This easy, no-bake chocolate Malteser slice is chewy and fudgy with crunchy Maltesers throughout. It’s topped with milk chocolate and even more Maltesers. It’s the perfect, easy slice recipe for anyone who loves chocolate.
Since moving to Australia, I’ve realized that Maltesers are an Aussie favorite. The crunchy malt centers and milk chocolate are irresistible. I typically eat the entire bag immediately after getting home from the grocery store, but if you can wait 10 minutes – then I highly recommend using that time to make this easy Malteser slice recipe.
The Perfect Malteser Slice
The bars are fudgy with a sweet milk chocolate flavor and a hint of malt – just like you’d expect. They’re filled with Rice Bubbles (AKA Rice Krispies for everyone in North America), crushed biscuits, and chopped Maltesers for a texture that’s chewy and soft, but still filled with a little crunch. The chocolate on top helps to hold the bars together. Plus, I don’t think you can have a slice recipe with only 1 layer.
For the base layer, you’ll stir together the cereal, crushed cookies and chopped Maltesers in a large bowl. For the crushed biscuits, I like to use something that isn’t too sweet – such as digestives, Marie biscuits, or Scotch Finger biscuits. Even crushed Walkers biscuits or Arrowroots would work.
Then you’ll melt together chopped chocolate, sweetened condensed milk, and butter in a double boiler. You’re essentially making chocolate fudge that’s extra creamy. You could do this in the microwave, but if so, just be very careful. Always use medium power (not high power) and melt in short 45-second bursts, stirring between each interval.
Note: It’s important to melt chocolate very slowly over low heat to ensure the chocolate melts. If you ty to melt chocolate on high heat, it can end up baking and get grainy instead of smooth.
Then you’ll pour the chocolate mixture over the cereal, cookies and Maltesers and give it a stir. The mixture gets pressed it into the bottom of the prepared pan, and pop it in the fridge to firm up.
For the chocolate on top, I like to use milk chocolate, but feel free to use your favorite. The topping is simply melted chocolate with a tiny bit of butter which makes the chocolate on top extra glossy and easier to slice. Pour the melted chocolate over the top of the firm base layer, then spread it smooth. Is there anything more beautiful than melted chocolate?
When the chocolate on top is about 80% set, I like to score the top with a thin knife where I plan to cut the bars. This makes slicing way easier so that the chocolate topping doesn’t crack. This is also when I lightly press a few extra Maltesers on top of each slice.
Note: You’ll need one 140 gram bag of Maltesers for the base layer, plus a few extras for decorating on top. If you don’t plan on adding Maltesers on top of each piece, you’ll only need to buy 1 bag.
Delicious, chocolatey, malty – this easy Malteser slice is the perfect lunchbox treat or late-night snack. Children love them – but that definitely shouldn’t stop you from making them if your household is adults-only 😉
If you love slice recipes, then be sure to try:
- Hedgehog Slice – it’s no-bake too
- Chocolate Slice
- Mars Bar Slice
- Nanaimo Bars – this is a classic, Canadian favorite
- Millionaire’s Peanut Butter Shortbread
- 20x20 cm (8x8 inch) pan*
- 1 cup Rice Bubble cereal AKA Rice Krispies
- 1 bag (140g) Maltesers* chopped
- 2 cups crushed biscuits such as digestives, Maries, or shortbread
- 200 grams dark chocolate* chopped
- 1 can (395g) sweetened-condensed milk
- 55 grams unsalted butter
- 200 grams milk chocolate chopped
- 1 tablespoon unsalted butter
- extra Maltesers*
- Line a 20x20 cm (8x8 inch) pan with parchment paper, leaving an overhang around the edges.
- Add the cereal, chopped Maltesers and crushed biscuits to a large bowl. Give it a few stirs so that they're evenly mixed.
- Add about 1-2 cm of water to a medium saucepan over low heat and place a glass bowl overtop. Ensure that the bottom of the bowl isn't touching the water.
- Add the chopped dark chocolate, sweetened condensed milk and butter chopped into pieces into the glass bowl. Melt the mixture together over low heat with the water underneath just simmering.
- Remove the bowl from the heat and stir until smooth.
- Pour the chocolate over the cereal mixture and stir until it's evenly coated.
- Press the mixture into the bottom of the prepared pan and place in the fridge for about 30 minutes.
- Add the chopped chocolate and butter to a double boiler over low heat and melt until smooth. Or add to a heatproof bowl and microwave on medium power (not high power - which is standard/default on some models) for 45-second intervals, stirring between each.
- Once smooth, pour the melted chocolate over top of the base layer, and smooth the top.
- Place the bars back in the fridge to harden. When the chocolate is about 70-80% hardened (it will still look slightly glossy on top), score the top of the bars with a thin, sharp knife where you plan to cut them. Place an extra Malteser on top of each bar.
- When ready to slice, lift the slice out of the pan using the overhang of the parchment paper. Place on a cutting board and slice using a sharp knife using the tracing marks that you scored earlier.
- A 20x20 cm (8x8 inch) pan or a 23x23 cm (9x9 inch) work best. A 20x28 cm pan will work, however, the slice will be much thinner.
- You will need one 140g bag of Maltesers for the base layer, plus extra for decorating the top of each bar. Feel free to just buy 1 bag if you don't plan on adding Maltesers on top.
- For the dark chocolate in the base layer, I typically use 50% dark chocolate. Anywhere between 45-70% works, but I wouldn't use anything stronger.
- Store bars in an airtight container in the fridge for up to 5 days.
- Nutrition information is an estimate only and based on 1 slice, assuming the pan is sliced into 12 equal pieces.