Malteser Tiffin
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A no-bake Malteser tiffin made of all things delicious – biscuits, Maltesers, dark and milk chocolate and more
Who doesn’t love a no-bake treat?! Honestly, this is just one of my favourite things in the world to make as it’s so easy, and so delicious.
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; it VANISHED.
I love a tiffin recipe, there are a few on my blog but my favourite are Biscoff tiffin and Crunchie tiffin – YES PLEASE! Theres something about getting a cold piece of tiffin from the fridge and biting into a chunk of chocolate, biscuit and raisins all mixed together…. it just hits all the right spots.
Chocolate
Because I have so many varying recipes, 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. The main goal is to have the total weight of chocolate being 400g. I would avoid using white chocolate however.
Maltesers
I think Malteser’s are a bit underrated for how popular they are. Sometimes, if a chocolate is SO big and famous, people tend to avoid it a little. I love how light and moreish they are, and I think they would wonderfully in bakes. My Malteser cookies are always popular, along with my Malteser chocolate traybake cake.
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. To me, they are as in sync as white chocolate and raspberry is.
Method
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. If your mixture does split, you can take it off the heat and add a little milk and beat to bring it back together.
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.
Tips & Tricks
- This recipe lasts for 7+ days at room temp, or in the fridge
- You can freeze the tiffin for 3+ months
- I use this 9″ square tin in my recipe
- 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 chocolate.
- 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
Malteser Tiffin!
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
- This recipe lasts for 7+ days at room temp, or in the fridge
- You can freeze the tiffin for 3+ months
- I use this 9" square tin in my recipe
- 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 chocolate.
- 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
ENJOY!
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J x
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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?
You would actually need more chocolate, as you have a risk of the mixture splitting, or you need to reduce the butter and syrup!
Love it! I was wondering if I can use maple syrup substitute for golden syrup.
Thanks
I have not tried this I’m afraid, so I am unsure as the textures between the two are quite different!
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.
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 😔
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!
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
Yeah you definitely could! I think it would be just as tasty with more biscuits x
Fabulous recipe and so easy to make!
Thanks again Jane for a fabulous treat to make!
Ahh yay!!
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
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!
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
Just made this today ready for a coffee morning we are holding for charity. It’s delicious.
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.
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.
Could I use medjool dates instead of raisins?
I don’t see why not!
I like to add dried cranberries at this time of year to make it “seasonal “ . Also, nuts are good too!
What is a digestive?
It is a biscuit – a plain biscuit, sometimes used also for the base of desserts but great with just a cup of tea.
I think the US equivalent is a Graham Cracker…?
It will work with sugar cane syrup?
I have no idea, I have never used that before.
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
Awh thank you, Danielle!! x