Tiffin is a great choice for kids who want to get involved in the kitchen, as this no-bake treat is both quick and easy to make.
Tiffin is a Scottish invention, which is similar to cake, but it doesn't require baking, and traditionally it is made of crushed biscuits bound with chocolate, sugar or syrup. It's also called 'fridge cake' because it sets hard in the fridge rather than being baked in the oven. The recipe has become popular with kids because it is much more forgiving than traditional baking.
Easy Malteser and Chocolate Tiffin Recipe
This chocolate Malteser tray bake serves 12. Prep time is around 10-15 minutes, and the total time (including the time to set in the fridge) is around 1 - 2 hours, depending on the size and shape of the baking tin. From the age of 4 or 5 kids can get involved in the kitchen making this recipe - stirring the mixture and filling the tray - though the first step is unsuitable for younger kids, and should be done by teenagers, adults or under very close supervision.
100g unsalted butter
200g milk chocolate
3 tablespoons golden syrup
250g digestive biscuits, crushed
100g of milk chocolate, white chocolate or dark chocolate
Maltesers for decoration
Place a bowl over a pan of water on a medium to low heat, and melt together the butter, chocolate and syrup. Keep stirring to ensure that the ingredients mix properly, and do not overheat as chocolate can burn easily.
Once melted take off the heat and add in the crushed biscuits and the Maltesers
Stir the mixture together until the dry ingredients are evenly coated
Pour the mix into a lined baking tin, and chill in the fridge until totally set
Optional - decorate the traybake by melting the extra chocolate and pouring over the set tiffin. Add Maltesers for more decoration, then return to the fridge until fully set
Remove from the tin and slice - then enjoy!
How to Store Tiffin
Best stored in the fridge, this sweet treat is best enjoyed at room temperature, so take it out of the fridge about an hour before eating.
If you make a large batch, you can always freeze half the batch or any leftovers. This Malteser tiffin will keep for up to 3 months, to eat just defrost in the fridge until fully thawed.
Top Tips for Making Tiffin
One of the best things about this recipe is that you can make one large tray which can be cut into individual portions. You can choose whatever size or shape you like for the tiffin - making tiny bite-sized pieces, elegant fingers or larger slices.
Make sure to line the tin with baking paper, as this makes it a lot easier to remove from the tray before slicing.
Heat the chocolate over low heat as it can burn easily.
When mixing the ingredients be very thorough, making sure all of the mixture is evenly coated as this will ensure that the bars will stick together.
Only cut the tiffin into smaller slices when it is completely set - it will not cut neatly if the mixture is still loose in places.
Malteser Tiffin is very forgiving, so it is easy to experiment with substitutions and alternatives, making this a great choice for people with specific dietary requirements. The recipe is also very easy to adapt and change according to what you already have in your cupboards - so long as there is enough of the melted chocolate and butter mixture to fully coat the dry, biscuit-y mix, then your tiffin should come out a success.
To turn this into a `Malteser rocky road, simply add mini marshmallows - or follow your own recipe for rocky-road with Maltesers added on top.
Because the tiffin is so forgiving it is a great way to use up left-overs and small amounts of store cupboard ingredients - try adding raisins and dried fruit, using up old biscuits such as ginger nuts, biscotti or other odds and ends, as well as adding ingredients like chopped nuts and chocolate chips. It is also a great excuse to finish off any sprinkles and cake decorations that have been filling up the cupboards for too long!
For those with a sensitivity to dairy, swap the unsalted butter for either coconut butter or any another dairy-free alternative - and use either dairy-free chocolate or dairy-free chocolate spread to make the wet mixture.
Gluten-free biscuits work brilliantly in place of digestive biscuits. Try adding mini marshmallows, nuts and gluten-free cereal for added texture and crunch in a gluten-free version.
If you want to use a less refined alternative to golden syrup, you can substitute it for a more natural ingredient like honey or agave. Also, experiment with the recipe - trying less than the recommended 3 tablespoons of syrup. Start with 1 or 1.5 tablespoons of syrup or honey, adding more at the end only if the mix requires it.
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