An easy 5 ingredient chocolate Malteser tiffin recipe - the ultimate indulgent treat!
This easy no-bake chocolate traybake is super simple to make and perfect for bake sales, parties, and even Afternoon Tea! It's pretty much the same delicious recipe as my mini egg tiffin, but swaps the Cadbury mini eggs for malty Maltesers!
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I love an indulgent no-bake chocolate fridge cake, and this easy Malteser tiffin is right up there with the best of them!
Rich chocolate (milk, white and dark!), crushed digestive biscuits, and addictive Maltesers are the main ingredients in this easy tiffin recipe, not forgetting the all-important sweet golden syrup and butter too! There's also a secret ingredient to prevent the chocolate topping from cracking!
👩🍳 Love chocolate tiffin? Try my easy chocolate orange tiffin recipe using Terrys chocolate orange!
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✔️ Why you'll love this recipe!
- An easy no-bake chocolate Malteser fridge cake recipe.
- Only 5 main ingredients.
- Quick to make - less than 10 minutes in fact.
- Perfect for parties and bake sales.
🛒 Ingredient notes
- Maltesers - the star of the show! You'll need some whole Maltesers and some crushed or chopped. You could swap the Maltesers for chopped Cadbury crunchie bars and make crunchie honeycomb tiffin.
- Digestive Biscuits - crushed into small pieces. Swap for ginger nuts or Rich Tea if you prefer. The easiest way to crush the digestives is to bash them with a rolling pin in a sealed freezer bag
- Chocolate - a mixture of dark chocolate and milk chocolate for the base, and white chocolate and dark chocolate for the topping.
- Butter - unsalted is best.
- Golden Syrup - swap for honey if you can't find golden syrup.
- Vegetable Oil (optional) - to prevent the chocolate topping from cracking when cut.
🔪 How to make no-bake Malteser tiffin
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the chopped dark chocolate and milk chocolate in a heat proof bowl with the butter and golden syrup. Microwave in 30-second bursts, stirring with a wooden spoon inbetween. Allow to cool to room temperature.
Two: Place the crushed digestives and Maltesers in a large bowl and mix.
Three: Pour the melted chocolate mixture over the crushed biscuits and Maltesers and stir to combine.
Four: Spoon the tiffin into a 20cm square baking tin, lined with overhanging clingfilm or baking paper, and press down firmly with the back of a spoon. Place the tin in the fridge whilst you make the topping.
Five: Melt the dark chocolate and white chocolate in the microwave in two separate bowls. Add a few drops of vegetable oil to each bowl and mix in (this will prevent the topping from cracking when cut).
Six: Dollop spoons of the dark and white chocolate over the tiffin and use a skewer to create a marble effect.
Seven: Scatter over the Maltesers reserved for the topping and press down lightly.
Eight: Refrigerate for 2 hours before lifting the tiffin out of the tin (using the overhanging clingfilm) onto a chopping board and cutting into bars with a sharp knife.
💭 Expert tips
- If you prefer, you can melt the butter and syrup on a low heat in a saucepan on the hob and stir in the chopped-up chocolate until it all melts together. I find the microwave method is easier, but you must melt it in short bursts, stirring in between every time, to prevent the chocolate from burning and becoming grainy.
- To speed up the setting process (meaning you can tuck in quicker!), place the tin in the freezer for 45 minutes, before cutting the tiffin into bars.
- Store the tiffin bars in the fridge, especially if it's warm!
- Always line the tin with overhanging cling film (or nonstick baking paper) to ensure you can easily remove the tiffin from the tin in one piece.
- Adding a few drops of vegetable oil to the melted chocolate for the topping will help prevent it from cracking when cut.
- Don't have a 20cm square baking tin? Make the Malteser tiffin in a 2lb loaf tin instead.
🍴 Serving suggestions
Serve the Malteser tiffin at parties and bake sales - kids and adults love it! It's also great for Afternoon tea served with cherry and almond scones and sticky date flapjacks.
📖 Variations
- Swap the Maltesers for another chocolate-coated candy such as Crunchie Bars.
- Use shortbread biscuits instead of digestives.
- Add the zest of an orange for a chocolate orange flavour.
- Add a handful of mini marshmallows to make Malteser Rocky Road.
- Add raisins, sultanas, or even chocolate raisins for more sweetness and texture.
- For an extra chocolatey treat, add in 150g of chocolate chips to the tiffin base.
- A handful of chopped nuts would add a lovely crunch to the tiffin.
- Lower the calories and leave off the chocolate marble topping.
🥡 Storage
Store: The no-bake chocolate traybake can be made up to 3 days ahead and stored in the fridge in an airtight container. Leftovers will keep in the fridge for a week....but they won't last that long! The Maltesers will slightly soften over time but it doesn't affect the flavour.
Freeze: Malteser tiffin bars can be frozen for up to 3 months in a freezer-safe container.
❓ Frequently asked questions
The main difference between chocolate tiffin and rocky road is marshmallows. Rocky road contains marshmallows and tiffin does not.
1. Line the tin with baking paper or clingfilm so that the tiffin, once set, can be removed to a chopping board easily.
2. Take the tiffin out of the fridge (or freezer) 20 minutes before cutting to soften it slightly.
3. Use a sharp knife to cut long strips, then turn the chopping board around 180 degrees and cut long strips the other way.
4. Add a few drops of vegetable oil to the chocolate topping to prevent it from cracking when cut.
😋 More no-bake sweet treats to try!
- Mini Egg Tiffin
- Christmas Tiffin
- Chocolate Tiffin
- White Chocolate Tiffin
- Biscoff Tiffin
- Biscoff Rocky Road
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Recipe
Best Ever Malteser Tiffin
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Equipment
- Rolling Pin
- 20 cm (8'') Square Baking Tin
- Cling Film
- Wooden Spoon
- Skewers
Ingredients
- 250 g Digestives crushed into pieces leaving some pieces larger for texture
- 150 g Dark Chocolate chopped or broken into pieces
- 150 g Milk Chocolate chopped or broken into pieces
- 100 g Butter unsalted
- 125 g Golden Syrup
- 150 g Maltesers left whole
For the topping
- 100 g Dark Chocolate broken into pieces
- 100 g White Chocolate broken into pieces
- 150 g Maltesers some chopped or crushed and some left whole
- ¼ teaspoon Vegetable Oil
Instructions
- Line a 20cm square baking tin with clingfilm or nonstick baking paper, making sure it overhangs the edges of the tin.
- Place the dark chocolate and milk chocolate for the tiffin in a heat proof bowl with the butter and golden syrup. Microwave in 30-second bursts, stirring with a wooden spoon inbetween. Allow to cool to room temperature.150 g Dark Chocolate, 150 g Milk Chocolate, 100 g Butter, 125 g Golden Syrup
- Place the crushed digestives and Maltesers in a large bowl and stir.150 g Maltesers, 250 g Digestives
- Pour the melted chocolate mixture over the crushed biscuits and Maltesers and mix to combine.
- Spoon the tiffin into a 20cm square baking tin, lined with clingfilm, and press down firmly with the back of a spoon. Place the tin in the fridge whilst you make the topping
For the topping
- Melt the dark chocolate and white chocolate in the microwave in two separate bowls. Add a few drops of vegetable oil to each bowl and mix in (this will prevent the topping from cracking when cut).100 g Dark Chocolate, 100 g White Chocolate, ¼ teaspoon Vegetable Oil
- Dollop spoons of the dark and white chocolate over the tiffin and use a skewer to create a marble effect.
- Scatter over the Maltesers reserved for the topping and press down lightly.150 g Maltesers
- Refrigerate for 2 hours before lifting the tiffin out of the tin (using the overhanging clingfilm) onto a chopping board and cutting into bars with a sharp knife.
Notes
- If you prefer you can melt the butter and syrup on a low heat on the hob and stir in the chopped-up chocolate until it all melts together. I find the microwave method is easier, but you must melt it in short bursts, stirring in between every time, to prevent the chocolate from burning and becoming grainy.
- To speed up the setting process (meaning you can tuck in quicker!), place the tin in the freezer for 45 minutes, before cutting the tiffin into bars.
- Store the tiffin bars in the fridge, especially if it's warm!
- Always line the tin with cling film (or nonstick baking paper) to ensure you can easily remove the tiffin from the tin in one piece.
- Adding a few drops of vegetable oil to the melted chocolate for the topping will help prevent it from cracking when cut.
- Swap the Maltesers for another chocolate-coated candy such as Crunchie Bars.
- Use shortbread biscuits instead of digestives.
- Add the zest of an orange for a chocolate orange flavour.
- Add a handful of mini marshmallows to make Malteser Rocky Road.
- Add raisins, sultanas or even chocolate raisins for more sweetness and texture.
- A handful of chopped nuts would add a lovely crunch to the tiffin.
- Lower the calories and leave off the chocolate marble topping.
Claudia Lamascolo
These look delicious and a must try I am book marking for Easter~
Elaine
This the perfect recipe if you ask me. Great as a snack but even better as a gift. Yum!
Emily Flint
I've been looking for something unique to make for my mom, who loves malted milk balls. She is going to love this one!
Ieva
I adore Maltesers so I knew I would like this recipe, but it was even better than I thought! So easy to make! It was gone within an hour of taking it out of the freezer 🙂
Michelle
Amazing! Maltesers are my favorite, and these are so easy to make!