Malteser Tiffin

📝 Instructions

1. 1
   Line a 20cm square baking tin with baking parchment.

   🔧 20cm square baking tin
2. 2
   Place the milk chocolate, unsalted butter and golden syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

   🥘 200 g milk chocolate 🥘 100 g unsalted butter 🥘 4 tbsp golden syrup

   🔧 heat-proof bowl 🔧 pan
3. 3
   Place the digestive biscuits and 35 g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.

   🥘 300 g digestive biscuits 🥘 35 g Maltesers

   🔧 freezer bag 🔧 rolling pin
4. 4
   Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.
5. 5
   For the topping, melt the dark chocolate, unsalted butter and golden syrup as before and spread over the biscuit base.

   🥘 100 g dark chocolate 🥘 25 g unsalted butter 🥘 1 tbsp golden syrup
6. 6
   Cover the tin with cling film or foil and refrigerate for 1 to 2 hours before cutting into squares.

   ⏱️ 2 hours