I had plenty of Maltesers in my pantry, and I thought I could use them to make chocolaty dessert such as Malteser Tiffin.
This chocolate fridge cake is a super delicious no-bake dessert made with chocolate, butter, biscuit crumbs, and loads of Maltesers.
Malteser Tiffin
This Malteser Tiffin makes absolutely amazing desserts. My kids love it and always ask me to make it repeatedly.
The recipe is so easy and calls for just 6 ingredients. I used loads of Malteser, milk, and dark chocolate in the base of this recipe, while I topped it with white and dark chocolate to add some colour and extra deliciousness.
If this is not enough to make your mouth water, I do not know what will. Anyway, let us jump right into the recipe.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Biscuits. I used digestive biscuits, You can use your favorite plain biscuits. You may also use a gluten-free biscuits to make this recipe gluten-free.
Chocolate: I used both milk and dark chocolate in making this tiffin.
Golden Syrup. Golden Syrup will add flavor and sweetness to the dessert. If it is unavailable in your area, replace it with honey or maple syrup.
Butter. I used unsalted Butter. You may use coconut oil or vegan butter if you want.
Maltesers. They are the crux of this recipe. I added a few whole Maltesers and a few chopped or crushed ones. You may replace them with Whoppers or Mighty Malts or any other chocolate coated malt balls.
For The topping: I drizzled this chocolate fridge cake with white chocolate and dark chocolate. You can skip the topping or simply top with biscuit crumbles, candies or mini marshmallows.
How To Make Malteser Tiffin ?
One: Line a 20cm baking pan with parchment paper.
Two: In a microwave-safe bowl, Place the tiffin's dark and milk chocolate, butter and golden syrup and microwave for 30-second or until the chocolate melted.
Tip: Make sure that you are melting the butter and chocolate mixture in short bursts to avoid burning of the chocolate. Keep stirring in between, and you should be good to go.
Three: Allow to cool completely for about 10-20 minutes.
Four: To crush the biscuits, put them in the food processor and blitz them until they crunch.
Five: In a mixing bowl, mix together crushed digestives biscuits and Maltesers and then pour over the chocolate mixture, mix well until combined.
Six: Now, Transfer the mixture to the baking pan, and press down firmly with the back of a measuring cup. Put in the fridge.
Tip: You may make Malteser Tiffin cups by pressing the mixture into 12 muffin tin cups lined with a muffin liner.
To make the topping
Seven: Microwave the dark and white chocolate in two separate bowls for 30 seconds to melt.
Eight: Now, pour spoons of the dark and white chocolate over the tiffin and use a skewer to create a marble effect.
Nine: Scatter over the Maltesers and put the pan in the fridge again for 2-3 hours to harden.
Ten: Cut the tiffin into bars.
Tip: Use a large, sharp knife to cut the Tiffin. Hold it for a while under hot, boiling water. This will ensure that you cut smoothly through the chocolate topping.
Top Tips!
- If the Malteser has become too hard to cut straight out of the fridge, allow it to come to room temperature by letting it sit for around 30 minutes.
- Check if the Tiffin is completely set before cutting it. It will end up in a mess if it is still loose in places.
- The leftovers, if stored in an airtight container and shoved in the fridge, will keep for a week.
- This dessert freezes beautifully in a freezer-safe container for up to three whole months! Defrost it in the fridge until completely thawed.
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Malteser Tiffin
Ingredients
- 250 g Digestive biscuit , crushed into pieces
- 150 g Milk Chocolate chips
- 150 g Dark Chocolate chips
- 125 g Golden Syrup
- 100 g Butter
- 150 g Maltesers , left whole
For the topping
- 100 g White Chocolate chips
- 100 g Dark Chocolate chips
- 150 g Maltesers , crushed
Instructions
- Line a 20cm square baking pan with parchment paper.
- In a microwave-safe bowl, Place the tiffin's dark and milk chocolate, butter and golden syrup and microwave for 30 seconds.
- Allow to cool completely for about 10-20 minutes.
- To crush the biscuits, put them in the food processor and blitz them until they crunch.
- Place the crushed biscuits and Maltesers in a large bowl and stir.
- In a mixing bowl, mix together crushed digestives biscuits and Maltesers and then pour over the chocolate mixture; mix well until combined.
- Transfer the mixture to the baking pan, and press down firmly with the back of a measuring cup. Put in the fridge.
To make the topping
- Microwave the dark and white chocolate in two separate bowls for 30 seconds to melt.
- Now, Pour spoons of the dark and white chocolate over the tiffin and use a skewer to create a marble effect.
- Scatter over the Maltesers and put the pan in the fridge again for 2-3 hours.
- Cut the tiffin into bars.
Notes
- Use a large, sharp knife to cut the Tiffin. Hold it for a while under hot, boiling water. This will ensure that you cut smoothly through the chocolate topping.
- If the Malteser has become too hard to cut straight out of the fridge, allow it to come to room temperature by letting it sit for around 30 minutes.
Grace says
Can I skip Malteser?
Beth says
Wow, looks so delicious!
Radwa says
Yes, you can, and you may replace it with any other chocolate you like or M&Ms.
Olivia says
I love Malteser cold cake because it is easy and kids love it so much.