Malteser Tiffin

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A No-Bake Chocolate Traybake made of all things Delicious. Biscuits, Maltesers, Dark and Milk Chocolate and more making heavenly Malteser Tiffin!

So Tiffin is a delicious treat, that I have always adored. I will admit that it has often taken second place to Rocky Road because I naturally preferred it… but this recipe changes things. I’ve never thought of this recipe as being one to virtually disappear as soon as it was given out for eating, but it did. Like, it VANISHED.

I decided that with this recipe I would rather mix Dark Chocolate and Milk Chocolate together as I have always preferred my tiffin with a slightly darker taste compared to my Rocky Road in which I use Milk Chocolate alone. For this particular recipe, I thought going half and half with the two chocolates was ideal, but in reality you can use any combination you like. 100g of Dark, and 300g of milk, all dark, all milk, half and half etc.

You can of course make this recipe without the Maltesers if you are not a fan… but I had three bags in my cupboard that I wanted to use up. You can increase the digestives in the recipe, or even add another element that you preferred. Same goes for the raisins, I get that a lot of people don’t like raisins… but I do love a good tiffin with raisins in it. They make it seem healthier almost?!

This recipe is reasonably similar to my Cornflake & Malteser Rocky Road but I will still go ahead and call it Tiffin. I like the extra chocolate layer on top as it makes it look nicer, and its an extra chocolate hint so whats not to love?! Again, this is optional (as I am well ware the pure amount of chocolate that has been used in the same recipe) but YUMMY.

The method of heating the Golden Syrup and Butter together helps prevent splitting which can happen to some people when combining the two ingredients with Chocolate. Often, splitting is down to the temperature becoming too high, so adding the chocolate to the heated Syrup/Butter mixture is an easier method!

I tend to melt my Syrup and Butter together in a large pan on a low heat, and then add in the chocolate which has been chopped quite small. I then pour this into a large bowl which has the Biscuits, Maltesers and Raisins in and fold it all together! Honestly, its so easy and so delicious so ENJOY! x

Malteser Tiffin!

A No-Bake Chocolate Traybake made of all things Delicious. Biscuits, Maltesers, Dark and Milk Chocolate and more making heavenly Malteser Tiffin!
5 from 6 votes
Print Pin Rate
Category: Dessert
Type: Tiffin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 People
Author: Jane's Patisserie


Malteser Tiffin

  • 175 g Golden Syrup
  • 125 g Unsalted Butter
  • 200 g Milk Chocolate (chopped)
  • 200 g Dark Chocolate (chopped)
  • 175 g Digestives (chopped)
  • 175 g Maltesers
  • 100 g Raisins

Optional Topping

  • 150 g Milk Chocolate (chopped)
  • 150 g Dark Chocolate (chopped)
  • 100 g Maltesers


  • Line a 9×9″ square baking tray with parchment paper, leave to the side.
  • Melt the golden syrup and butter gently in a pan on a low heat – when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
  • If it doesn’t quite melt then turn the heat back on to a very low setting so that the chocolate doesn’t split.
  • Pour the digestives, maltesers, and raisins into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
  • In another bowl, melt together the next set of chocolate and pour on top of the Tiffin. Sprinkle on a bag of maltesers, and crush a few over as well. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
  • Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.


  • I use any chocolate for my recipes that I can – some more expensive than others, it doesn’t really matter. If you are after a good quality chocolate then Callebaut is the way to go, but I even love Tesco’s Every Day Value chocolate which is only 45p for 100g!
  • This recipe will work perfectly with Milk and Dark Chocolate, but not so much with White Chocolate. You can use all Milk Chocolate if you like, or all dark, but the sweetness level will change. I like the mixture of both so its less sweet than Rocky Road, and more Tiffin like.
  • You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!
  • This will last for 1-2 weeks in the fridge.
Nutrition Facts
Malteser Tiffin!
Amount Per Serving
Calories 397 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 17mg6%
Sodium 62mg3%
Potassium 286mg8%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 28g31%
Protein 3g6%
Vitamin A 205IU4%
Vitamin C 0.3mg0%
Calcium 27mg3%
Iron 3.8mg21%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Traybake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Gail
    August 27, 2020 at 8:17 am

    5 stars
    Can you freeze any of your tiffins or rocky roads? Thanks for your help

  • Emily
    August 18, 2020 at 9:36 pm

    Hi, I’ve attempted this recipe three times and it’s only worked once! Twice the chocolate mixture has split – the first time I definitely overheated it, but I’ve no idea why it split the second time. Do you have any advice/tips? I loved this recipe the one time I made it properly and I’m desperate to get it right again!

    • Jane's Patisserie
      August 19, 2020 at 12:03 pm

      Often you can bring the mix back just by adding in a splash of milk and mixing off the heat. Usually it splits because of over heating, or over mixing, or using the wrong chocolate x

  • Isabelle
    August 17, 2020 at 3:42 pm

    Hi, can I just leave out the raisins or would I need to substitute?? Thanks

    • Jane's Patisserie
      August 17, 2020 at 8:06 pm

      You could just leave them out, but you could also increase biscuits/maltesers instead x

  • Jess
    August 17, 2020 at 12:19 pm

    5 stars
    This is my favourite dessert recipe! My family and friends all love it! I add cherries to mine too. 😊

  • Amy
    August 7, 2020 at 2:35 pm

    Hi Jane, just wondering if you use all milk chocolate do you still need the same amount of golden syrup or will it make it too sweet?

    • Jane's Patisserie
      August 7, 2020 at 3:13 pm

      You would actually need more chocolate, as you have a risk of the mixture splitting, or you need to reduce the butter and syrup!

  • Nida
    July 22, 2020 at 1:18 pm

    Love it! I was wondering if I can use maple syrup substitute for golden syrup.

    • Jane's Patisserie
      July 22, 2020 at 7:12 pm

      I have not tried this I’m afraid, so I am unsure as the textures between the two are quite different!

  • Peter Newbould
    June 7, 2020 at 11:10 pm

    5 stars
    A friend of mine has been making this for me for a while however she adds a couple of packets of rolos to it and it’s amazing. Shout out to Beth Scully. I asked for the recipe and she directed me to you. I had already tried to make your millionaire shortbread prior so I’m chuffed that she used your recipe for this. I’ll definately be giving the tiffin a go.

  • Judles
    May 27, 2020 at 12:27 am

    5 stars
    Hiya Jane, when I came to make it today I realised that I’d run out of golden syrup. Is there anything else I could substitute it with? It’s difficult getting all kinds of things including caster sugar now. and my daughter and I were wanting to try more of your bakes so it’s a little disappointing 😔

    • Jane's Patisserie
      May 27, 2020 at 6:37 pm

      Hiya – yes lockdown is making it difficult for baking! Everyone is now baking! You can try honey, but I haven’t tested this as much!

  • Judles
    May 20, 2020 at 2:23 am

    5 stars
    I just love Tiffin. Unfortunately I couldn’t get any maltesers yet again. Could I put extra biscuits in to replace the amount of maltesers instead or would it then be too biscuity do you think? Thanks! x

    • Jane's Patisserie
      May 20, 2020 at 1:17 pm

      Yeah you definitely could! I think it would be just as tasty with more biscuits x

  • Paris
    May 14, 2020 at 2:03 pm

    5 stars
    Fabulous recipe and so easy to make!
    Thanks again Jane for a fabulous treat to make!

  • Julia
    March 4, 2020 at 6:37 pm

    Hi Jane,

    I just love all of your recipes , so much so I spend more than I should on baking ingredients haha. Know you use the Callebaut chocolate a lot of the time but are there certain recipes that taste the same if use a supermarkets own chocolate? I usually use the dr oetker chocolate and chocolate chips but wondering if you think the supermarkets own chips would still taste as good for cookies etc or if you had any rules you generally follow! Thanks

    • Jane's Patisserie
      March 4, 2020 at 7:39 pm

      In general for cookies and such I do just use callebaut as it’s already in chip form – but occasionally if I have run out I will buy supermarket own chocolate chips and they’re still good! Also, sometimes, I buy supermarket own chocolate bars for recipes like these and they’re still good – I just generally love callebaut haha!

  • Emily
    November 18, 2019 at 3:17 pm

    Hi Jane,
    I have just made this, I used a mixture of digestives, ginger nuts and added a splash of cointreau and another spoonful of cacao powder to the chocolate base. I used white chocolate to cover and sprinkled with pistachios and cranberries for a festive twist! Thank you for the inspiration! Looking forward to see how it turns out! x

  • Emma
    July 24, 2019 at 6:21 pm

    Just made this today ready for a coffee morning we are holding for charity. It’s delicious.

  • Dan
    February 21, 2018 at 2:46 pm

    This looks fantastic! And something I want to make soon.

    A couple of questions..
    You mentioned that it can kerp for 1-2 weeks in the fridge but can it also be kept at room temperature (after it has turned solid in the fridge) for a couple of days with no ill effects? So if i make this on a Tuesday morning, refrigerate until Wednesday morning then cut and put in a airtight container, will it be fine? Until Thursday/Friday?

    Also, have you ever tried this recipe with mini eggs? I was thinking of doing it for easter but going back to the malteser version at other times of the year.

    • Jane's Patisserie
      February 22, 2018 at 9:07 am

      Hiya! Yes that would be fine – its just best to set it in the fridge so its properly firm. And then yes I have also tried it with mini eggs and its delicious.

  • Iona
    February 20, 2018 at 5:57 pm

    Could I use medjool dates instead of raisins?

  • Caroline Csak
    December 10, 2017 at 8:22 pm

    I like to add dried cranberries at this time of year to make it “seasonal “ . Also, nuts are good too!

  • Mama c
    November 9, 2017 at 2:38 am

    What is a digestive?

    • Sarah
      November 9, 2017 at 2:34 pm

      It is a biscuit – a plain biscuit, sometimes used also for the base of desserts but great with just a cup of tea.

    • Lizzie
      November 22, 2017 at 8:50 am

      I think the US equivalent is a Graham Cracker…?

  • Gina
    October 19, 2017 at 10:02 pm

    It will work with sugar cane syrup?

    • Jane's Patisserie
      October 20, 2017 at 8:25 am

      I have no idea, I have never used that before.

  • Danielle
    August 21, 2017 at 6:22 pm

    Holy crapola I can’t wait to make these!! Malteasers are my absolute fave ? I am making your malteaser cheesecake for my birthday in a couple of weeks, I don’t plan on sharing it….! Muahahaha!!
    Seriously love like, everything you bake. Super amazing baking lady! Xx


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