This New Zealand lolly slice is a simplified take on the beloved lolly cake. It keeps the same cheerful flavors but is quicker to prepare, less sticky to handle and perfect for parties or afternoon tea.
The classic kiwi lolly cake has been a nostalgic New Zealand favorite since the 1940s and remains a staple at children’s birthday parties. Traditional lolly cake can be fiddly and sticky to make; this no‑bake lolly slice delivers the same taste and color in an easier, more convenient slice form.
Recipe tips and frequently asked questions
What is lolly cake slice made of?
Lolly slice is typically made from crushed malt biscuits, Explorer or fruit puff lollies, sweetened condensed milk, butter and desiccated coconut. The condensed milk and butter bind the crumb mixture while the colorful lollies give the slice its distinctive appearance and texture.
How to make lolly slice outside New Zealand
If you live outside New Zealand and can’t source classic ingredients, here are practical substitutes and tips:
- Explorer / fruit puffs: If you can’t find these foam lollies, try banana-shaped foam sweets, mini marshmallows, circus peanuts (US) or soft licorice pieces. Any soft, colorful chewy candy will work.
- Malt biscuits: Griffins malt biscuits are traditional. If unavailable, use malted milk biscuits, malt ‘o’ milk, or similar sweet biscuits; alternatively add a tablespoon of malted milk powder to regular sweet biscuits to mimic the malt flavor.
- Other ingredients: Butter, sweetened condensed milk and desiccated coconut are widely available internationally. For a dairy‑free option, use canned coconut condensed milk (note: this is sweeter and adds coconut flavor).
Common ingredient swaps
Without coconut? Omit it or press extra crushed biscuits on top for a neater finish.
Without butter? Use an equal amount of margarine.
Without malt biscuits? Substitute any firm sweet biscuit such as Marie, Nice or milk arrowroot.
Gluten-free? Replace malt biscuits with a gluten‑free sweet biscuit alternative.
Ingredients
Malt biscuits: 250 g (one packet) — or another sweet firm biscuit.
Fruit puffs or Explorer lollies: 150 g (one packet) — cut in half.
Unsalted butter: ½ cup (125 g) — melted.
Sweetened condensed milk: ½ tin (200 g) — binds and sweetens the slice.
Desiccated coconut: ¼ cup (40 g) — for coating the top.
How to make Lolly Slice
Prepare a 20 cm square cake tin by greasing and lining it with baking paper, leaving an overhang to lift the slice out easily once set. Crush the malt biscuits to fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin.
Slice the fruit puffs in half and add them to the biscuit crumbs. Melt the butter in a microwave‑proof bowl, stir in the sweetened condensed milk until combined, then pour this mixture over the crumbs and lollies. Mix thoroughly — the mixture will be sticky.
Press the mixture firmly and evenly into the prepared tin using the back of a spoon or a piece of baking paper. Sprinkle the desiccated coconut over the top and press lightly to help it adhere.
Chill the slice in the refrigerator for at least 1 hour, or overnight for best firmness. When set, lift from the tin using the baking paper overhang and cut into generous slices.
How to serve
Serve cold on a platter for a kids’ party, afternoon tea or casual dessert. The colorful candy pieces make this slice visually fun and appealing for all ages.
How to store
Store leftover lolly slice in an airtight container in the refrigerator for up to one week. For longer storage, wrap individual slices in cling film, place them in an airtight container and freeze for up to three months. Thaw in the fridge before serving.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram: @keep_calm_and_eat_icecream
Looking for more yummy recipes?
Try other Kiwi favorites such as feijoa cake, feijoa cheesecake, feijoa ice cream or hokey pokey ice cream for more classic New Zealand flavors.
📋 Recipe
Lolly Slice
This easy no‑bake lolly slice is a faster, less sticky version of classic New Zealand lolly cake.
Prep time: 10 mins | Cook time: 1 min | Chilling time: 1 hr
Servings: 9 generous slices | Calories: approx. 139 kcal per slice
Equipment
- 20 cm square cake tin
- Food processor or chopping bowl (optional)
Ingredients
- 1 packet (250 g) malt biscuits (or substitute)
- 1 packet (150 g) fruit puffs or Explorer lollies, halved
- ½ cup (125 g) unsalted butter, melted
- ½ tin (200 g) sweetened condensed milk
- ¼ cup (40 g) desiccated coconut
Instructions
- Grease and line a 20 cm square tin with baking paper, leaving overhang to lift the slice out.
- Crush the biscuits to fine crumbs using a food processor or by placing in a sealed bag and crushing with a rolling pin.
- Slice the fruit puffs in half and combine them with the biscuit crumbs.
- Melt the butter in a microwave‑proof bowl, stir in the condensed milk until combined, then pour over the crumbs and lollies. Mix well.
- Press the mixture evenly into the lined tin. Sprinkle and press the desiccated coconut over the top.
- Refrigerate for at least 1 hour or overnight to set. Slice into thick pieces and serve chilled.
Notes
Storage: Refrigerate up to one week in an airtight container. Freeze wrapped slices for up to three months. See the notes above for ingredient substitutions if you live outside New Zealand.
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