Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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Tip into a greased and lined tin and use a metal spoon to press the mix into the corners and flatten it down into an even layer. You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g. Imagine a biscuit. Now make it crunchier and a little bit more fancy. You’ve reached biscotti. Now add Maltesers and Baileys. You’ve reached heaven. Prepare all the add-ins(Maltesers, biscuits etc) before the chocolate is melted. This way they can be mixed into the chocolate at the optimal time and there is no risk that the mixture will be too stiff to spread out

For the full recipe with measurements, head to the recipe card at the end of this post. How to make Maltesers Cheesecake Start by melting both chocolates, the golden syrup and butter together in a pan on a low heat. Then leave the mixture to cool for 10 minutes. Prepare the fillings and stir them together in a mixing bowl.If you prefer to microwave the chocolate, butter and biscoff spread, again, do so on a low heat and stir well after every 15 seconds. Stop heating when a few lumps of chocolate still remain and stir until they melt in. These goodies are all wrapped up in a fudgy mix of white chocolate, Biscoff spread and butter and the result is a sweet bar with a flavour reminiscent of Caramac. This Biscoff tiffin will cause anybody eating a slice to sigh with delight. For the full recipe with measurements, head to the recipe card at the end of this post. How do you make sure the cheesecake sets? Choose the best quality chocolateyou can find/ afford and treat it with respect. White chocolate has a reputation for seizing and/ or splitting when it is heated, so use a very low heat, stir it frequently and take off the heat when a few lumps of chocolate still remain to avoid over-cooking it. The remaining lumps of chocolate will melt as the mixture is stirred

The filling should be creamy but hold peaks when you are beating it. If the filling is too runny consider using more cream cheese and less cream or add some gelatine to stabilise it. Take a look at this Cheesecake Bars recipe which uses gelatine for the method. DECORATING YOUR MALTESER CHEESECAKE We just felt it really important to let you know that Nutella *might* not be at the top of the chocolate spread food chain anymore, because this one has chunks of Maltesers, which pretty much wins everything.Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake. Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.

There are two likely causes of the chocolate seizing or going grainy once heated. Either it is of inferior quality and not suitable for melting or too much heat was applied to it. Well, the Maltesers you put in the filling and the ones you halve for the toping are going to be chewy, but the Maltesers you keep whole will stay crisp despite being refrigerated. To make the buttercream, mix the butter in the bowl of a stand mixer with the paddle attachment for a few minutes. Add the icing sugar, malt powder, milk and vanilla extract and mix until well combined and smooth. You can add more milk if needed You could also use crushed Maltesers in the filling but I prefer using the chocolate spread which has tiny crunchy malty pieces in it. Word of warning – it’s totally addictive! MALTESERS CHEESECAKE STEP BY STEP Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps. Tap the tin on the work surface a few times to help the remaining chocolate fill in any gaps and remove air bubblesDo let the mix cool for 5 minutes before adding anything to it, then add the biscuits first. This cools the mixture sufficiently to keep the marshmallows, chocolate chips and Maltesers in good shape, rather than melting themselves, which is what would happen if they were added too soon (not a pretty sight). A squashy baked dough topped with a silky milk chocolate glaze and crispy Malteser pieces? Doughnut mind if I do.

I used malted milk biscuits for the base, you can use digestive biscuits if you prefer, just increase the butter to 135g. You could also drizzle the cheesecake with melted chocolate or use Maltesers Truffles to decorate. FALL IN LOVE WITH CHEESECAKE Spoon the reserved melted chocolate mixture over the top and roughly spread it out. Scatter the remaining marshmallows over the top and use your fingers to press them in.

OK, so it’s actually called Maltesers Teasers spread, but anyone with any sense knows that the Teaser bars released in 2013 are nowhere near as exciting or perfect as the MaltEaster bunny that inspired them. Nuh uh. I would start at two tablespoons then taste test and add more if you prefer a stronger malt taste. CAN YOU FREEZE MALTESER CHEESECAKE? Simply the ultimate Malteser Cheesecake– a creamy no bake cheesecake that’s malty and chocolatey and drop dead YUMMY!This easy Maltesers Cheesecake recipe is the perfect make ahead dessert. Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set. Finishing Touches Add the milk, self raising flour, cocoa powder, malt powder, baking powder and bicarbonate of soda and gently whisk or fold in. Spread the mixture out into the tin.