This delicious and morish Milo Slice is an easy no-bake snack. Perfect to pop in kids lunchboxes and to have in the fridge for you to grab a sweet treat when desired.
It’s base is created with four ingredients and paired with a one ingredient dark chocolate topping. Want more no-bake slices? Don’t miss my easy slice recipes!
The Beauty Of No Bake Recipes
I love to share no bake recipes as they’re always quite simple, even with no baking involved. They do need to be refrigerated for a few hours or overnight but they’re great when you need a quick snack recipe that can be put together easily. This particular milo slice recipe uses ingredients I’m sure you already have on hand, or at least a few of them.
This is a spin-off from my Chocolate Coconut Slice. With added milo and a few quantity changes, this slice is going to be one of your new favourites. For the milo element, I used my Homemade Milo recipe, which I always have some on hand in the pantry. To make your life easier though, you can go ahead and use regular milo which you can purchase at the shops. Or any homemade milo recipe for that matter. If you’re not from Australia and you don’t know if you have access to the milo powder, try checking out the international food section at your supermarket. Or try buying it online.
If you still cannot get your hands on milo, try using any chocolate malted powder that it advertised to make drinks out of. It’s basically a chocolate drink powder with malt flavourings. Although I haven’t personally tried any other product other than classic milo and homemade milo for this recipe, I can only suggest you try the above method.
Plain arrowroot biscuits or plain digestive biscuits, can use either gluten free or regular. This is the foundation to your base.
Milo as the star of the show. Try out my Homemade Milo recipe or use regular store-bought milo.
Desiccated coconut adds bulk and structure to the base.
Coconut condensed milk as the moisture component and sticks it altogether. You can also use regular unsweetened condensed milk. The coconut version is great for those who are dairy free.
Plain dark chocolate block as the rich topping.
How To Make This No Bake Milo Slice
- First we need to line a 8 inch x 8 inch (20cm x 20cm) square baking pan with parchment paper and set aside.
- Now in a food processor, crush your biscuits into a crumb, not too fine though. You should still leave some larger chunks in there. Then transfer your biscuits into a large mixing bowl.
- Add your milo and desiccated coconut, mix until they’re well combined with your crushed biscuits.
- Pour in your condensed milk and mix it in thoroughly with a wooden spoon, until all of the dry ingredients are coated well. You may like to use your hands for this step!
- Spoon your mixture into your lined pan and press it out into an even layer. Transfer the base into your refrigerator for 30 minutes until set. Whilst your base is chilling, make the chocolate topping.
- Prepare a double boiler with a heat proof mixing bowl over simmering water. Nothing fancy is required for you to make your diy double boiler at home. Break your chocolate into squares or roughly chop it if there isn’t any lines for you to break the chocolate off into squares. Add your chocolate to the bowl of the double boiler and gently melt it over a low-medium heat, stirring occasionally. Once completely melted, turn off the heat. The residual heat remaining in the pot will continue to melt the chocolate if you still have some chunks remaining.
- Remove your base from the refrigerator. Now carefully pour your melted chocolate over the base. Pick up the pan and gently move it around so the chocolate can spread into an even layer on top. You can also use a spatula to spread the chocolate.
- Transfer your slice back to the refrigerator and let it chill for 2-3 hours until completely hardened, or best overnight to allow base to firm up.
- Before slicing, remove the slice from pan and allow it to sit at room temperature for 10-15 minutes, this will soften the chocolate slightly which makes it easier for you to cut through. This step also helps to prevent the chocolate from cracking when you slice it.
- Slice into rectangles or squares and enjoy!
- Store in an air-tight container, refrigerated, for 1 week.
Recipe Substitutions For This Milo Slice
For the plain biscuits, I use these gluten free arrowroot biscuits. I suggest using either plain arrowroot or plain digestive biscuits, either can be gluten free if needed.
If you’re dairy free, try using coconut condensed milk instead of the regular condensed milk. For the coconut version, I have used this one from Woolworths and currently loving and using this one from Honest To Goodness.
Looking for more no bake slice recipes? Here are some favourites:
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones.
No Bake Milo Slice
- 1 x 200g packet plain arrowroot biscuits (gluten free or regular), or any plain biscuits such as digestive biscuits
- 1/2 cup milo, use my homemade milo recipe or you can use store-bought milo
- 3/4 cup desiccated coconut
- 2/3 cup sweetened coconut condensed milk, or use regular sweetened condensed milk
- 200 g plain dark chocolate block, broken into squares or roughly chopped
- Line a 8 inch x 8 inch (20cm x 20cm) baking pan with parchment paper, set aside.
- In a food processor, crush biscuits into crumb, not too fine, still leaving some larger chunks. Transfer into a large mixing bowl.
- Add milo and desiccated coconut, mix until well combined.
- Pour in condensed milk and mix thoroughly with a wooden spoon, until all dry ingredients are coated well. You may like to use your hands for this step!
- Spoon mixture into lined pan and press into an even layer.
- Place in the refrigerator for 30 minutes until just set.
- Whilst your base is chilling, make the chocolate topping.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Add chocolate to the bowl and gently melt over a low-medium heat, stirring occasionally. Once completely melted, turn off heat. The residual heat remaining in the pot will continue to melt the chocolate if you still have some chunks remaining.
- Remove slice from refrigerator.
- Carefully pour melted chocolate over the base. Pick up the pan and gently move around so chocolate spreads into an even layer on top. You can also use a spatula to spread the chocolate.
- Transfer to the refrigerator for 2-3 hours until completely hardened, or best overnight to allow base to firm up.
- Before slicing, remove from pan and allow to sit at room temperature for 10-15 minutes so the chocolate slightly softens, making it easier to cut through. This step also helps to prevent the chocolate from cracking when you slice it.
- Slice into rectangles or squares.
- Store in an air-tight container, refrigerated, for 1 week.