Malteser Slice

Easy no-bake Malteser Slice made with Marie biscuits, condensed milk, milk chocolate and Maltesers. A simple chocolate treat for any occasion!

Prep Time 25

Total Time 25

Servings squares

Calories 182kcal

Author Samantha Pickthall

Ingredients

Base

100 g unsalted or salted butter, cubed
3/4 cup sweetened condensed milk
180 g milk chocolate, broken into pieces
250 g Marie biscuits
1 1/2 cups Maltesers

Topping

180 g milk chocolate, broken into pieces
1 tsp coconut oil, or vegetable oil
1/2 cup Maltesers

US Customary - Metric

Instructions

Base

Prepare the Pan: Line a 28cm x 18cm (7×11-inch) slice or brownie pan with baking paper, leaving some overhang for easy removal.
Prepare the Biscuits: Place the Marie biscuits into a food processor and pulse until mostly fine, leaving just a few bigger chunks, not too many. Alternatively, place them in a sealed bag and crush with a rolling pin. Transfer the crumbs to a large mixing bowl.
Prepare the Maltesers for the Base: Measure out 1 1/2 cups of Maltesers for the base. Leave 1 cup whole and for the remaining 1/2 cup, cut each one in half. Set aside.
Prepare the Maltesers for the Topping: For the remaining 1/2 cup of Maltesers, cut each one in half. Set aside.
Prepare the Base Mixture: Place the butter, sweetened condensed milk and the first block of broken up milk chocolate for the base into a large heatproof mixing bowl.
Melt the Chocolate Mixture: Set the bowl over a small-medium saucepan of gently simmering water on low heat, making sure the bottom of the bowl does not touch the water. Stir regularly until the butter and chocolate have melted and the mixture is smooth and combined, do not overheat, keep it on low as the mixture can split if too hot. Make sure no water droplets or steam get into the bowl or the chocolate will seize. Remove from the heat.
Combine: Add the crushed biscuits and the Maltesers for the base. Gently mix with a spatula or wooden spoon until combined.
Press into the Pan: Transfer the mixture to the prepared pan and firmly press it into an even layer using the back of a spoon, spatula or your hands I find easiest. Make sure the mixture is compact so the slice holds together when cut. Set aside while preparing the topping.

Topping

Prepare the Topping: Break up the chocolate block into squares and place it into another medium size heatproof mixing bowl. Add the coconut oil. Melt over gently simmering water on low heat, stirring until smooth. Making sure no water droplets or steam get into the bowl or the chocolate will turned solid. Alternatively, microwave in 20–30 second intervals, stirring between each interval.
Top the Slice: Pour the melted chocolate over the base. Move the pan around with your hands to evenly spread the chocolate.
Add remaining Malteses: Scatter the halved Maltesers over the top.
Set: Refrigerate for at least 4-6 hours, or ideally overnight, until firm and completely set.
Slice: Remove the slice from the pan using the parchment paper overhang and allow it to sit at room temperature for 20–30 minutes. This will make it easier to cut cleanly. For neat slices, run a sharp knife under hot water, then wipe it completely dry. Use the warm knife to cut straight down through the slice, repeating the process of warming and drying the knife between cuts. Enjoy!

Video

Notes

Store the Malteser slice in an airtight container in the refrigerator or at room temperature for up to 1 week. You can serve it straight from the fridge or let it sit at room temperature for a few minutes before slicing or serving.

Nutrition