If you love rich chocolate desserts with crunchy texture and creamy layers, these No-Bake Maltesers & Speculoos Dessert Bars are a recipe you need to try. Made with chocolate, buttery biscuit crumbs, walnuts, crispy Maltesers, and caramelized Speculoos cookies, this easy European-inspired dessert is indulgent, simple, and incredibly delicious.
The combination of creamy chocolate, crunchy malt balls, and silky white chocolate glaze creates a no-bake dessert that tastes even better after chilling. Perfect for holidays, parties, family gatherings, or anytime you want an easy make-ahead treat everyone will love.
For an 8 × 8 inch pan (20 × 20 cm)
Ingredients
Chocolate Base
- ½ cup water (130 ml)
- ½ cup + 1 tbsp granulated sugar (120 g)
- ½ cup unsalted butter or margarine (110 g)
- 5.3 oz dark or milk chocolate (150 g)
- 2 ¾ cups finely ground tea biscuits (250 g)
- 1 ½ cups ground walnuts (150 g)
- 3.5 oz Maltesers (100 g)
- 6 Speculoos cookies
White Chocolate Glaze
- 8.8 oz white chocolate (250 g)
- 2 tbsp oil
- 1.8 oz Maltesers (50 g)
- 2 Speculoos cookies
Instructions
In a large mixing bowl, combine the finely ground biscuits and ground walnuts. Stir until evenly mixed.
In a saucepan, combine the water and sugar. Add the chopped butter (or margarine) and broken chocolate. Heat over medium-low heat, stirring occasionally, just until everything is melted, smooth, and fully combined.
Remove from the heat and immediately pour the mixture over the biscuit and walnut mixture. Stir well until fully combined, then let it cool slightly for a few minutes.
Add the broken Speculoos cookies (6 cookies) and the Maltesers. Roughly chop half of the Maltesers and leave the remaining half whole. Gently fold everything together.
Place an 8 × 8 inch cake ring or pan (20 × 20 cm) onto a serving tray or line a square baking pan with parchment paper. Transfer the mixture into the pan and spread it evenly. Lightly press it down with your hands, then smooth the top using a spatula or knife.
Melt the white chocolate with the oil using a double boiler or microwave, then pour it evenly over the dessert.
Decorate the top with the remaining Maltesers (about 1.8 oz / 50 g), using a mix of whole and chopped pieces, along with a few extra broken Speculoos cookies (2–3 cookies).
Refrigerate until fully set, then cut into squares or bars of your desired size.
Notes: Traditional European biscuits such as Plazma are perfect for this recipe, but other tea biscuits or graham-style cookies work well too.
Tag @minjinakuhinjica on Instagram — I’d love to see your creations! ❤️
