Go Back
+ servings

No Bake Milo Slice

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.
Course Slice
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 2 hours 30 minutes
Servings 15 rectangles/squares
Calories 961kcal
Author Wholesome Patisserie



  • 1 x 200g packet plain arrowroot biscuits (gluten free or regular), or any plain biscuits such as digestive biscuits
  • ½ cup milo, use my homemade milo recipe or you can use store-bought milo
  • ¾ cup desiccated coconut
  • 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.
  • Enjoy!
  • Store in an air-tight container, refrigerated, for 1 week.


Calories: 961kcal | Carbohydrates: 162g | Protein: 15g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 950mg | Potassium: 422mg | Fiber: 8g | Sugar: 72g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 9mg