Maltesers Cake Bars, 5 x 26.2g

Product Information

I used a mix of sugars for the sponge. You can use all caster sugar or all light brown soft sugar if you prefer. OMFG. Chocolate flavoured Pavlova with a gorgeous Malteser Top thanks to Good to Know! 4. Smashed Malteser Tiramisu Grab the recipe here! One thing I will say AGAIN with this fudgey type cake recipe is that the coffee is IMPORTANT. Don’t worry, you can NOT taste the coffee in the cake, but it just enhances the richness of the chocolate in the sponge and takes it to the next level. 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. This soft and sweet chocolate buttercream frosting is made using real chocolate. It adds depth, flavour and texture. I use this frosting ALL the time.

These cake bars are low in syns since they are sweetened with sweetener and use ingredients such as fat reduce cocoa which keeps them low in calories. Fibre One Cake Bars Syn Values Everyone loves a Malteser, and the delicious team may be this chocolate’s number one fans. So, we thought it only appropriate to find a few recipes that celebrate those lovely little balls in all their malted glory. I love an indulgent no-bake chocolate fridge cake, and this easy Malteser tiffin is right up there with the best of them! This sponge is quite different to a regular chocolate Victoria sponge style chocolate cake, and there is a reason – it is chocolate fudge cake sponge like mentioned above. Because of all the other ingredients that have been added into the sponge – the buttermilk, the plain flour, the melted chocolate, the bicarbonate of soda etc… it creates something wonderful.

Crush the biscuits. You can do this by hand or in a food processor. Don’t blitz them to fine crumbs as if you were making a cheesecake base – you need a mixture of both small crumbs and larger pieces of biscuit. If the sponge cakes have a dome top at all, trim off with a sharp bread knife (this is really important so that the tower of cake sits level). Milk chocolate. I love Callebeut chocolate, but if I’m honest, I also use any supermarket brand milk chocolate. You’ll need 400g milk chocolate for the traybake and 200g for the topping. If I’m on a budget, I buy the 30p bars from the supermarket – I’ve never had a problem with them.

You will need either a 20x20cm or 32x22cm baking tin, baking paper to line the tin and a small palette knife to spread the chocolate over the traybake. Start with softened butter. Use an electric mixer to beat the butter until pale and creamy, then start adding the sugar.

Confirmation

Six: Dollop spoons of the dark and white chocolate over the tiffin and use a skewer to create a marble effect. A squashy baked dough topped with a silky milk chocolate glaze and crispy Malteser pieces? Doughnut mind if I do. 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.