Malteaser Biscuit Cake
I’m back with another super easy recipe that requires no mixer or weighing scales. This one also requires no baking either. I basically eyeballed this entire recipe as I have no scales here and it still turned out great, so once you have a rough idea of the quantities it should still be great. This is a great kid-friendly recipe as they can get involved in the stirring, crushing, melting etc. Be warned, this recipe is not for the fainthearted. It’s super rich and luscious. A great traybake to bring to an event that is guaranteed to be scooped up in minutes. Just try to not eat the whole batch yourself!
You really can use whatever you like in the mixture. To make tiffin, simply add raisins. Personally, I really like the combination of digestive biscuit and honeycomb from the malteasers. But, there is no right or wrong ingredients for a biscuit cake once you have butter, chocolate and digestive biscuits.
Ingredients (makes 25)
Slightly under half of a block of 250g butter (about 100g)
1/4 of a squeezy honey container 350g (about 90g)
3 large milk chocolate bars at 125g each (375g total)
1/2 a 400g packet of digestive biscuits (200g)
Large 175g bag of Malteasers
2 large bars white chocolate 100g each (200g total)
You will need an 8x8 tin & parchment paper
Method
In a large pot melt the butter and honey together.
When combined, add the chocolate and stir until melted.
Using a sandwich bag add your digestives to it and crush into chunks (you don’t want the biscuit too finely crushed as you want to keep chunks of biscuit in the mix).
Add your Malteasers (save about 15 for the topping) to the crushed biscuit.
Stir the dry biscuit mix into the melted chocolate and butter mixture until fully coated.
Press using the back of a spoon into your lined tin until it’s packed in.
Melt your white chocolate and pour over the top.
Carefully spread the chocolate using a knife, trying not to muddy the white chocolate with the milk chocolate mix underneath.
Sprinkle over your remaining Malteasers and leave to cool in the fridge for about 4 hours.
To slice, take out of fridge about 45mins (it’s easier to slice once not rock hard).
Calories per serving = roughly 225
