Best Ever Malteser Tiffin
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Digestives (crushed into pieces leaving some pieces larger for texture)
- 150 g Dark Chocolate (chopped or broken into pieces)
- 150 g Milk Chocolate (chopped or broken into pieces)
- 100 g Butter (unsalted)
- 125 g Golden Syrup
- 150 g Maltesers (left whole)
- 100 g Dark Chocolate (broken into pieces)
- 100 g White Chocolate (broken into pieces)
- 150 g Maltesers (some chopped or crushed and some left whole)
- ΒΌ tsp Vegetable Oil
Method
- Line a 20cm square baking tin with clingfilm or nonstick baking paper, making sure it overhangs the edges of the tin.
- Place the chopped dark and milk chocolate in a heatproof bowl, along with the butter and golden syrup. Microwave in 30-second bursts, stirring with a wooden spoon between each burst until smooth. Let the mixture cool to room temperature.
- In a large bowl, combine the crushed digestives and Maltesers, mixing them together evenly.
- Pour the cooled chocolate mixture over the crushed biscuits and Maltesers. Stir well until everything is fully coated.
- Transfer the mixture into the tin. Press it down firmly using the back of a spoon to create an even layer. Place the tin in the fridge while you prepare the topping.
- Melt the dark chocolate and white chocolate separately in the microwave, using short bursts. Stir in a few drops of vegetable oil into each bowl to prevent the topping from cracking when cut.
- Spoon dollops of both melted chocolates over the chilled tiffin. Use a skewer or toothpick to swirl the chocolates together, creating a marble effect.
- Scatter over the Maltesers reserved for the topping and press down lightly.
- Refrigerate for at least 2 hours. Once set, lift the tiffin out of the tin, place it on a chopping board, and cut into bars with a sharp knife.