Maltesers Teasers Block Chocolate Bar, 150g

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Add the chopped chocolate and butter to a double boiler over low heat and melt until smooth. Or add to a heatproof bowl and microwave on medium power (not high power - which is standard/default on some models) for 45-second intervals, stirring between each. For the dark chocolate in the base layer, I typically use 50% dark chocolate. Anywhere between 45-70% works, but I wouldn't use anything stronger. One of the defining features of Maltesers is not only that they’re as moreish as anything can be, but that they’re so delightfully round. It’s a simple touch, but a thoroughly enjoyable one! The process of how they end up so round is a totally mesmerising one, too. Well, the malty centres are cooked in little balls which are then coated in chocolate using a technique called ‘panning’. This involves the centres being tumbled constantly in a pan as melted chocolate is added to coat them. Both the speed and the amount of chocolate has to be carefully monitored to make sure the Maltesers come out just the way we like them. Love chocolate tiffin? Try my easy chocolate orange tiffin recipe using Terrys chocolate orange! Jump to: Sweet treats don’t get much better than Malteser tiffin! Crunchy, chocolatey and incredibly moreish, these Malteser tiffin bars will be gone in 60 seconds… so enjoy them while they last!

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. Cherry brownies – deliciously decadent, these cherry brownies are gooey, chocolatey and rich. Make them once and you’ll be hooked Maltesers cheesecake – Malteser recipes are divine and this one is no exception. If your Malteser obsession hasn’t been sated by this Malteser tiffin, make this mouthwatering cheesecakePeanut butter and pecan brownies – brownies don’t get much more wonderfully indulgent. Absolutely irresistible! Pour the Malteser studded mixture into the lined tin. Smooth out with a rubber spatula and place in the fridge to firm up for one hour. Melt the white chocolate in a bowl over a pan of barely simmering water (ensuring the water does not touch the bottom of the bowl), then pour over the top of the mixture in the tray. Crush your leftover Maltesers and sprinkle over the top. Leave the whole thing to set in the fridge for three hours or until set.

Place the digestive biscuits, maltesers and dates in a large mixing bowl. Pour the chocolate mixture over the top and mix together thoroughly. Digestive biscuits or Rich Tea Biscuits, crushed (you're aiming for a mixture of crumbs and larger pieces of biscuits, it makes for a more interesting texture) Golden Syrup. It’s really worth finding the golden syrup if you can – it has a unique flavour. Corn syrup, honey or maple syrup could also be used but the flavour would be different. We all know what Maltesers are, don’t we? The light and delicious treats have been with us since 1937 and have gone on to become one of the most beloved members of the Mars family. The crunchy malted treats are in a league of their own and have are a something we all feel for every once in a while!

Maltesers, obviously! I have it on good authority that Maltesers are known as “ Whoppers” in America. If you want your Malteser tiffin bars to be extra rich, add a dash of condensed milk into the melted chocolate mixture