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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!
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Category: Dessert
Type: Tiffin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 People
Author: Jane's Patisserie

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

ENJOY!

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.

51 Comments

  1. Sophie Yates on May 1, 2021 at 12:35 pm

    Would you need to adjust the recipe a lot if you want to leave out the raisins?

    • Jane's Patisserie on May 1, 2021 at 4:41 pm

      You can either leave them out or add more of something else!



  2. Judles on April 2, 2021 at 9:49 am

    5 stars
    Amazing, made this several times, yum! Just wondering as I haven’t much space does it have to be kept in the fridge or can I keep it in a tin?

    • Jane's Patisserie on April 3, 2021 at 9:52 pm

      It can be room temp if its not hot, but it takes longer to set!



  3. Rachel on January 5, 2021 at 6:12 pm

    5 stars
    Hi Jane,

    I am wondering if this recipe can be frozen? (I know, I’m the weirdo who freezes my baking to ensure I don’t eat it all in one go!! Lol)

    X

    • Jane's Patisserie on January 6, 2021 at 9:53 am

      Yes it can freeze, but the Maltesers that are exposed may dissolve x



  4. Lesley Blackman on December 8, 2020 at 7:59 pm

    5 stars
    Amazing recipe, made it twice recently it’s so good , thanks so much

  5. Hanna on November 12, 2020 at 5:04 am

    Hi, can you also use pancake syrup instead of golden syrup? Where we live you can’t get golden syrup, and the recipe looks delicious! Thank you

    • Jane's Patisserie on November 12, 2020 at 9:12 am

      I’m not really sure what pancake syrup is I’m afraid – if it is maple syrup, then they are really quite different and it may not work the same!



    • Hanna on November 12, 2020 at 9:19 am

      Thanks Jane, its corn syrup with 2% maple syrup, does that help?



    • Jane's Patisserie on November 12, 2020 at 10:36 am

      Oooh okay – I mean, corn syrup is the closest usually to golden syrup, so I would definitely give it a go – if the mixture splits, beat in a little boiling water or full-fat milk to bring it back x



    • Hanna on November 13, 2020 at 12:33 pm

      5 stars
      Thanks Jane, I found golden syrup although it was maple flavor. Used it anyway and it was delicious! Thank you very much for your replies and the great recipe.



  6. Charlotte Sweenie on November 7, 2020 at 1:40 pm

    How do I stop my mix from splitting every time? It split when I poured it over the biscuits etc & whenever I make rocky road with milk chocolate, butter and golden syrup it splits every time – I try not to stir it too much but still no luck!?

    • Jane's Patisserie on November 7, 2020 at 2:00 pm

      I would try using a mix of milk and dark chocolate, or just dark chocolate. You can also try adding milk or a little boiling water and mixing like crazy to bring it back x



  7. Jess on October 26, 2020 at 9:14 pm

    5 stars
    I love this recipe!! If I wanted to use vegan butter/chocolate would the quantities and method still be the same?

    • Jane's Patisserie on October 27, 2020 at 8:40 am

      Yeah they should be – a naturally vegan chocolate would be the best as some vegan chocolates (such as galaxy) won’t mix as well! x



  8. Gail on August 27, 2020 at 8:17 am

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

  9. Emily on 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 on 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



  10. Isabelle on 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 on August 17, 2020 at 8:06 pm

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



    • Rhona on April 27, 2021 at 6:45 pm

      I was thinking of adding cranberries instead of raisins 😊



  11. Jess on 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. 😊

  12. Amy on 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 on 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!



  13. Nida on July 22, 2020 at 1:18 pm

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

    • Jane's Patisserie on 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!



  14. Peter Newbould on 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.

  15. Judles on 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 on 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!



  16. Judles on 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 on May 20, 2020 at 1:17 pm

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



  17. Paris on 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!

  18. Julia on 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 on 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!



  19. Emily on 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

  20. Emma on July 24, 2019 at 6:21 pm

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

  21. Dan on 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 on 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.



  22. Iona on February 20, 2018 at 5:57 pm

    Could I use medjool dates instead of raisins?

  23. Caroline Csak on 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!

  24. Mama c on November 9, 2017 at 2:38 am

    What is a digestive?

    • Sarah on 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 on November 22, 2017 at 8:50 am

      I think the US equivalent is a Graham Cracker…?



  25. Gina on October 19, 2017 at 10:02 pm

    It will work with sugar cane syrup?

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

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



  26. Danielle on 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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