Malteser tiffin
Member recipe

Malteser tiffin

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(8 ratings)

Member recipe by

Cooking time

Plus 1-2 hours cooling time.

Servings

Serves 1 - 16 Squares

Irresistible.

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Ingredients

  • 200g milk chocolate (I use Lindt milk chocolate)
  • 100g unsalted butter
  • 2 tbsp golden syrup
  • 125g digestive biscuits
  • 135g bag of Maltesers
  • For the topping
  • 200g milk chocolate
  • 25g unsalted butter
  • 1 tsp golden syrup

Method

    1. 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.
    2. 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.
    3. 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.
    4. For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
    5. Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.

Comments, questions and tips

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Comments

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Halifax1970's picture

Yummy! We made exactly as recipe suggested and found that there wasn't quite enough topping. I would suggest using another 100g of chocolate.

AmySG's picture

I found I needed twice the amount of digestives to make the tiffin the right consistency:) otherwise great recipe!

foxysmith's picture

Yummy recipe, but had to use more chocolate for the topping

lilianwhite's picture
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Like others I found the topping congealed, to make the topping smooth I added a tablespoon of whole milk. This addressed the problem.

vickief's picture
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Absolutely LOVE this recipe! Followed it exactly and had no problems at all with the quantity or syrup! Making again this afternoon with the children and going to add some coconut to see how it turns out!

ellesbellsbaking12's picture

Michael Handley, did you melt the chocolate before adding the golden syrup because you need to melt the butter, chocolate and golden syrup together. Also, it might be that the golden syrup was cool and made the chocolate seize. Chocolate is quite a delicate matter and I would suggest melting them slowly on a bain marie.

peachybreeze's picture
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I use 50g less butter (found it to be a bit greasy with full amount) and use only 1/2 tsp of golden syrup for the topping to keep it smoother. I've made this recipe well over 10 times now and it comes out brilliantly every time!

beanielulu's picture

YUM! add nuts & raisins..... even better :)

beebom74's picture

Second time I've made this and it is delicious! You could add other things such as chopped up mars bar, or snickers etc, and it would be equally fabulous. Impressive yet easy to make!

sharenrobinson65's picture
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Perfect, syrup worked fine in the topping but you do need to double the amount as previously suggested.

goodfoodcoolspot's picture

Also, you need to double the topping amount. It doesn't matter how you make the topping, with or without syrup, it wont be enough to cover the tiffin.

goodfoodcoolspot's picture

We tried the topping for this recipe as directed how to make, and as soon as we added the golden syrup, it solidifies into a strange kind of paste. Nothing like it should do. Quite horrible in fact. Please, I urge people to not put the syrup in, its better with just melted chocolate.

Charles222's picture

I believe the recipe means that you add the golden syrup before melting the chocolate - I've done this and it turns out fine for me?

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