This Lolly Slice is made from only 5 ingredients - malt biscuits, sweetened condensed milk, fruit puffs, butter and coconut. This lolly slice recipe is a simple twist on classic Kiwi lolly cake.
Lolly Slice is a twist on the ever-popular Classic Lolly Cake. For Lolly Cake, you roll the mixture into a log and then slice it into pieces. In this easy version, you simply press the mixture into a lined tin. It's so much faster and you don't need to worry about getting the perfect shape. This is made from the same simple ingredients of the classic, malt biscuits, sweetened condensed milk, fruit puffs, butter and desiccated coconut.
Update July 2026: We recently re-tested this recipe after receiving some helpful feedback from readers who found the original version a little too buttery. One of the lovely things about sharing recipes online is that we get real comments from people making them in their own kitchens, and sometimes that gives us the chance to revisit a recipe and make it even better. We've slightly adjusted the recipe for a more balanced result, while still keeping all the things we loved about the original. Thanks so much for all your feedback and support along the way.
Ingredients notes:
- Malt biscuits: You can any brand of malt biscuit you like, whether it's a supermarket brand or the originals.
- Sweetened condensed milk: This ingredient is pretty critical to the success of the recipe as it binds the mixture together. Unfortunately there isn't a substitute.
- Fruit puffs: You can use these or Explorers. If you use explorers, you will have to cut them into smaller pieces, about 4 pieces per explorer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a 20 x 20cm slice tin with baking paper. Melt the butter and condensed milk in the microwave for 1 minute in a large microwave safe bowl. Leave to sit for 1 minute, then whisk until fully combined and there are no lumps of butter remaining.
Add the crushed biscuits and chopped Fruit Puffs or Explorers and mix until well combined. Tip the mixture into the prepared tin and spread it out to the edges. Press down firmly with the back of a metal spoon, then sprinkle over the coconut. Gently press the coconut into the surface with your hands.
Chill in the fridge for at least 2 hours, or overnight, until firm. Cut into slices with a sharp knife before serving.
Recipe FAQs:
It takes around 1-2 hours in the fridge (even better overnight) but you can speed up the process by putting it into the freezer for 20 minutes.
Yes you can just skip the step when you sprinkle over the coconut.
There are lots of variations around. You can use Explorers or bananas. I have also seen versions with liquorice all sorts, clinkers and marshmallows.
You can other plain biscuits like Superwines, Milk Arrowroots or Maries. But Malt biscuits give it the most authentic taste.
Storage:
Store your lolly slice in an airtight container in the or fridge for up to one week.
Lolly slice can also be frozen. Store in an airtight container or zip lock bag in the freezer for up to three months.
Top Tips:
This mixture can also be made into Lolly Balls. Combine all of the ingredients together then roll the mixture into individual balls. Roll each ball in coconut. Chill in the fridge until set.
Related Recipes:
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Lolly Slice
With only 5 ingredients this lolly slice recipe is so delicious - a simple twist on classic Kiwi lolly cake.
Ingredients
- 80g butter, chopped into pieces
- ½ cup sweetened condensed milk (160g)
- 1 packet malt biscuits, crushed (250g)
- 1 packet Fruit Puffs or Explorers, chopped (150g)
- 2 Tbsp desiccated coconut
Instructions
- Line a 20 x 20cm slice tin with baking paper.
- Melt the butter and condensed milk in the microwave for 1 minute in a large microwave safe bowl. Leave to sit for 1 minute, then whisk until fully combined and there are no lumps of butter remaining.
- Add the crushed biscuits and chopped Fruit Puffs or Explorers and mix until well combined. Tip the mixture into the prepared tin and spread it out to the edges.
- Press down firmly with the back of a metal spoon, then sprinkle over the coconut. Gently press the coconut into the surface with your hands.
- Chill in the fridge for at least 2 hours, or overnight, until firm.
- Cut into slices with a sharp knife before serving.
Notes
Update July 2026: This recipe was recently re-tested and updated with slightly less butter for a more balanced result after helpful feedback from readers.
- You can speed up the setting process by putting it in the freezer for 20 minutes.
- Store your lolly slice in an airtight container in the fridge.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 76Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 58mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Vonny says
VJ. Im wanting to make our kiwi lolly slice but can Shredded Wheat biscuits be used or would it be too dry?
VJ cooks says
I don't think they would be the right consistency sorry. You could use other plain biscuits though. You want quite a fine crumb which is why biscuits are best.
sarah says
Hi I made this lolly cake was great however how do you stop the butter seeping through to the top? had to pat it dry with paper towel to soak up the butter very oily ♀️
VJ cooks says
You can reduce the quantity of butter if you need to.
Van says
Can I substitute the butter for oil ? Or would it not set ?
VJ cooks says
I haven't tried it with oil sorry. You might need to use coconut oil as it solidifies unlike liquid oils. But ultimately it would come down to taste for me. I can often taste when butter has been substituted for oil in baking and personally I don't enjoy that.