Malteser Tiffin Recipes

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.

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.