Crunchy Chewy Milo Slice
Indulge in the irresistible combination of flavors and textures with this Crunchy Chewy Milo Slice! Perfect for chocoholics and snack lovers alike, this no-bake treat combines the malty richness of Milo powder with the buttery sweetness of condensed milk, all wrapped around a satisfying blend of crushed digestive biscuits, crispy rice cereal, and desiccated coconut. Topped with a smooth layer of dark chocolate, this slice balances crunchiness and chewiness in every bite. Easy to prepare with just 15 minutes of prep time, it’s an ideal dessert or afternoon pick-me-up that the whole family will love. Refrigerate to set, slice into squares, and enjoy a treat that’s as nostalgic as it is indulgent. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 1.5 cups Milo powder
- 125 grams Unsalted butter
- 1 can (395g) Condensed milk
- 2 cups Digestive biscuits (crushed)
- 1 cup Rice cereal (e.g., Rice Krispies)
- 0.5 cup Desiccated coconut
- 200 grams Dark chocolate (chopped)
- 1 teaspoon Vegetable oil
Instructions
Line a 20x20cm (8x8-inch) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized saucepan, melt the butter over low heat.
Once melted, add the Milo powder and condensed milk. Stir continuously until the mixture is smooth and combined. Remove from heat.
In a large mixing bowl, combine the crushed digestive biscuits, rice cereal, and desiccated coconut.
Pour the Milo mixture over the dry ingredients and mix well until everything is evenly coated.
Press the mixture firmly and evenly into the prepared baking pan. Use the back of a spoon or a spatula to smooth the top.
Place the pan in the refrigerator to chill for 30 minutes or until the base is firm.
Once the base is set, melt the dark chocolate with the vegetable oil in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave, heating in 30-second intervals and stirring in between.
Pour the melted chocolate over the chilled base, spreading it evenly with a spatula.
Return the pan to the refrigerator and chill for at least 1 hour or until the chocolate topping is completely set.
Remove the slice from the pan using the parchment paper overhang, and place it on a cutting board.
Cut into 16 squares or rectangles using a sharp knife. For cleaner cuts, warm the knife in hot water and dry it before slicing.
Store the slices in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
6739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.6 g | 416% | |
| Saturated Fat | 196.5 g | 982% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 880.7 g | 320% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 537.8 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2486 mg | 191% | |
| Iron | 89.6 mg | 498% | |
| Potassium | 5349 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
