This Malteser tiffin is a must-try traybake for any chocolate lover! It combines classic digestive biscuits with crunchy Maltesers and silky smooth milk chocolate to make an easy dessert that's perfect for any occasion!
If you haven't tried Malteser tiffin yet, this is going to change your life! This is a classic British tray bake that's been a party staple for years, and for very good reason. Filled with milk chocolate, crunchy digestive biscuits and of course, Maltesers, this is a decadent dessert that's sure to become a new favourite.
With only 6 simple ingredients, it's super easy to make, even if you've never set foot in the kitchen before. You really can't go wrong with this! It's a brilliant way to satisfy your chocolate cravings without even having to turn on the oven.
If you're ready to get started, you can find my detailed ingredient and equipment notes, top tips and step-by-step images in the post below. Or if you prefer the shorter version, you can skip to the recipe card at the end of the post. And if you like this recipe, check out my Malteser brownies and rocky road too. Enjoy!
Ingredients
Here's everything you'll need for this tasty Malteser tray bake tiffin.
- Digestive biscuits: A must for any good British traybake, digestives! These give it a lovely crumbly texture and a slightly sweet, wheaty flavour. If you can't find digestives or want to use something else, shortbread or rich tea biscuits work well, or Graham Crackers if you're in the USA.
- Maltesers: The star of the show! I used just over 200g of Maltesers in total, putting some in the traybake itself and a few on top for decoration.
- Milk chocolate: Any milk chocolate will work here- I typically use whatever's cheapest and it always turns out great! Don't use dark chocolate in this recipe as it will cause the mixture to seize.
- Butter: This adds richness and a delicious flavour. It also helps to bind everything together and makes the tiffin easier to cut. You can use either salted or unsalted butter depending on what you prefer.
- Golden syrup: This helps bind the mixture and makes it slightly softer. If you can't find golden syrup, you could use honey or maple syrup as a substitute, although the flavour will be slightly different.
- Cocoa powder: I like to add a little cocoa powder to my Malteser traybake to help deepen the chocolate flavour and balance out the sweetness. You can leave it out if you prefer.
Equipment Notes
- 8x8-inch tin: This will give your Malteser tiffin the perfect thickness. If your tin is bigger, use my cake pan converter to increase the ingredient quantities accordingly, otherwise you'll end up with thin slices.
- Saucepan: To melt the chocolate, butter, and golden syrup. If you're in a pinch, you can use the microwave but I find using the stove gives more control of the heat and prevents burning.
- Mixing bowl: A large one, for mixing everything together.
- Heatproof bowl: For melting the chocolate topping.
- Rolling pin: For crushing the Digestive biscuits and the Maltesers for the topping. You don't need to crush them super finely so you can do this by hand too if you like.
- Utensils: You'll need a wooden spoon to mix all of the ingredients together. A silicone spatula is super handy for pressing the mixture into the tin too- it won't stick like wood or metal does.
How to make Malteser tiffin tray bake
Step 1: Line an 8x8-inch tin with baking paper.
Step 2: Add 150g of digestive biscuits to a large mixing bowl then crush them into medium-sized chunks. Then stir in 200g of whole Maltesers.
Step 3: Break 200g of milk chocolate into segments. Add it to a saucepan along with 120g of butter, 4 tablespoons of golden syrup and 2 tablespoons of cocoa powder.
Step 4: Place the saucepan over low heat on the stove and stir gently until everything has melted fully.
Step 5: Pour the melted chocolate mixture into the bowl with the digestives and Maltesers. Mix well until everything is evenly coated.
Step 6: Transfer the mixture to your lined tin and press it firmly into place.
Step 7: In a heatproof bowl, melt 200g more milk chocolate then spread it over the tiffin. Top with some crushed Maltesers.
Step 8: Place it in the fridge to set for about 2 hours then cut it into slices and enjoy! I typically cut mine into 12 slices but feel free to make yours bigger or smaller if you like.
Top Tips
- Melt the ingredients slowly over low heat to prevent seizing or burning. If you're using the microwave, take it out and stir it every 30-40 seconds.
- Don't crush the digestive biscuits too finely otherwise, your Malteser tray bake will end up a bit dry. Medium-sized chunks with a few crumbs will work best.
- The milk chocolate topping can be swapped for white or dark chocolate. Don't substitute the milk chocolate in the base though as dark/white chocolate will cause the mixture to seize.
- For cleaner slices, dip your knife in hot water and wipe it dry immediately before each cut. This will prevent the chocolate from cracking.
FAQs
If stored in an airtight container in the fridge, this traybake will keep well for at least 1 week. I personally find that it tastes even better after a day or two in the fridge.
Yes, you can freeze your Malteser tray bake for up to 3 months. Cut it into squares first then store it in a freezer-safe airtight container. You can separate the slices with pieces of baking paper to stop them from sticking together as they freeze. To defrost, simply transfer to the refrigerator overnight.
This can be down to using the wrong type of chocolate, inaccurate measuring, skipping ingredients or using too high of a heat. For best results, use low heat and follow the recipe as closely as you can.
More tiffin recipes
I hope you like my Malteser tiffin recipe. If you make it at home, please leave a comment to let me know what you think. Enjoy!
Malteser Tiffin (No Bake Tray Bake)
Ingredients
- 150 g Digestive biscuits (5.3oz)
- 200 g Maltesers (7oz)
- 200 g Milk chocolate (7oz)
- 120 g Butter (½ cup)
- 4 tablespoons Golden syrup
- 2 tablespoons Cocoa powder
Topping:
- 200 g Milk chocolate (7oz)
- Handful Maltesers, crushed (optional)
Instructions
- Line an 8x8-inch tin with baking paper.
- In a large bowl, crush the digestive biscuits into medium-sized chunks then stir in the Maltesers.
- Break the milk chocolate into pieces and add it to a saucepan along with the butter, golden syrup and cocoa powder. Melt gently over low heat then set aside to cool for 5 minutes.
- Pour the melted mixture into the bowl with the crushed digestives and Maltesers. Mix until everything is well coated then press it firmly into your lined tin.
- Melt the milk chocolate for the topping and spread it evenly over the traybake. Top with crushed Maltesers.
- Refrigerate the whole thing for 2 hours until firm. Then cut into slices using a warm knife to prevent cracking.
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
Raja Laxmi Raja Laxmi Thanapalasingam
Simply incredible. Tastes soooo good and it doesn’t take long to make..