Chunky bars of chocolate Malteser Tiffin. A no bake chocolate tray bake dessert of Milk and Dark chocolate, butter, golden syrup, crushed biscuits, and Malted milk flavoured balls.
If I had known how easy and delicious this Malteser Tiffin Recipe was going to be, I would have made more.
Sometimes it's best to have a mix of milk and dark chocolate, which is what I did for this Malteser Fridge Cake recipe. Next time, I may add a layer of white chocolate that I used in this White Chocolate Muffin Recipe, as the topping or perhaps as a drizzle over the crushed Malteser Topping.
How to Make Chocolate Malteser Tiffin
You will find a full list of ingredients in the recipe card at the bottom of this post or by clicking the 'Jump to Recipe' button at the top.
There is no need for the oven as this is a no bake easy Malteser Traybake recipe.
Grease and line the base and sides of an 8 inch square cake tin with baking parchment, this makes it easier to remove the tiffin when set. This mixture will work in a 9inch square cake tin. See my note below about tin size.
Step 1: Melt the butter and chocolate in a large heatproof bowl over a pan of simmering water until all the butter and chocolate are melted. Take off the heat and leave to cool a little.
Step 2: Add the golden syrup taking care not to overmix to avoid the chocolate mixture splitting. Add the crushed digestive biscuits and Maltesers. Mix everything together until all the biscuits and Maltesers are covered in melted chocolate.
Step 3: Pour the mixture into the prepared tin, and gently press down with the back of a spatula or spoon. Leave to one side while you make the Malteser topping.
Step 4: Using a clean heatproof bowl, gently melt the milk and dark chocolate together over a pan of simmering water. Do not add any other ingredients. Take off the heat and pour the melted chocolate evenly over the top of the Malteser Tiffin. There is no need to wait for the main Tiffin mixture to set before you add the topping.
Step 5: Scatter over with crushed and whole Maltesers. Gently press them down into the soft chocolate ensuring that they will set firmly once the chocolate topping has cooled completely.
Refrigerate or leave in a very cool place for a couple of hours to set before you cut it into Malteser Squares. TIP: Before the chocolate sets completely, you could score along the top of the semi soft chocolate with a sharp knife to make slicing easier once it is set. Once cooled completely, use a sharp knife to cut into chunky bars.
Notes and FAQ's
Tin size: For this recipe, I used an 8 inch square cake tin which produced 16 chunky squares of Malteser Tiffin. For more bite sized pieces you could use a 9inch square tin or traybake that is not so deep.
Baking parchment. Whether using a loose bottomed tin or not, it is essential to line the tin with baking parchment. Ensuring there is enough hangover to enable you to lift the chocolate tiffin out of the tin once set.
Malteser Chocolate Tiffin will keep for several days in an airtight container in a cool place.
Refrigerate and allow to set completely. Store in an airtight container or in the fridge.
Tiffin, an English Indian word, is often referred to as a light snack or light meal. It also refers to a biscuit snack containing a selection of dried fruits, syrup, cocoa, and crushed biscuits topped with a layer of chocolate. Sometimes called Fridge Cake, Rocky Road or Biscuit traybake
Maltesers are a spheroid malted milk honeycomb structured centre surrounded by milk chocolate.
Other Recipes using Chocolate.
Recipe
Malteser Tiffin
Equipment
- 8 inch square cake tin use 9 inch square cake tin for shallower smaller bars.
- Baking Parchment
Ingredients
- 125 g Butter unsalted
- 150 g Milk chocolate
- 250 g Dark Chocolate
- 175 g Golden Syrup
- 225 g Digestive Biscuits approx. 14 biscuits chopped
- 275 g Maltesers keep whole
Malteser Topping
- 200 g Milk Chocolate
- 200 g Dark Chocolate
- 100 g Maltesers some crushed some whole
Instructions
- Grease and line the base and sides of an 8 inch square cake tin with baking parchment, this makes it easier to remove the tiffin when set. This mixture will work in a 9inch square cake tin, making them shallower in size.
- Melt the butter and chocolate in a large heatproof bowl over a pan of simmering water until all the butter and chocolate are melted. Take off the heat and leave to cool a little.
- Add the golden syrup taking care not to overmix to avoid the chocolate mixture splitting.
- Add the crushed digestive biscuits and Maltesers. Mix everything together until all the biscuits and Maltesers are covered in melted chocolate.
- Pour the mixture into the prepared tin, and gently press down with the back of a spatula or spoon. Leave to one side while you make the Malteser topping.
Malteser Topping
- Using a clean heatproof bowl, gently melt the milk and dark chocolate together over a pan of simmering water . Do not add any other ingredients. Take off the heat and pour the melted chocolate over the top of the Malteser Tiffin. There is no need to wait for the main Tiffin mixture to set before you add the topping.
- Scatter over with crushed and whole Maltesers. Gently press them down into the soft chocolate ensuring that they will set firmly once the chocolate topping has cooled completely.
- Refrigerate or leave in a very cool place for a couple of hours to allow the Malteser Tiffin to set.
- TIP: Before the chocolate sets completely, you could score along the top of the semi soft chocolate with a sharp knife to make slicing easier once it is set. Once cooled completely, use a sharp knife to cut into chunky bars.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply