Malteser tiffin

Method

• step 1

  Line a 20cm square baking tin with baking parchment.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.

• step 6

  Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.