I’m going to go ahead and call this the best no-bake slice ever. This Caramel Malteser Slice has got everything from luxurious chocolate ganache, to crunchy malty chocolate balls and chewy caramel. It’s buttery, it’s easy and you’ll love it.
This Malteser slice is going to become a favourite, I promise. What’s not to love?
- No bake
- 20 minutes
- 7 ingredients
- Crunchy, soft, chewy all at once
- And did I mention caramel? Of the easy kind.
It’s so easy to make, you can even get the kids to have a go and it’s perfect straight from the fridge.
7 ingredients are all you need.
- Biscuits / cookies: Here in Australia, we call them biscuits but some may know them as cookies. I use digestive biscuits but you can use almost any. You can easily substitute Graham Crackers.
- Butter: Unsalted is perfect and it holds the base together and makes an appearance in the ganache as well.
- Salt: to balance the sweetness.
- Caramels: Store-bought caramels, Werthers chewy toffees / caramels definitely work best but any chewy caramel will get the job done.
- Cream: Thickened / heavy / whipping cream – any of these will work and ensure the caramel is easy to bite into straight from the fridge.
- Maltesers: If you can’t get these, try Whoppers but to be honest loads of chocolate candy bars will work in this recipe. Go wild and play with flavours.
- Milk Chocolate: I’ve tested these with both dark and milk chocolate, and milk definitely won out. It turns into a rich, creamy and totally luxurious ganache for the top.
How to make Maltesers slice
- Blitz cookies to crumbs, then add in melted butter and salt. Press it into a square baking tin (photo 1).
- Melt together store-bought caramels and cream, then pour it over the base (photo 2). Chill.
- Pour hot cream over finely chopped chocolate (photo 3), let it sit, then stir to a smooth ganache (photo 4).
- Press Maltesers into the caramel (photo 5).
- Drizzle the ganache all over the top of the Maltesers (photo 6). Chill for 2 hours.
Tips and tricks
- Make sure to line the tin with baking paper so the slice is easy to remove.
- Keep stirring the caramels and cream, don’t leave them or they might burn.
- Make sure to chill the caramel layer before adding the Maltesers or the chocolate on them will melt.
- Drizzle the chocolate ganache all over as opposed to dropping it in one spot or it will be too hard to move around all the maltesers.
- If the ganache isn’t pourable, just heat it in the microwave for 10 seconds.
- Cut only what you plan to serve – the caramel will (very slowly) ooze once cut so overnight, while still delicious, some of the caramel will have oozed out of the slice. If you’ve cut all the slices and they don’t all get eaten – lucky you – either press them up against each other again or wrap each one tightly round the sides with baking paper or plastic wrap.
Caramel Malteser slice should be kept in the fridge and served from the fridge.
It will hold at room temperature for a little while but if it’s warm, the caramel will begin to soften and start to ooze a little. This part is actually kind of nice.
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Caramel Malteser Slice
- 200 g cookies – I use digestives (7oz) (notes 1)
- 113 g unsalted butter, divided (½ cup / 1 stick / 4oz)
- ½ teaspoon salt, divided
- 405 g (3 packs) Werthers chewy toffees / caramels, or similar (390g / 13.8oz)
- ½ cup thickened (heavy) cream, divided
- 150 g milk chocolate, finely chopped (5.3oz)
- 1 ½ cups Maltesers (175g / 6.2oz) (notes 2)
- Melt 100g of the butter (that’s all but 1 tablespoon)
- Blitz the cookies to crumbs in a food processor. Add the melted butter and 1/4 teaspoon of salt and blitz until fully combined.
- Press into the base of a baking paper lined 8×8 inch square tin. Chill in the fridge.
- Combine the unwrapped caramels and ¼ cup cream in a saucepan and heat over low, stirring until fully melted together. Mix in the remaining 1/4 teaspoon salt.
- Pour the caramel over the cookie base. Place back in the fridge.
- Over medium heat, use the same saucepan to heat the remaining ¼ cup of cream and the remaining 1 tablespoon of butter. Swirl and stir regularly, until it’s combined and starts to bubble.
- Place the finely chopped chocolate in a bowl and pour the hot cream over the top. Give it a little shake to settle the chocolate into the hot cream. Let it sit for a couple of minutes, then stir to a smooth ganache. If the chocolate is not all melting, just zap it in the microwave for 10 seconds (using a microwave safe bowl).
- Press the Maltesers into the caramel layer, then drizzle the ganache all over. It doesn’t spread easily to drizzle it all over then just nudge it here and there between the Maltesers.
- Let it set for at least 2 hours before cutting into squares and serving. Best served from the fridge.
- Biscuits / cookies: I use Arnotts Granita. Digestives like these are great. Graham crackers also work great and Arnott’s Malt-o-milk are also good.
- Maltesers: These are chocolate covered malt balls. Whoppers are an equivalent.
- Caramel Malteser Slice should be kept in the fridge.
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