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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Absolutely fantastic recipe Thankyou Jane. Tastes amazing, we went with an equal mix of dark and milk chocolate which was just right, but could see it would be too sickly with just milk chocolate.
Hi Jane , wanted to make this in a 7 inch tin would I half the recipe for that? Thanks.
Made these today. Used milk chocolate and old gold dark chocolate. Omitted the raisins. Didn’t read the comments until after which advised me to put more stuff in. Hubby liked it but said it was sickly was this due to the lack of raisins ?
I’ve made this twice now for a friend’s birthday. Anyway, for the tiffin I used a mix of dark and milk chocolate with hazelnuts. It works really well.
Would you need to adjust the recipe a lot if you want to leave out the raisins?
You can either leave them out or add more of something else!
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?
It can be room temp if its not hot, but it takes longer to set!
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
Yes it can freeze, but the Maltesers that are exposed may dissolve x
Amazing recipe, made it twice recently it’s so good , thanks so much
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
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!
Thanks Jane, its corn syrup with 2% maple syrup, does that help?
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
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.
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!?
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
I love this recipe!! If I wanted to use vegan butter/chocolate would the quantities and method still be the same?
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
Can you freeze any of your tiffins or rocky roads? Thanks for your help
Yes indeed! X
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!
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
Hi, can I just leave out the raisins or would I need to substitute?? Thanks
You could just leave them out, but you could also increase biscuits/maltesers instead x
I was thinking of adding cranberries instead of raisins 😊
This is my favourite dessert recipe! My family and friends all love it! I add cherries to mine too. 😊