No Bake Maltesers Slab 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 TRAYBAKE

Steps:

• Grease and line a 20x20cm or 32x22cm baking tin.
• Melt the chocolate, butter and golden syrup together in a large heavy bottomed saucepan over a low heat.
• Once the mixture has melted and looks smooth, remove from the heat and leave for a minute or two (if the chocolate mixture is too hot, the Maltesers will melt) before tipping in the crushed biscuits and Maltesers, stirring well to combine.
• Pour the Malteser studded mixture into the lined tin. Smooth out with a rubber spatula and place in the fridge to firm up for one hour.
• Make the topping by melting the chocolate in a heatproof bowl set over a pan of barely simmering water. Once the chocolate has melted and is smooth, remove from the heat. Remove the traybake from the fridge and pour over the melted chocolate, smoothing it out using a rubber spatula or spoon. Crush the 50g Maltesers and sprinkle over the chocolate. Return to the fridge once more for 1 hour, or until the chocolate has set hard. Cut into bars and enjoy!

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 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