Milo Slice

by | Jan 19, 2018

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Easy Chocolate Malt Milo Slice, with a brown sugar biscuit base, chewy Milo filling with almonds and coconut, and chocolate icing topped with crushed Maltesers.

This vintage slice recipe from 1973 was the perfect vehicle for a Milo slice extravaganza. Inside this easy Milo slice are three tasty layers: a brown sugar biscuit base, a chewy Milo filling with almonds and coconut, and a sweet chocolate icing. To give the chocolate malt flavour a real kick I added a dusting of crushed Maltesers.

Milo is an Australian brand and is a chocolate malt drinking powder. You could easily substitute your local equivalent if you’ve got a craving for this malt slice.

I baked this simple Milo slice in honour of Australia Day (26th January). This would be great for your Aussie Day picnic waiting for the fireworks, for snacks at the beach, or at your Hottest 100 Countdown pool party. Or just for whenever you want to cram as much Milo as you can in a delicious snack. I won’t tell.


Click to watch how to make Milo Slice

Milo Slice

Print Recipe


Chocolate Malt Milo Slice, with a brown sugar biscuit base, chewy Milo filling with almonds and coconut, and chocolate icing topped with crushed Maltesers.
Milo Slice
Course Slices
Cuisine Baking
Servings 12 bars
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 30 minutes


Biscuit Base
  • 130 g Plain Flour
  • 85 g Unsalted Butter softened to room temperature
  • 70 g Brown Sugar
Milo Filling
  • 2 tablespoons Self Raising Flour
  • 100 g Milo (Chocolate Malt powder)
  • 50 g Caster Sugar
  • 1 pinch Salt
  • 2 Eggs lightly beaten
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Cocoa Powder
  • 60 g blanched Almonds roughly chopped
  • 30 g Desiccated Coconut
Milo Icing
  • 100 g Icing Sugar
  • 2 teaspoons Cocoa Powder
  • 2 tablespoons Milo
  • 30 g Unsalted Butter softened to room temperature
  • 1 tablespoon hot Water
  • Maltesers some roughly crushed, some whole


Biscuit Base
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of as 23cm (8in) square baking tin with baking paper and grease the sides with non-stick spray. Add the flour, softened butter and sugar to a medium bowl. Rub the butter in until combined, then press the mixture into the base of the tin. Bake for 15 minutes only. Keep the oven on.
Milo Filling
  1. In a large mixing bowl add the flour, Milo, sugar, salt, eggs, vanilla and cocoa powder. Stir well. Mix through the almonds and coconut then spread the topping over the warm base. Bake for another 25 minutes. Remove from the oven and let it cool in the pan completely.
  1. When the slice is cool make the icing. Sift the icing sugar and cocoa powder into a bowl. Add the Milo and softened butter and beat together until combined. Add a little hot water at a time to thin out the icing so it’s spreadable.Remove the slice from the baking tin. Pour the icing over the top and spread it to the edges of the pan. While the icing is still wet sprinkle crushed Maltesers over the top and dot with whole Maltesers.
Cake Mistress 19 January, 2018

You might like our other slice recipes, and our series on Australian baking recipes like Lamingtons, Milo Cupcakes, and Jelly Cakes.

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