate-malt flavoured drink powder, Milo is typically consumed by mixing with milk or hot water. In this recipe, it is used to add extra malt flavour to the slice. It can be found in Australia, New Zealand and Asia. In the UK or US, Ovaltine powder or another chocolate-malt flavoured powder can be used instead, but adjust the quantities to taste.

• Butter – melted butter is used to bind and add richness to the slice. I recommend using real, salted butter rather than margarine or butter substitutes, for best results.

• Sweetened condensed milk – to sweeten and bind the slice. Be sure to use sweetened condensed milk found in cans in the baking aisle of the supermarket.

• Chocolate – to top the slice. I use milk chocolate, but milk, dark, white chocolate or even caramel chocolate can be used, depending on preference. Choose a good quality eating chocolate that you know and love, for best results.

• Vegetable oil – is mixed with the chocolate to make the chocolate top layer easier to slice (and prevent cracks). Coconut oil can also be used, or the oil can be left out entirely, if preferred.

Step by step guide

Like other tray bakes, this slice is made by combining the dry base ingredients like crushed biscuits with “wet” binding ingredients like melted butter and sweetened condensed milk. The mixture is then pressed into a tin, topped with a layer of melted chocolate and placed in the refrigerator to set before cutting into slices. I like to decorate my slice with additional crushed Maltesers, but you can also keep it plain.

Step 1 – Mix the dry ingredients;

Use a rolling pin to break the Malt ‘o’ Milk biscuits into small chunks.

Place the Choc Ripple biscuits in a food processor and pulse until crushed, but with some chunks remaining.

Reserve one cup of whole Maltesers for later and crush the rest into very small pieces.

Add the biscuits, Milo and crushed Maltesers into a large mixing bowl and stir to combine.

Step 2 – Make the base;

Add the melted butter and sweetened condensed milk and stir to combine.

Step 3 – Add to tin;

The slice mixture is then pressed very firmly into a 20 x 20 cm (8 x 8 inch) slice tin, using the back of a metal spoon. Start with half of the mixture, before layering the remaining whole Maltesers. Then cover with the remaining slice mixture. Adding whole Maltesers to the middle of the slice adds texture and gives a pretty visual effect when sliced.

Step 5 – Top with chocolate; 

Top the slice with the melted chocolate, that has been mixed with oil. Sprinkle extra crushed Maltesers over the top to decorate, if desired. Cover and refrigerate until the slice sets and becomes solid (3 hours or overnight is best). Then, slice and serve!

Full ingredient list and amounts are found in the recipe card below.

Expert tips

• Be sure to line the tin with baking paper before adding the slice mixture. Leave the edges overhanging to help remove the slice from the tin when it has set.
• Storage: this slice can be kept in an airtight container the fridge and is best eaten within 5 days, or frozen for 2 months. If freezing, the Maltesers on the top of the slice may lose their crunchy texture, so leave them off if you intend to freeze the slice for later.
• To cut the slice, use a large, sharp knife that has been run carefully under hot or boiling water (and dried). This will help you to glide through the top chocolate layer, without breaking it.
• Don’t skip the setting time! The slice needs at least 3 hours in the fridge to set. Otherwise, it will be too soft to slice.
• You will need one large bag (280g) of Maltesers to make the slice, plus extra if you want to decorate the top (or to eat as you go!).
• Since there are minimal ingredients in this recipe, good quality ingredients are best! Choose a good quality milk chocolate, as it will affect the final flavour. I love to use Cadbury chocolate for no-bake slice recipes.
• Melt the chocolate gently in the microwave or in a heatproof bowl over a pan of gently simmering water. If the chocolate is overheated, it will seize.

FAQs

More no bake recipes you will love

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Update notes: This recipe was originally published in July 2021, but was re-published with new information and photos in October 2022.