Malteser Tiffin Yummy No Bake Tray Bake Recipes

MALTESER TRAY BAKE

Steps:

• Line a 20cm x 20 cm (8" x 8") square tin with baking paper.
• Crush the biscuits to fine crumbs - either in a food processor or with the end of a rolling pin - and place in a medium size mixing bowl.
• Roughly chop the Maltesers, leaving some larger chunks, and put them in the bowl with the biscuit crumbs.
• In a small sauce pan over a low heat, place the butter, cocoa, golden syrup, 50g milk chocolate and 50g dark chocolate and heat, stirring, until the butter and chocolate have melted.
• Leave the chocolate mix to cool for a couple of minutes, then pour over the Maltesers and biscuit crumbs.
• Mix well until all the biscuit crumbs are coated in the chocolate mixture.
• Pour into the prepared tin and smooth out, pressing down with the back of a spoon.
• Melt the remaining 50g milk chocolate and 75g dark chocolate, either in the microwave or in a heatproof bowl set over a pan of barely simmering water.
• Once melted, pour over the chocolate Maltesers biscuit base, and spread out to cover the slice.
• Sprinkle over the roughly chopped Maltesers and place in the fridge for 2-3 hours to set.
• Take out of the fridge 30 minutes before you want to cut it. Using a sharp knife, carefully cut into 16 pieces.
• Store in an container in the fridge.

MALTESER TIFFIN!

Steps:

• Line a 9×9″ square baking tray with parchment paper, leave to the side.
• Melt the golden syrup and butter gently in a pan on a low heat - when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
• If it doesn't quite melt then turn the heat back on to a very low setting so that the chocolate doesn't split.
• Pour the digestives, maltesers, and raisins into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
• In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on a bag of maltesers, and crush a few over as well. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
• Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.

MALTESER TIFFIN (YUMMY NO BAKE TRAY BAKE)

Steps:

• Line a 9" baking tin with parchment paper and set aside for later use.
• Add butter, golden syrup and chocolate into a mixing bowl and melt in the microwave on a medium heat or melt in a pan on a low to medium heat.
• Pour the crushed rich tea biscuits and Maltesers into the mixing bowl with the melted butter, chocolate and golden syrup mixture. Thoroughly mix the ingredients together.(I crushed a few Maltesers and left others whole)
• Pour the tiffin mixture into the lined baking tin and press down with the back of a spoon until compressed.
• Melt the milk chocolate in a small mixing bowl and pour over the Malteser tiffin. Spread evenly with an offset spatula.
• Pour the Maltesers over the melted chocolate (I crushed a few and left others whole). Place the tiffin in the fridge for 2 hours or until set, then cut into slices.

MALTESER TRAY BAKE

Steps:

• Melt the butter, chocolate and syrup
• Add the crushed biscuits and maltesers
• Mix together then pour into a greased baking tin and chill until set.
• Option: Once set, melt the additional chocolate and pour over the top. Chill until set

MALTESER TIFFIN

Steps:

• Line a 20cm square baking tin with baking parchment.
• Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.
• Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.
• Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.
• For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
• Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.