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No-Bake Malteser Traybake Recipe

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4.1 from 13 reviews

This decadent No-Bake Malteser Traybake combines crunchy malted milk biscuits and bubbly Maltesers with rich layers of milk and white chocolate. Perfectly set in the fridge, this indulgent treat is easy to make without the need for an oven, delivering a crunchy, chocolatey delight that’s sure to satisfy any sweet tooth.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Ingredients

Base Mixture

  • 225g malted milk biscuits (or 2 ¼ cups crushed biscuits)
  • 200g milk chocolate (1 cup + 2 tbsp)
  • 160g butter (1/2 cup + 3 tbsp)
  • 3 tbsp golden syrup
  • 1 tbsp cocoa powder
  • 125g Maltesers (1 2/3 cups)

Topping

  • 300g white chocolate (or milk chocolate if preferred) (1 ¾ cups)
  • 100g Maltesers (some roughly chopped if desired) (1 1/3 cups)

Instructions

  1. Prepare the Tin: Grease and line a 20cm square tin with baking paper to ensure easy removal of the traybake later.
  2. Crush the Biscuits: Add the malted milk biscuits to a food processor and blitz until they become fine crumbs. Alternatively, place biscuits in a zip lock bag and crush with a rolling pin for a coarser texture.
  3. Melt Chocolate Mixture: Place the butter, cocoa powder, golden syrup, and milk chocolate in a saucepan. Gently melt over low heat, stirring frequently until the mixture is smooth and fully combined. Remove from heat and allow to cool for about 5 minutes.
  4. Combine Biscuit Crumbs: Add the crushed biscuit crumbs to the melted chocolate mixture in the saucepan. Stir thoroughly until the crumbs are evenly coated and combined.
  5. Add Maltesers: Fold in 125g of Maltesers carefully, distributing them evenly throughout the mixture.
  6. Set Base Layer: Transfer the mixture to your prepared tin and press down firmly using the back of a spoon to create a smooth, even layer.
  7. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second bursts, stirring between each until fully melted and smooth.
  8. Pour Topping: Pour the melted white chocolate over the biscuit base, spreading it evenly right up to the edges for full coverage.
  9. Add Toppings: Scatter the remaining 100g of Maltesers, some roughly chopped if preferred, evenly over the white chocolate layer for added texture and appearance.
  10. Chill to Set: Place the traybake in the fridge for at least 2 hours to allow it to fully set. For easier slicing and to avoid cracking, you can allow it to come to room temperature before cutting.
  11. Slice and Serve: Once set, slice into 16 squares and serve. Store any leftovers at room temperature in an airtight container for best freshness.

Notes

  • For a smoother biscuit texture, use a food processor to crush the biscuits finely.
  • If you prefer, substitute white chocolate topping with milk chocolate for a different flavor profile.
  • Allow the traybake to come to room temperature before slicing to prevent cracking of the chocolate topping.
  • Store the sliced traybake in an airtight container at room temperature to maintain crispiness.
  • Golden syrup adds a slight caramel flavor; if unavailable, honey can be a substitute but affects texture slightly.

Find it online: https://cheftinaskitchen.com/no-bake-malteser-traybake-recipe/