This magic slice is so easy to make. It has a biscuit base layered with chocolate, coconut, dried fruit and almonds, which then gets covered in condensed milk and baked until golden.
I came across this delicious slice at a cafe and I wanted to recreate my own version of it at home. Magic Slice contains a lovely buttery biscuit base followed by layers of chocolate chips, shredded coconut, sultanas, sunflower seeds, slivered almonds and topped off with a layer of condensed milk which (when baked) holds the slice together.
Another great recipe made with sweetened condensed milk is my Crispy Cashew Caramel Slice. Be sure to check it out if you haven't already! Or for a little more magic, why not try my Magic Cookies, also made with sweetened condensed milk.
Ingredients notes:
- Biscuits: I'm a big fan of coconut so I Iove using Krispie biscuits for the base of this slice. Any type of 'plain' biscuit will work including Malt biscuits, Superwines or Maries.
- Sultanas: These could be substituted for dried apricots or cranberries. Or if you love sultanas like me, check out my Golden Syrup Sultana Chews as well!
- Nuts and seeds: Slivered almonds are the traditional choice of nut for this slice. As always, feel free to mix it up with your favourite nuts and seeds.
How to make magic slice:
I used my food processor to crush the biscuits but you can use a rolling pin with the biscuits in a bag if you don't have one.
Once the base has been pressed into the tray you can start with your layers and then pour the condensed milk over the top which combines everything together and goes lovely and golden once baked.
Keep your slice in an airtight container in a cool place. Magic Slice is a great lunchbox filler the whole family will love. Lots of Kiwi families have their own versions of this easy slice and this one is ours.
Recipe FAQs:
Yes. Simply swap the coconut Krispie biscuits for your favourite plain biscuits and leave the shredded coconut layer out. You could replace this with rolled oats if you like, or leave it out completely.
Krispie biscuits are made with wheat therefore they aren't gluten free. However, you could swap these for your favourite plain gluten free biscuit. Always check the labels of ingredients to ensure they meet your dietary requirements.
Storage:
Store your magic slice in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
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Magic Slice
This magic slice is so delicious and easy to make with a biscuit base layered with chocolate, coconut, dried fruit and almonds.
Ingredients
- 1 packet of Krispie biscuits (250g)
- 175g butter, melted
- 1 cup dark chocolate chips
- 1 cup shredded coconut
- 1 cup of dried fruit: sultanas, chopped apricots, cranberries etc
- ½ cup sunflower seeds
- ½ cup slivered almonds
- 1 can sweetened condensed milk (395g)
Instructions
- Pre-heat oven to 170°C fan bake.
- Crush biscuits in the food processor until you have a fine crumb. Pour in melted butter and pulse until combined.
- Line a baking tray with baking paper and pour in the biscuit mixture. Push to the edges and flatten with a spoon. Ensure you press down firmly to prevent the base crumbling later.
- Scatter over in layers the chocolate chips, coconut, dried fruit, sunflower seeds and almonds, then pour over the can of condensed milk.
- Bake for 25-35 minutes until golden, let it cool and then chill in the fridge until ready to slice.
- Store in an airtight container in the fridge.
Notes
- You can use Milk Arrowroot, Super wine or Malt biscuits in place of the Krispies.
- My slice tin is 19 x 29 cm.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 284mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
If you love this recipe, you might like my e-book filled with 15 of My Favourite Slice Recipes. Click the image below to purchase it from my shop.
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
Linda Reid says
Had this delicious tray bake while visiting my son in New Zealand . I'm thrilled to have found your receipe
VJ cooks says
Thank you so much.
Ninette says
Thankyou for the recipe. This slice has become a staple in my house now!
Mirella O'Connor says
Hi I don't have any biscuits other than chocolate ones. Can I make this with a sponge base?
Thanks
VJ cooks says
I don't think it would work, sorry. The firm base allows the other layers to be stacked up. A sponge base would absorb the liquid.
Laura says
Is it supposed to be 75g or butter instead of 175? I just did mine and the base was terribly oily and crumbly!
VJ cooks says
Sorry to hear that, Laura! The quantities are correct and I myself haven't had that issue. But on researching this I found 1) the biscuits need to be fresh (crispy, not chewy) and pulsed to a fine crumb to absorb the butter and 2) the mixture needs to be firmly pushed down with a spoon. I've amended the recipe to include these notes. Thanks, Vanya.
Jane says
I have also had the problem with it being to wet, will try with less butter next time. Biscuits were fresh and Definately fine crumbs
Caro says
I had the exact same issue, my furst one was horribly fatty. My biscuits were fresh and crushed as advised. I now only use 75g of butter and have had much better success.
Kelly says
I also had this issue with fresh biscuits. Biscuit base was very wet and oily. Even when baked could see all the butter bubbling up and risen to the top. Will definitely reduce butter content next time.
Leanne says
Hi
I just bought your recipe book, it's awesome!!! I want to make the cranberry magic slice but nut free. What could I use as a substitute for the almonds?
Thanks
VJ cooks says
Thank you so much, Leanne! You could increase the amount of sunflower seeds to 1 cup, or make a mixture of sunflower, pumpkin and sesame seeds.
Maree Baldwin says
I’m going on a camping trip - how long does the biscuit slice last.
VJ cooks says
I usually recommend to keep this refrigerated for up to 5 days.
Kate says
Hi VJ do you know if this freezes well?
Thanks!
VJ cooks says
Yes, it does!
Ninette says
I love this slice.I make my own version depending on the ingredients I've got. I freeze it and I leave it in the pantry for 5 days to a week and it's still ok.
VJ cooks says
That's great to know! Thank you
Ann Howarth says
Can i use raspberry jam on top of biscuit base before adding rest of toppings
Vanya Insull says
I haven't tried that but sure, sounds great! Let me know how you go.
Jane says
Hi there,
I have just experimented using mcVities Digestives, the amount I used was just over 300g and I used 200g butter but forgot to press down hard with a spoon just smoothed with a spatula, but I don't think these biscuits were the best to use (just wanted to use them up). Anyway it tastes amazing more like pudding though in this case. I will try krispies next time!
VJ cooks says
Oh that's interesting to know, thank you! I've only used Krispies before.
Lena says
I accidently bought Vanilla Wines instead of Krispies. Will this still work?
VJ cooks says
Yes I think that will work as both packets of biscuits have the same volume.
Rachel says
Wow this slice is delicious! I had arrowroot biscuits in the cupboard, so used those. Used cranberries as the dried fruit. This ticks all the boxes - fun and easy to make and super yum!
VJ cooks says
Thank you for the feedback 🙂
E Graham says
This is basically an exact copy of Annabelle Langbeins recipe , came out years ago!
VJ cooks says
Hi E Graham, A quick google search will show you that there are literally hundreds of Magic Slice recipes on the internet. The beauty of creating your own recipes is that you can take a well-loved treat and put your own spin on it - like Annabel and I both have. There's room for everyone in the food blogger world 🙂
Alison says
Hello. Please tell me what size tin you make this magic slice in?
Thanks A
VJ cooks says
My tin is 29 x19 cm 🙂