Looking for an easy Easter treat that’s a total crowd-pleaser and freezer-friendly? This Malt Easter Slice with Milkybar Easter Eggs ticks all the boxes.
It’s a no-bake recipe made with a rich mix of malt, butter, sweetened condensed milk, and our go-to biscuit for food intolerance-friendly slices: the classic milk arrowroot. Topped with delicious Milkybar easter eggs, it’s a fun and festive option that comes together with minimal fuss.
? Food intolerance note: According to the RPAH Elimination Diet, malt is considered moderate in food chemicals at the time of writing. This slice uses a generous amount, so it may not be suitable if you’re particularly sensitive to moderate-level amines.
Ingredients
Using simple ingredients this recipe is quick and easy to whip together.
- Milk Arrowroot Biscuits (or Marie biscuits if preferred)
- Malted Milk powder
- Unsalted butter
- Condensed milk
- Milkybar white chocolate block or suitable easter eggs (using white chocolate without cocoa butter but check your labels carefully as easter eggs seem to change so often depending on their country of origin)
See recipe card for quantities.
Equipment
To make this recipe you will need.
- Large microwave safe bowl
- Baking paper
- Rolling pin + large freezer bag or food processor
- Small glass bowl (if melting chocolate)
- Large container
- Spatula
- Refrigerator
Instructions
Follow these steps to create this Malt Slice recipe.
Mini decorative easter eggs
Step 1: Melt the Milkybar white chocolate in the microwave, stirring every 20–30 seconds until fully melted. (Optional:) Add a few small chopped up pieces of unmelted white chocolate and stir until they melt in.
Step 2: Pour the melted chocolate into mini Easter egg moulds and gently tap to remove air bubbles.
Step 3: Place in the fridge for about 1 hour, or until fully set.
Step 4: Once set, gently pop the eggs out of the moulds, place them on a plate, and set aside.
Alternatively, you can skip the easter egg creation and decorate yourself with suitable store bought easter eggs, a layer of Milkybar white chocolate, suitable sprinkles or leave plain.
Malt slice
Step 1: Line a large container (size: 22 x 17 cm) with baking paper and set aside.
Step 2: Place the biscuits in a large freezer bag, seal it, and use a rolling pin to crush them into crumbs. Aim for a mix of fine crumbs and small biscuit chunks. (Alternatively, pulse them in a food processor).
Step 3: Cut the butter into chunks and place it in a microwave-safe bowl.
Step 4: Add the condensed milk, then microwave in short bursts, stirring regularly, until the butter is nearly melted.
Step 5: Stir in the malt powder until the mixture is smooth and fully combined.
Step 6: Add the crushed biscuits and mix well until everything is evenly coated.
Step 7: Press the mixture firmly into the prepared container and smooth the top with a spatula.
Step 8: Top with moulded mini-Easter eggs, a layer of melted white chocolate, or leave plain—whatever you prefer!
Step 9: Refrigerate for at least 4 hours, or until set.
Step 10: Slice and enjoy!
Storage
This is best eaten straight from the fridge. Store in an airtight container in the fridge for up to five days.
Malt Slice with Milkybar Easter Eggs
- Total Time: 4 hours 20 minutes
- Yield: 30 slices (size 3.5cm by 4cm) 1x
Ingredients
Mini decorative easter eggs
40 g Milkybar white chocolate
Slice
500g Milk Arrowroot Plain Biscuits
500g unsalted butter
395 g condensed milk
2 ⅓ cups malted milk power
Instructions
Mini Easter Eggs (using a half mini easter egg mould)
- Melt the Milkybar white chocolate in the microwave, stirring every 20–30 seconds until fully melted. (Optional:) Add a few small chopped up pieces of unmelted white chocolate and stir until they melt in.
- Pour the melted chocolate into mini Easter egg moulds and gently tap to remove air bubbles.
- Place in the fridge for about 1 hour, or until fully set.
- Once set, gently pop the eggs out of the moulds, place them on a plate, and set aside.
Alternatively decorate yourself with suitable store bought easter eggs, a layer of Milkybar white chocolate, suitable sprinkles or leave plain.
Slice
- Line a large container (size: 22 x 17 cm) with baking paper and set aside.
- Place the biscuits in a large freezer bag, seal it, and use a rolling pin to crush them into crumbs. Aim for a mix of fine crumbs and small biscuit chunks. (Alternatively, pulse them in a food processor).
- Cut the butter into chunks and place it in a microwave-safe bowl.
- Add the condensed milk, then microwave in short bursts, stirring regularly, until the butter is nearly melted.
- Stir in the malt powder until the mixture is smooth and fully combined.
- Add the crushed biscuits and mix well until everything is evenly coated.
- Press the mixture firmly into the prepared container and smooth the top with a spatula.
- Top with moulded mini-Easter eggs, a layer of melted white chocolate, or leave plain—whatever you prefer!
- Refrigerate for at least 4 hours, or until set.
- Slice and enjoy!
Notes
- Don’t forget the large amount of malt extract used in the malt powder in this recipe contains moderate amines in the RPAH Food Intolerance Handbook so consider this if sensitive to amines like me.
- This recipe is for an Easter crowd with 30 generous serves, but it also freezes perfectly so if you don’t want to use it all straight away this is a great option.
- If you would prefer to make a half batch, which wasn’t my go-to as you would be wasting half a can of condensed milk (so why not have extra slice?) the ingredients you would need are 250g milk arrowroot biscuits, 250g unsalted butter, 200ml condensed milk, 1 cup + 2 tablespoons malt powder.
- If you can find amine free mini white chocolate easter eggs you could decorate with this instead to save some hassle. I couldn’t find any so had to make my own. Otherwise decorate this any way you like, such as with a layer of white chocolate, melted carob buttons, suitable sprinkles or just leave it plain (it’s pretty tasty on its own). I would love to see your creations.
- I ordered my easter egg mould off Amazon.
- Prep Time: 5
- Set: 240
- Cook Time: 15
- Cuisine: Dessert
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