Malteser tiffin
Member recipe

Malteser tiffin

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(31 ratings)

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Serves 1 - 16 Squares


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  • 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


    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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Emily K-O's picture
Emily K-O
15th May, 2020
Absurdly moreish and very popular with everyone that tried them. Needs a bit more biscuit to get the right consistency - I used 150g.
Sarah Mitchell's picture
Sarah Mitchell
5th Jun, 2019
Can I freeze this Tiffin once made?
22nd Apr, 2019
This is a real but with my family. Highly recommended it.
GemJan's picture
22nd Dec, 2018
Too much chocolate and not enough filling for me. However the chocolate melted no problem with the golden syrup
James Moore's picture
James Moore
4th Sep, 2018
Wish I’d have read the comments before trying this. What a waste of money - congealed, ugly topping. I knew I shouldn’t have put the syrup in and trusted my instinct! Also way too greasy with suggested amount of biscuit.
Leo Woods's picture
Leo Woods
8th Apr, 2019
Indeed, couple of things to note, obviously don't use boiling water I found melting over a finished boiling kettle and leave it while you do something else melts it, and even if you have a few 'cubes/chunks' chocolate not melted doesn't matter it will, just keep string, and it will come together but Ive found it congealed when subjected to too high of a heat and water got into the mix.
meladygrey's picture
9th Mar, 2018
Help! I’ve followed the recipe measurements exactly three time times now for the topping and every time the chocolate seizes!! (Grainy/solid) why is this?
Leo Woods's picture
Leo Woods
8th Apr, 2019
Steam/water is getting into your mix dry the outside of the bowl before tipping, I've made this mistake a few times.
3rd Mar, 2018
This recipe is amazing. We made it in our cooking group at work (I work in a day centre for younger people with dementia) and everybody loved it and asked to do it again. We've now made it several times!
Ben Holloway's picture
Ben Holloway
21st Dec, 2017
Great recipe I recommend


Sarah Mitchell's picture
Sarah Mitchell
5th Jun, 2019
Can you freeze this recipe once made?
22nd Dec, 2015
Read comments before following this recipe, then avoid it and use Nigella's instead.
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.
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