No Bake Maltesers Slab Food
MALTESERS CHEESECAKE, NO BAKE
Ultimate chocolate cheescake combo and it's so easy to make!
Provided by Kirsty McCarthy
Time 5h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Bash the biscuits with a rolling pin, think of someone you don't like.I find it helps if you put the biscuits in a food bag then bash them.
- Melt the butter in a saucepan tip in the crumbs and mix well. Press the crumbs into the bottom of a greece proof paper linned, 9in spring form tin. Chill in the fridge while you make the topping.
- Mix the cream cheese and mascarpone in a large mixing bowl. Mix with an electric whisk (or like a bat out of hell with a non electric one) until light and fluffy. Add the icing sugar a bit at a time and whisk each time. Finally add the vanilla.
- Bash the maltesers with a rolling pin add half to the mix and put the other half aside (do not eat!)
- Spread the mix on the base and it in the fridge for at least 4 hours (its worth the wait) Just before you serve add the remaining bashed balls on top.
MALTESER TIFFIN!
A no-bake chocolate traybake made of all things delicious. Biscuits, Maltesers, dark and milk chocolate and more making heavenly Malteser tiffin!
Provided by Jane's Patisserie
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Line a 9×9″ square baking tray with parchment paper, leave to the side.
- Melt the golden syrup and butter gently in a pan on a low heat - when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
- If it doesn't quite melt then turn the heat back on to a very low setting so that the chocolate doesn't split.
- Pour the digestives, maltesers, and raisins into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
- In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on a bag of maltesers, and crush a few over as well. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
- Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.
Nutrition Facts : Calories 397 kcal, Carbohydrate 45 g, Protein 3 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 17 mg, Sodium 62 mg, Fiber 4 g, Sugar 28 g, ServingSize 1 serving
MALTESER TRAY BAKE
Quick Easy & Tasty Tray-bake
Provided by garyirving
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Melt the butter, chocolate and syrup
- Add the crushed biscuits and maltesers
- Mix together then pour into a greased baking tin and chill until set.
- Option: Once set, melt the additional chocolate and pour over the top. Chill until set
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- Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
- Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) You want them all sizes not fine and set aside.
- In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
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- Crush the Hobnob biscuits until they are fine crumbs. You can do this in a food processor or by putting the biscuits into a freezer bag and giving them a good bash with a rolling pin.
- Transfer the contents of the mixing bowl to a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don't press too hard or the cheesecake will be difficult to cut. Pop the tin into the fridge to chill while you make the filling.
- Put the cream cheese to a mixing bowl and beat until creamy. Add the icing sugar, vanilla extract and malt powder (to taste). Crush the Maltesers with a rolling pin rather than using a food processor otherwise they'll be too powdery. You want a variation of sizes. Fold the Maltesers into the filling using a spatula.
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- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
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- Place the biscuits and half of the Maltesers in the bowl of a food processor and process until crushed. I left some chunks of biscuits and Maltesers, but you can process until both are finely crushed if you prefer.
- Add the milk chocolate and butter to a microwave safe bowl and microwave until melted. Add the sweetened condensed milk and stir until well combined.
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