Wednesday, 6 June 2012

Two Tone Malteser Tiffin

We enjoyed, however briefly summer weather a couple of weeks back, long days with temperatures reaching a staggering (for us) 25C degrees and clear blue skies, it was heartening to see so many people out barbecuing, walking, running and cycling, which makes me think that we would could get used to living an alfresco lifestyle if only the weather would comply! 
Now in such heat it is very difficult to turn on the oven for any reason but less so for lets face indulgent treats, so I rummaged around for a no bake recipe and this is the result. Now there is no real skill involved here, melting and bashing being the only skills required. It is also an opportunity to escape to a cool kitchen and emerge with a trayful of treats that everyone will fall on, praising your efforts and culinary skills, a winner all round!!

Recipe with complements of BBC Good Food

Makes 16 squares

200g Milk chocolate
100g Butter
2 tbsp Golden syrup
125g Digestive biscuits (I used rich tea biscuits)
135g Bag of Maltesers

For the topping
200g Milk chocolate (I used white chocolate)
25g Butter
1 tsp Golden syrup

Line a 20cm square baking tin with baking parchment. Place the 200g of chocolate, butter and 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.

Place the biscuits and 35g 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.

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.

For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.

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