My Malteser tray bake has a light crunchy biscuit and Malteser base topped with a layer of melted chocolate, and then sprinkled with chopped Maltesers. It’s less rich than my Maltesers rocky road, but still guaranteed to satisfy any chocolate cravings. This no bake recipe takes less than 15 minutes to prepare, no oven required, and everyone will be coming back for more!
This no bake tray bake – also known as Maltesers tiffin and Maltesers slice – is one of my favourite recipes. I am a huge fan of no bake slices and traybakes; from chocolate fridge cake, to easy rocky road. The only cooking involved is melting of the butter and chocolate, and you can do this on the stove or in a microwave. And homemade no bake slices are a fun recipe to cook with kids!
Why we love this traybake recipe
This traybake has a light, malty and crunchy base, and is topped with silky melted chocolate. Adding chopped Maltesers to the base, along with crushed biscuits, means the slice is lighter than using just biscuits. It is quick and easy to prepare, and is best made a few hours ahead – ideal for busy days!
- Maltesers – if you are in America, use Whoppers. I use the plain milk covered ones, but dark chocolate or white chocolate Maltesers would work too. You could also chop up Maltesers Teasers or or use honeycomb Maltesers.
- Biscuits – my favourite biscuits for this recipe are malted milk biscuits. You can substitute digestive biscuits, graham crackers, or Marie biscuits, but I love the malted taste these biscuits (cookies) give with the malty Maltesers.
- Butter – unsalted.
- Golden Syrup – Lyles golden syrup. A thick inverted syrup that tastes slightly of caramel. If you can’t get it (it is a British product, but I’ve been able to get it in Canada and Australia too), light corn syrup would work.
- Chocolate – a mixture of dark and milk chocolate provides a richness without it being too rich or sweet. You can however use all dark chocolate or all milk chocolate if you prefer. Use the best quality chocolate you can.
How to make this Maltesers traybake
(For full detailed recipe, please see recipe card at the bottom of the post.)
- Crush the biscuits into crumbs – the best way to do this is with a rolling pin or in a food processor.
- Roughly chop the Maltesers.
- Add the chopped Maltesers to the biscuit crumbs.
- In a small saucepan, place the butter, golden syrup, cocoa powder and chocolate.
- Heat gently until melted.
- Pour over the Maltesers and crushed biscuits.
- Mix until well combined.
- Press down into a lined tin.
- Melt the remainder of the chocolate.
- Pour the melted chocolate over the biscuit layer.
- Spread out in an even layer.
- Top with more roughly chopped Maltesers and place in fridge to set.
Yes you can. It will make a richer slice compared to one made with a mixture of milk and dark, so you may want to cut it into slightly smaller pieces.
Maltesers are a British brand of crispy malted balls covered in creamy milk chocolate. The insides are light and crispy, and dissolve quickly.
Maltesers do not contain nuts.
My Recipe Tips
- If using malted milk biscuits, they can be harder to make into crumbs than digestive biscuits. I find the best way is to roughly break them into pieces and place into a shatterproof mixing bowl, then use the end of a rolling pin to break them up; or roughly break them up and place in a food processor and whizz to crumbs.
- Chop the Maltesers roughly, so there are some larger chunks – these will remain crisp when you mix them with the biscuit crumbs.
- Leave the melted butter and chocolate mixture in the saucepan for 5 minutes to cool slightly – this will stop it from melting all the chocolate off the Maltesers in the slice.
- Melt the chocolate gently, either in a microwave or in a heatproof bowl set over a pan of just simmering water. If the chocolate gets too hot, it will seize.
- If you are worried about the chocolate layer cracking, you can add a teaspoon of coconut oil.
- Fridge – keep in a covered container in the fridge for up to a week.
- Freezer – wrap well and keep in the freeze for up to 2 months. Note: The chopped Maltesers on the top can go a little soft once thawed, so if making to freeze I wouldn’t add any on top of the slice, leave it plain melted chocolate.
Other Easy Slices and Bake Recipes
Malteser Tray Bake
- 200g (7 oz) malt biscuits / malted milk biscuits ($1.30 / £0.50)
- 100g (3.5 oz) Maltesers ($3.57 / £1.32)
- 100g (3.5 oz) butter ($1.30 / £0.70)
- 1 tablespoon cocoa powder ($0.17 / £0.08)
- 2 tablespoons golden syrup ($0.20 / £0.06)
- 50g (1 ¾ oz) dark chocolate, roughly broken ($1.25 / £0.25)
- 50g (1 ¾ oz) milk chocolate, roughly brokwn ($1.25 / £0.25)
- 50g (1 ¾ oz) milk chocolate, roughly broken ($1.25 / £0.25)
- 75g (2 ½ oz) dark chocolate, roughly broken ($1.88 / £0.38)
- 40g (1 ½ oz) Maltesers, roughly chopped ($1.43 / £0.53)
- Line a 20cm x 20 cm (8" x 8") square tin with baking paper.
- Crush the biscuits to fine crumbs – either in a food processor or with the end of a rolling pin – and place in a medium size mixing bowl.
- Roughly chop the Maltesers, leaving some larger chunks, and put them in the bowl with the biscuit crumbs.
- In a small sauce pan over a low heat, place the butter, cocoa, golden syrup, 50g milk chocolate and 50g dark chocolate and heat, stirring, until the butter and chocolate have melted.
- Leave the chocolate mix to cool for a couple of minutes, then pour over the Maltesers and biscuit crumbs.
- Mix well until all the biscuit crumbs are coated in the chocolate mixture.
- Pour into the prepared tin and smooth out, pressing down with the back of a spoon.
- Melt the remaining 50g milk chocolate and 75g dark chocolate, either in the microwave or in a heatproof bowl set over a pan of barely simmering water.
- Once melted, pour over the chocolate Maltesers biscuit base, and spread out to cover the slice.
- Sprinkle over the roughly chopped Maltesers and place in the fridge for 2-3 hours to set.
- Take out of the fridge 30 minutes before you want to cut it. Using a sharp knife, carefully cut into 16 pieces.
- Store in an container in the fridge.