Malteser Tray Bake

Malteser No Bake Fridge Cake Bites

This week I treated to my office to a Malteser tray bake. They are literally little cubes of deliciousness…I dare you to try to stop after just one piece (we couldn’t, we demolished them very quickly!)

I’ve got my friend Lynsey to thank for introducing me to the tray bake – she’d made it with her little daughters for when I visited one Saturday. Needless to say I went straight home and Googled recipes so I could make my own and have made them time and time again.

There are lots of different recipes out there; this is how I like to make it:

  • 200g milk chocolate (you could choose Galaxy as Maltesers are also Mars chocolate but I’ve tried Cadburys and cheap brand chocolate and they both taste great!)
  • 100g butter
  • 4 tablespoons golden syrup
  • 225g plain digestive biscuits
  • 160g Maltesers

The technical bit:

  1. Break up your digestive biscuits to a crumb in a bowl (you can do this by hand…but it is more fun to put them into a sealed bag and bash them (gently) with a rolling pin. Put them to one side for now
  2. Line a loaf tin/square cake tin with cling film (you don’t have to, put it makes it so much easier to lift out your tray bake if you do…Lynsey didn’t so I’ve got her to thank for this tip!)
  3. Put the butter, chocolate and golden syrup into a saucepan and gently heat on the hob (lowest heat), stirring continuously until they have melted
  4. Add your digestives and stir well
  5. Add your Maltesers, stir in (gently so you don’t crush them) quickly before the chocolate melts too much
  6. Transfer to the loaf tin, gently pressing down and into the corners to fill any gaps – I found using a silicone spatula very helpful for this
  7. Put in the fridge until it has fully set. I generally make mine the night before so I leave them in the fridge overnight – if you’re making them to eat on the same day (and why wouldn’t you?!) I would leave it in the fridge for 3 hours +
  8. Remove your tray bake from the fridge and cut into small squares

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