Malteser Mint Button Crispie Slices

We’re now on week eight, I think since the “lockdown” started.  I have still been able to bake but where there have been shortages I have managed to adapt or turn things around using what I have.  I have been baking regularly for friends in my small village as well as neighbours. On a few occasions Mr S and I have set up a stall outside my gateway so that they can come and get a few treats while socially distancing.  People have been kind and have only taken the right amount for their own household.  I was worried that there might be a few passers by helping themselves to the lot but so far I haven’t had that pleasure.  I think I won’t be able to do this again as there are more people out on the road and will take advantage of my good nature.

I’ve found that crispie slices have really come into their own during the pandemic as flour can still be a struggle to get.  My local supermarket is back selling plain flour but I had to order some self raising on Amazon a couple of weeks ago.  It was a German brand and it came with baking powder to add to sponge cakes, etc.  It was very expensive and I can’t believe I bought it but I am using it sparingly.  Crispie slices not having flour or eggs are great as I am always running out of eggs!

Anyone who knows me well will know I love anything mint flavoured. When I was doing my weekly shop I spotted some Malteser Mint Buttons.  Maltesers are another of my favourites and I can hoover them up like that Hungry Hippo game. I just had to get a bag of these and put them into some baking.  To go with it I found some mint flavoured dark chocolate bars and the idea for the Mint Malteser Buttons Crispies came about.  I originally was going to put them on the top of chocolate layer on the slice but I needed something to lace through the actual crispies as well/MINT MALTESER BUTTON CRISPIE SLICES

Makes 16 squares* or smaller if preferred.

Ingredients:
75g butter
150g sugar (I used granulated as I cant find caster sugar at the moment)
1 tbsp golden syrup
400g can condensed milk
75g Rice Krispies or Coco Pops
50g porridge oats
100g bar dark chocolate with mint (not fondant centred, has to have flavour or bits in it)
One pouch sized bag of Mint Malteser Buttons

For the topping:
200g dark mint chocolate (as before)

Please note: this is very rich and I assure you it is hugely calorific.  You can always cut the slices into smaller pieces.  Or if you don’t like mint, you could make a plain chocolate version.

You will also need a square cake tin with a loose bottom.  I used an 8″ (20cm) square one.  I line the base and sides of the tin with cling film before putting the mixture in so that it doesn’t stick to the sides. This makes it easier to get out of the tin after it is set.

How to make the crispie slices:

  • Weigh out your butter, sugar, golden syrup and condensed milk into a thick based pan.  Heat this gently until the sugar has dissolved and the butter has melted. 
  • Meanwhile, melt the 100g mint chocolate in your preferred way.  Break it up into chunks and either melt it in a glass bowl over a pan of simmering water or do it in the microwave.  I prefer to do this in the microwave.  I put the chocolate on high for one minute, take it out, give it a stir and return it to the microwave for a further 10 seconds. Repeat again.  Usually after 1 minute, 20 seconds is fine and it naturally melts the rest of the chocolate from the heat of the bowl. Add the chocolate to the condensed milk mixture.
  • Weigh out your cereal.  I used a mixture of Rice Krispies and porridge oats but you can use any cereal you want so long as it adds up to 125g.  Cheerios would work. Put all the cereal into a large mixing bowl and then pour in the chocolate mixture.  Mix it so it is well coated.
  • Mix in the Malteser Mint Buttons ensuring they are evenly spread.
  • Put the mixture into your prepared tin. Use the back of a spoon or a potato masher to level it out.
  • Melt the remaining 200g of mint chocolate in the same way as before.  Pour this melted chocolate on top of the crispie layer.
  • Put in the fridge to set. 
  • When set, cut the crispie into the number of slices you want.


  • If you have a go at these slices, please let me know how you get on with them. 

    Here they are all bagged up in packets of two for my neighbours to help themselves to.  I also tried to include them in #TwitterBakeAlong which I keep forgetting to join in with.  But silly me, I missed the deadline this week completely forgetting it was Bank Holiday Monday and I usually do my baking for a Sunday morning. Never mind!

    Happy Baking
    Love Sam xx

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s