• 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.