Coco Pop Slice with Condensed Milk (4 Ingredients!)
If you adore the classic combination of chocolate and cereal, prepare to fall in love with our Coco Pop Slice with Condensed Milk Recipe! This irresistible 4-ingredient easy slice recipe combines the crunch of Coco Pops with the creamy sweetness of condensed milk!
Coco Pop Slice with Condensed Milk Recipe
Indulge in the delightful simplicity of our Coco Pop Slice with Condensed Milk, a no-bake slice that effortlessly marries the childhood nostalgia of Coco Pops cereal with the creamy richness of condensed milk.
This recipe stands out for its ease and convenience, requiring just a few staple ingredients and minimal prep time. The result is a decadent dessert that’s both crunchy and sweet, making it an instant favorite for all ages.
The addition of dark chocolate enhances the slice with a rich, cocoa depth, elevating the classic cereal to a luxurious treat!
How to Make Coco Pop Slice (with photos)
A full and detailed recipe card is at the bottom of this post.
Set Up Double Boiler: Set up a double boiler by placing a large heat-proof mixing bowl over a pot of simmering water.
Melt Ingredients: Add the butter, sweetened condensed milk, and broken-up dark chocolate into the bowl. Gently melt the ingredients over low heat, stirring until completely melted and smooth, then turn off the heat.
Combine with Coco Pops: Pour the Coco Pops into the melted chocolate mixture. Stir well to ensure it’s evenly coated.
Press into Tin: Transfer the mixture to the lined baking tin. Using a rubber spatula or your hands to press the mixture firmly into the tin to even out the top and ensure it’s compact. Refrigerate the slice for 1-2 hours, or until it has solidified.
Serve: Remove the slice from the fridge, lift it out of the tin using the parchment paper, and slice it into squares. Enjoy!
Expert Tips
- Quality Chocolate: Use high-quality dark chocolate for the best flavor.
- Even Melting: Keep the heat low when melting the chocolate, butter, and condensed milk. This prevents separation and ensures a smooth mixture.
- Press Firmly: Ensure to press the mixture firmly into the tin. This compaction is key to preventing the slice from falling apart when cut.
- Slicing: For clean cuts, run your knife under hot water and wipe it dry between slices. This technique helps cut through the icing smoothly.
Can I use milk chocolate instead of dark?
Yes, milk chocolate can be used for a sweeter taste, but it may make the slice softer at room temperature.
Is it necessary to refrigerate the slice before cutting?
Yes, refrigeration helps the slice to set properly, making it easier to cut into neat squares.
Storage Instructions
Store: In an airtight container, refrigerated, for 1 week.
Freeze: You can freeze the coco pop slice for up to 1 month. Wrap individual slices or the entire batch securely in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature or in the refrigerator before serving.
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Coco Pop Slice with Condensed Milk (4 Ingredients!)
Ingredients
- 80 g unsalted butter
- 1/2 cup sweetened condensed milk
- 180 g plain dark chocolate block, broken into squares
- 3 cups Coco Pops, or Cocoa Krispies
Instructions
- Prepare Baking Tin: Line a square 8×8 inch baking tin with parchment paper. Set aside.
- Set Up Double Boiler: Set up a double boiler by placing a large heat-proof mixing bowl over a pot of simmering water.
- Melt Ingredients: Add the butter, sweetened condensed milk, and broken-up dark chocolate into the bowl. Gently melt the ingredients over low heat, stirring until completely melted and smooth, then turn off the heat. TIP: Be careful not to overheat; if the mixture seems to separate after melting, it's still fine to use.
- Combine with Coco Pops: Pour the Coco Pops into the melted chocolate mixture. Stir well to ensure it’s evenly coated.
- Press into Tin: Transfer the mixture to the lined baking tin. Using a rubber spatula or your hands to press the mixture firmly into the tin to even out the top and ensure it's compact. This helps prevent crumbling when slicing.
- Chill and Set: Refrigerate the slice for 1-2 hours, or until it has solidified.
- Serve: Remove the slice from the fridge, lift it out of the tin using the parchment paper, and slice it into squares. Enjoy!
Notes
- Store: In an airtight container, refrigerated, for 1 week.
- Freeze: You can freeze the coco pop slice for up to 1 month. Wrap individual slices or the entire batch securely in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature or in the refrigerator before serving.