This No-Bake Easter Slice is the easiest Easter treat ever - just melt, mix and chill. Loaded with chocolate and crunchy mini eggs, it's a guaranteed hit (and disappears fast), just like my Chocolate Easter Nests and Chocolate Hedgehog Easter Slice.
A Quick Look At The Recipe
✅ Recipe Name: No-Bake Easter Slice
🕒 Ready In: 10 minutes + chilling time
👪 Serves: 16 pieces
🍽 Calories: 436 per piece
🥣 Main Ingredients: biscuits, condensed milk, butter, coconut, chocolate and mini Easter eggs
📖 Dietary Info: vegetarian
⭐ Why You'll Love It: This easy no-bake slice is quick, chocolatey and perfect for Easter - a simple melt-and-mix recipe that's great for kids and busy days.
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Made this slice on Good Friday, and I would have to say it is now my favourite slice. It's so much fun to make and decorate, and it tastes absolutely delicious. So yummy.
- Emily
This is one of those foolproof, throw-it-together recipes that always works.
It's quick, fun and perfect for using up Easter chocolate, just like my Caramilk Rice Bubble Slice and Chocolate Crunchie Slice.
Why You're Going To Love This Recipe
- No oven required - perfect for warm weather or busy days.
- Just 10 minutes prep - the fridge does the rest of the work.
- Loaded with Easter eggs - a fun activity for kids to help with and there's plenty of crunchy chocolate in every bite!
- Perfect for using leftover Easter chocolate (if that ever happens!).
- Great make-ahead treat - it stores beautifully in the fridge or freezer.
No-Bake Easter Slice Ingredients
With a few pantry basics and a packet of mini Easter eggs, this slice couldn't be easier to make.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Plain sweet biscuits - Classic biscuits like Arnotts Marie or Nice work perfectly as they crush easily and give the slice its traditional base texture.
- Sweetened condensed milk - This binds the slice together and gives it a creamy sweetness. Full-fat condensed milk works best for setting firmly.
- Mini Easter eggs - Cadbury mini eggs, speckled eggs or mini Caramello eggs all work beautifully. Roughly chopping them makes the slice easier to cut.
- Milk chocolate (topping) - Milk chocolate creates the classic sweet topping, but you can swap it for dark or white chocolate if preferred.
Variations
- Rocky Road Version - Add mini marshmallows and chopped Turkish delight for a funky rocky road-style Easter slice.
- White Chocolate Easter Slice - Swap the milk chocolate topping for white chocolate and decorate with pastel mini eggs for a colourful finish.
- Gluten-Free Option - Use gluten-free sweet biscuits instead of regular biscuits - the rest of the ingredients are naturally gluten-free but still worth checking.
- Loaded Easter Slice - Add extra chocolate like chopped Creme Eggs, Caramello Eggs or mini chocolate bunnies.
How To Make No-Bake Easter Slice
Simply crush, mix, decorate, chill - then enjoy!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prep the tin: Line a 22cm x 32cm slice tin with baking paper, leaving some overhang for easy removal.
- Crush the biscuits: Place the biscuits in a bowl and crush until they resemble fine crumbs.
- Mix the base: Add the desiccated coconut, melted butter and condensed milk. Stir until the mixture is well combined and slightly sticky.
- Add mini Easter eggs: Fold through the mini Easter eggs so they're evenly distributed throughout the mixture. Note: Chopped mini easter eggs may slicing easier.
- Press into tin: Spread the mixture into the prepared slice tin and press down firmly using the back of a spoon.
- Add topping: Pour the melted chocolate over the base and spread evenly. Note: A little coconut oil added to the melted chocolate helps prevent the topping cracking when cut (Optional).
- Decorate and chill: Decorate with extra mini Easter eggs. Refrigerate for 4-5 hours (or overnight) until firm.
Recipe Tips
- Line your slice tin well with baking paper so the slice lifts out easily.
- Chop the mini Easter eggs roughly if you want neater slices when cutting.
- Press the base down firmly so the slice holds firmly together once chilled.
- Adding 1 tablespoon of coconut oil to the melted chocolate will help stop the chocolate topping from cracking when sliced (optional).
- Let the slice sit at room temperature for 15-20 minutes before cutting for cleaner pieces.
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 2 months in a sealed container.
- Separate layers with baking paper when freezing so slices don't stick together.
No-Bake Easter Slice FAQs
This can be because the slice was not pressed firmly into the tin, or the mixture needs more condensed milk. If the mixture is too crumbly, add a little more condensed milk, a tablespoon at a time, and mix until it holds together.
Plain sweet biscuits like Marie or Nice biscuits or similar work best as they crush easily and hold together well.
More No-Bake Slice Recipes
If you love easy treats like this one, be sure to check out some of my other favourite no-bake slice recipes.
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No-Bake Easter Slice
Ingredients
- 250 g plain sweet biscuits, crushed like Arnotts Marie or Nice
- 90 g (1 cup) desiccated coconut
- 100 g butter
- 300 g sweetened condensed milk
- 1 cup mini Easter eggs (see note)
- 250 g milk chocolate, melted (see note)
- extra Easter eggs, to decorate
Instructions
Conventional Method
- Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
- Crush biscuits and place into a bowl.
- Add the coconut, melted butter and condensed milk to the bowl and mix until well combined. If you're mixture is too crumbly, add a little more condensed milk and mix again.
- Add the mini Easter eggs and stir through.
- Pour the mixture into the prepared tray and press down firmly with a spoon.
- Pour the melted chocolate over the top and decorate with extra mini Easter eggs.
- Place into the fridge for 4-5 hours (overnight is best). Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
- Store in an airtight container for up to 1 week.
Thermomix Method
- Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
- Melt butter in the Thermomix on Speed 2, 80 degrees, 2 minutes (or until melted).
- Add the condensed milk and mix for 10 seconds, Speed 3. Scrape down the sides of the bowl.
- Add the coconut and crushed biscuits and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds. If your mixture is too crumbly, add a little more condensed milk and mix again for 5 seconds.
- Add the mini Easter eggs and stir through with the spatula.
- Pour the mixture into the prepared tray and press down firmly with a spoon.
- Melt the chocolate in a clean and dry Thermomix bowl for 3 minutes, 60 degrees, Speed 2 (or until melted).
- Pour the melted chocolate over the top and decorate with extra mini Easter eggs.
- Place into the fridge for 4-5 hours (overnight is best). Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
- Store in an airtight container for up to 1 week.
Notes
- Line your slice tin well with baking paper so the slice lifts out easily.
- Chop the mini Easter eggs roughly if you want neater slices when cutting.
- Press the base down firmly so the slice holds firmly together once chilled.
- Adding 1 tablespoon coconut oil to the melted chocolate will help stop the chocolate topping cracking when sliced (optional).
- Let the slice sit at room temperature for 15-20 minutes before cutting for cleaner pieces.
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 2 months in a sealed container.
- Separate layers with baking paper when freezing so slices don't stick together.
Aileen says
Please alter recipe to use whole can of condensed milk as the temptation to eat the rest of the can is too much for me
Lucy says
Hahaha!!
Emily says
Made this slice on Good Friday and I would have to say it is now my favourite slice. It’s so much fun to make and decorate and it tastes absolutely delicious. So yummy.
Lucy says
I'm so thrilled to hear that!