Name: Maltesers noodle crack recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: 6 Arnott’s Salada original crispbread; 160g (1 cup, lightly packed) brown sugar; 125g salted butter, chopped; 1 1/2 x 100g pkt Chang’s Original fried noodles; 360g block milk chocolate, melted; Maltesers, whole and chopped, to decorate

by Elisa Pietrantonio Last updated on 04/09/2025

This Maltesers Noodle Crack is a festive, indulgent snack that's as fun to make as it is to eat!

How to make the best Maltesers noodle crack: key tips

Remember to allow plenty of time to set your chocolatey creation in the fridge (about 2 hours) once you’ve pulled it all together. It’s a good idea to use a palette knife, if you have one, to smooth over the top layer of chocolate before adding your whole and chopped maltesters. It’s also good to keep a close watch on your toffee while making it – you’ll only need about 30 seconds before it thickens up enough to spread across your crackers. See our recipe notes for more on perfecting your toffee layer.

Key ingredients in our Maltesers noodle crack recipe

We begin with the crunchy Salada crackers, rich toffee and smooth chocolate. The slice is topped with Chang’s crispy noodles coated in chocolate for that perfect balance of texture and flavour. To elevate it even more, whole and chopped Maltesers are scattered on top, adding a satisfying crunch and a touch of malty sweetness.

Maltesers noodle crack

Find more decadent treats in our collection of milk chocolate recipes.

Recipe introduction and notes by Senior Food Editor, Elisa Pietrantonio

- Elisa Pietrantonio

Ingredients

6 Arnott’s Salada original crispbread
160g (1 cup, lightly packed) brown sugar
125g salted butter, chopped
1 1/2 x 100g pkt Chang’s Original fried noodles
360g block milk chocolate, melted
Maltesers, whole and chopped, to decorate

Method

Step 1

Preheat oven to 180C/160C fan forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crispbread in a single layer over the base of the prepared pan, trimming to fit, if necessary.
Step 2

Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened.
Step 3

Pour sugar mixture evenly over the crispbread layer and smooth the surface. Bake for 5 minutes or until sugar mixture is bubbling. Set aside to cool slightly.
Step 4

Combine noodles and half of the melted chocolate in a bowl until noodles are well coated. Pour the remaining melted chocolate over the sugar mixture. Use a palette knife to smooth the surface. Top with the chocolate-coated noodles. Decorate with the whole and chopped Maltesers. Place in the fridge for 2 hours or until set. Cut the crack into pieces or break into shards, to serve.

Recipe Notes

from Australia’s Best Recipes team

Mastering the art of toffee making for Easter crack

Our Food Director Michelle Southan says there are some simple ways to ensure your caramel hits the spot, everytime: "When stirring the sugar and butter together, make sure you don't have the heat up too high. If it is stirred over a lower temperature, the ingredients emulsify together nicely. (Once it comes to the boil, you can risk having the mixture crystallise if the sugar is not dissolved and emulsified beforehand.) Remember, the caramel will be baked again."

She adds: "when the mixture reaches boiling point, avoid boiling for any longer than 30 seconds. Any longer and you'll see it crystallising."

And yet, all is not lost if your caramel does crystallise, you can still use the caramel. "However you may find the sugar-coated Saladas separate from the chocolate, so keep an eye on the mixture."