Malteser tiffin
Member recipe

Malteser tiffin

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(17 ratings)

Member recipe by

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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skinik
22nd Mar, 2016
5.05
This recipe is lovely. I like to add other things as the mood takes me, slices of fudge, cherries, cranberries, etc.
ashlee1101
30th Nov, 2015
Golden syrup should be added before melting the chocolate. if it is added after it actually becomes modelling chocolate (if the quantaties are correct)
Halifax1970
17th Jan, 2015
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
18th Mar, 2014
I found I needed twice the amount of digestives to make the tiffin the right consistency:) otherwise great recipe!
foxysmith
29th Dec, 2013
Yummy recipe, but had to use more chocolate for the topping
lilianwhite
14th May, 2013
4.05
Like others I found the topping congealed, to make the topping smooth I added a tablespoon of whole milk. This addressed the problem.
vickief
4th May, 2013
5.05
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
12th Apr, 2013
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
14th Mar, 2013
5.05
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
8th Feb, 2013
YUM! add nuts & raisins..... even better :)

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sk8geek
22nd Dec, 2015
Read comments before following this recipe, then avoid it and use Nigella's instead.
Amandalola
19th Feb, 2014
One more tip as see some others found the topping to congeal, I left out the golden syrup. Also if using the bowl over a saucepan method, take off the heat before fully melted, this will prevent 'burning' of the chocolate & over cooking. The bowl will still be hot so will carry on melting but slower & should stay smooth & using 200g of chocolate will cover a 20 inch tin perfectly.
Amandalola
19th Feb, 2014
I found you only need 50g of butter in base. I leave the golden syrup out of the topping. I have used fudge pieces, cranberries, twix, lion bar, malteser, toffee crisp. Anything not chocolate all the way through really! My mother loves white chocolate so used all white for the topping (a little sickly) I also mix 100g of white & 100g of milk for topping. Saving tip; Asda smart price or Sainsburys basic chocolate is always used. Works brilliantly & cheap! I used shortbread in base too for Xmas tiffin. I bought some cellophane gift bags from eBay & gave out as Xmas gifts, very much appreciated! These freeze beautifully so always have a sweet treat on standby, as can be eaten straight from freezer. Just made a Mother's Day batch with hearts on top & in the freezer ready to go in gift bags. Such a versatile recipe. Go and experiment! X