Malteser Slice is the treat I make when I need something in the fridge in ten minutes flat and zero excuses.
It's one of my top 5 most-made slices of all time, right up there with my Chocolate Caramel Slice and Mars Bar Slice, and it's the one my kids ask for by name.
A Quick Look At The Recipe
✅ Recipe Name: Malteser Slice
🕒 Ready In: 10 minutes prep + 2 hours chilling
👪 Serves: 16 pieces
🍚 Calories: 395kcal per piece
🥣 Main Ingredients: butter, condensed milk, plain sweet biscuits, rice bubbles, Maltesers, white chocolate
📖 Dietary Info: nut-free, no oven needed, freezer-friendly
⭐ Why You'll Love It: ten minutes of actual effort and Maltesers in literally every single bite.
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I have made these many times in the past using the manual version. I acquired a Thermocook Pro M and used the Thermomix guidelines, it came out perfect and as nice as always. We now live permanently in a small motorhome doing the lap around Australia, and I always share my slices with fellow campers as it's too much for my husband and I.
- Elsona Muller
If you're as obsessed with Maltesers as Elsona (and me), don't stop here. My Chocolate Crackle Malteser Slice, Crunchie & Malteser Cheesecake and Baileys Malteser Cheesecake are all worth a look too.
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Why You're Going To Love This Recipe
- No oven, no fuss. Just melt, mix, press and chill.
- It's basically a lolly bag turned into a slice, and nobody's ever complained about that.
- Ready to eat in under 2 hours, or closer to 90 minutes if you cheat and use the freezer like I usually do.
- Is there a more school-fete-friendly recipe than one that makes 16 pieces and survives being carried in a tin on your lap on the bus? I genuinely haven't found one.
Slice Ingredients
You only need a handful of things for this one, and most of them are probably already sitting in your pantry.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Plain sweet biscuits - any plain sweet biscuit works here. I use Arnott's Marie biscuits, but digestives, graham crackers or even Nice biscuits will do the same job.
- Maltesers - you'll need a full 280g bag, half chopped through the base and half pressed on top. Can't get Maltesers where you are? Whoppers are the closest swap.
- Coconut oil is optional, but it's the trick that stops the white chocolate top shattering when you slice through it. Vegetable oil or melted copha do the same job if that's what you've got.
Variations
- More malt flavour: swap the Marie biscuits for malted milk biscuits, since that's basically what a Malteser is made of anyway.
- Find white chocolate too sweet? Use milk or dark chocolate for the topping instead, it's just as good and a bit less full-on.
- Stir a tablespoon of golden syrup through the base for extra stickiness and a deeper malty taste.
- Making it for a school fete or a crowd? Double the whole recipe and use a lamington tray instead of a standard slice tin, then cut it into smaller squares to stretch it further. My Malteser Rocky Road is another good one to add to the plate.
How To Make Malteser Slice
Four easy steps, and less than 10 minutes of actual hands-on work.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Melt the butter, condensed milk and cocoa. Place them in a microwave-safe bowl and heat on 50% power in bursts until melted, whisking each time until smooth.
- Step 2: Stir through the crunchy stuff. Add the crushed biscuits, rice bubbles and half the Maltesers (roughly chopped) and mix well until everything is coated in the chocolate mixture.
- Step 3: Press into the tray. Tip the mixture into a greased and lined slice tin and press down firmly and evenly using the back of a spoon.
- Step 4: Add the topping. Pour over the melted white chocolate, press the remaining Maltesers into the top, then refrigerate until completely set.
Recipe Tips
- Let the mixture cool slightly before you add the biscuits and Maltesers. Too hot, and you'll melt the chocolate shell right off the Maltesers before they even hit the tray.
- Crush your biscuits in a food processor for speed, or bash them in a sealed bag with a rolling pin if you feel like taking out some frustration.
- Don't skip the coconut oil in the white chocolate if you can help it. It's the difference between a clean cut and a cracked, shattered mess all over your bench.
- Score through the chocolate layer first with a small sharp serrated knife, then push all the way down through the base with a larger flat knife. Check out my tips for cutting slices perfectly for more.
- Storage: keep in an airtight container in the fridge for up to 1 week. The rice bubbles do soften a little over time, that's completely normal and it still tastes great.
- Freezing: freeze in an airtight container for up to 1 month. Pull it out the night before and let it thaw in the fridge before serving. If you're freezing ahead, leave the extra Maltesers off the top and press them on fresh once it's thawed, they can go a bit soft in the freezer otherwise.
Malteser Slice FAQs
Yes, it's actually better made ahead. Keep it in the fridge for up to a week, or freeze it for up to a month and thaw overnight before serving.
This is the most common problem with this recipe, and it's almost always down to the chocolate. Plain white chocolate sets hard and brittle, so as soon as your knife hits it, it shatters instead of slicing cleanly. Adding a tablespoon of coconut oil (or vegetable oil) to the melted chocolate keeps it slightly softer and much easier to cut through. It also helps to run your knife under hot water and dry it before you start, then score through the chocolate layer gently before pushing all the way down.
Definitely. Any plain sweet biscuit works for the base, so digestives, graham crackers or Nice biscuits are all fine if you don't have Marie biscuits. If you can't find Maltesers where you live, Whoppers are the closest match, they're made by the same brand and taste almost identical.
Because of the white chocolate and the rice bubbles, this slice is best kept cold right up until you're ready to serve it. It'll survive an hour or two out on a party table without falling apart, but leave it out much longer than that on a warm day and the topping turns soft and the whole thing gets messy to eat.
Yes, just use a bigger tin or a lamington tray so the layers stay roughly the same thickness. It's how I make it whenever I need enough for a school fete table.
More Slice Recipes
This is one of over 56 five-star ratings and more than 70 comments on this recipe, so it's clearly not just my family that's obsessed. If you're in a slice-making mood, here's a few more worth trying next.
Malteser Slice
Ingredients
- 125 g butter
- 395 g sweetened condensed milk
- 2 tbs cocoa powder
- 250 g plain sweet biscuits like Arnotts Marie
- 2 cups (60g) rice bubbles
- 280 g Maltesers
- 200 g white chocolate
- 2 tbs coconut oil or vegetable oil/copha, melted (optional)
Instructions
Conventional Method
- Line a 18cm X 28cm rectangular baking tray with baking paper.
- Melt the butter, condensed milk and cocoa in the microwave on 50% power until melted. Whisk until smooth.
- Crush biscuits in a food processor.
- Stir the crushed biscuits, rice bubbles and 1 cup halved Maltesers (leave the remaining Maltesers for decorating the top of the slice) through the melted butter/sweeteened condensed milk and cocoa mixture. Mix until completely combined.
- Press firmly into tray.
- Melt the white chocolate and coconut oil in the microwave in 30 second bursts (50% power), stirring each time until smooth. Pour over slice.
- Press the remaining Maltesers into the chocolate.
- Store in the fridge for up to 1 week.
Thermomix Method
- Line a 18cm X 28cm rectangular baking tray with baking paper.
- Place the biscuits into the Thermomix bowl and crush on Speed 8 for 10 seconds. Set aside.
- Place the butter, condensed milk and cocoa into the Thermomix bowl and melt on Speed 2, 50 degrees for 3 minutes (or until completely melted).
- Add the crushed biscuits, rice bubbles and 1 cup of halved Maltesers. Mix on Reverse Speed 3 for 15 seconds or until completely combined.
- Press firmly into tray.
- Break the white chocolate into the Thermomix bowl, add the coconut oil and melt on Speed 2, 50 degrees, 3 minutes.
- Press the remaining Maltesers into the chocolate.
- Store in the fridge for up to 1 week.
J Melville says
Is this gluten free ?
Lucy Mathieson says
No it's not sorry xx
Susie says
Unfortunately this one didn’t work for me. I did follow the instructions very carefully too. The bottom layer is soft, not crisp or crunchy. The white chocolate layer remains quite soft even after being refrigerated for some hours. Any tips for next time? Such a shame! I was really looking forward to it!
Lizzzzie says
Hello... does this slice freeze?
Lucy Mathieson says
Hi there, lots of our readers have successfully frozen this slice in an airtight container. xx
Lisa says
I LOVE your recipes!! Thank you for this blog and sharing what you do! I am addicted to your zucchini and chocolate chip bread and make it ALL the time and everyone I give it to loves it as well!!!
Anyway, I made this yummy slice and I expected it to be crisp and a bit crunchy a bit like a mars bar slice, but the base was soft and not crunchy at all...is that how it is meant to be?
Lucy Mathieson says
Hi Lisa, thank you so much for your lovely comment! If you keep the slice in the fridge the base should remain crunchy - but it will certainly soften at room temperature. It can also depend a bit on the brand of puffed rice you use. xx
Kathryn says
So, I just discovered this recipe. I'm so excited to try it! I just made it tonight for an Easter gathering tomorrow and used mini Mars Easter eggs cut in half on top. It looks so yummy!
AdThrive24 says
What a great idea!!!