No-Bake Milo Slice with Chocolate Ganache
A beloved Australian no-bake dessert featuring Milo malt powder blended into a crunchy biscuit base and topped with rich chocolate ganache. This australian-inspired desserts ready in about 25 minutes layers crushed digestive biscuits, melted unsalted butter, Milo powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1/2 cup Milo powder
- 1/2 cup sweetened condensed milk
- 150 g, chopped dark chocolate
- 1/3 cup heavy cream
Instructions
- Step 1: In a large mixing bowl, combine 200 g crushed digestive biscuits, 1/2 cup Milo powder, and 1/2 cup sweetened condensed milk. Stir until the mixture is evenly combined.
- Step 2: Pour in 100 g melted unsalted butter and mix thoroughly until the crumbs are moistened and hold together when pressed.
- Step 3: Press the mixture firmly into a 9x9 inch square baking pan lined with parchment paper, smoothing the surface evenly. Chill in the refrigerator for 30 minutes.
- Step 4: Meanwhile, place 150 g chopped dark chocolate and 1/3 cup heavy cream in a heatproof bowl over a pot of simmering water. Stir gently until the chocolate melts and the ganache is smooth and glossy.
- Step 5: Remove the biscuit base from the fridge and pour the warm chocolate ganache evenly over the top. Spread with a spatula and return to the fridge for at least 2 hours until set.
- Step 6: Once firm, slice into 16 squares and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Milo Slice with Chocolate Ganache take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Milo Slice with Chocolate Ganache?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Milo Slice with Chocolate Ganache?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Milo Slice with Chocolate Ganache for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Milo Slice with Chocolate Ganache?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
