Malteser Slice Traybake is the perfect afternoon treat, and great with a cup of tea. Easy no-bake, it’s sweet, crunchy and oh-so moreish!
Easy Malteser Slice Traybake
One of my all-time favourite afternoon treats, this easy Malteser Slice is such a crowd-pleaser. I used to work in a cafe where I made fresh baked treats and cakes everyday. This Malteser Traybake was always the most popular. The regulars used to come in as soon as we opened to nab their slice before it sold out!
Similar to tiffin or rocky road traybakes, Malteser Slice is made by melting butter, golden syrup and chocolate together, before mixing with crushed biscuits and maltesers. I like to decorate my Malteser Slice with crushed maltesers, but you could also use whole ones or simply do without.
There is no actual baking involved in making this easy and delicious treat. It’s great to make with kids – they will love bashing the biscuits! Just be cautious when melting the chocolate as obviously it can get really hot.
To make, simply melt some chocolate, butter and syrup together before mixing with crushed digestive biscuits and maltesers. Press the mixture into a baking tray and top with melted white chocolate before decorating with crushed or whole maltesers. Chill for a few hours to set, then slice up and serve – I guarantee it won’t last long!
Tips for the best Malteser Slice
I use classic digestive biscuits (Graham Crackers are the best equivalent if you are in the US). You could also use Rich Tea or Marie biscuits.
I usually use a basic supermarket 200g brand bar of milk chocolate for the base and 2 bars of white chocolate for the topping, but you can use your favourite brand. For a richer treat, swap out the milk chocolate for dark or a mix of milk and dark. If you’re not a fan of white chocolate you can also use milk or dark for the topping too.
I like to use a swiss roll tin 35x25cm – this does make a thin slice. If you prefer your malteser slice a little thicker then use a 20x20cm tin.
I prefer to crush the maltesers a little with the back of a wooden spoon when mixing them with the crushed biscuits for a different texture, but you can also leave them whole for nice big malteser bites.
It will take a minimum of 2 hours in the fridge to set. I usually leave it in the fridges for around 4 hours.
It can be difficult, especially if you make a thicker slice. For best results, let the traybake sit outside the fridge for 10 mins to warm up and soften slightly. Use a sharp knife and run it under hot water before slicing (but be very careful as obviously the knife will get really hot!)
Once cut, store the slices in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.
Yes – I recommend wrapping each individual slice to prevent them sticking together, and they will last well in the freezer for 2 months. Thaw at room temperature before serving. Depending on the size of your slices they should take about 2-3 hours to defrost.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for more sweet treats? Try these:
Malteser Slice Traybake
- baking tin or swiss roll tin
- 200 grams Maltesers
- 200 grams milk chocolate
- 3 tbsp golden syrup
- 100 grams unsalted butter
- 225 grams digestive biscuits you can also use Graham Crackers, Rich Tea or Marie Biscuits
For the Topping
- 400 grams white chocolate
- 100 grams maltesers roughly
- Line a baking tin with baking paper. Leave a little excess paper sticking out to help you remove it from the tin later.
- Crush the digestives – you can either use a food processor or place them in a food safe bag and bash with a rolling pin.
- Melt the milk chocolate, syrup and butter together. You can either do this in a microwave in short bursts or in a saucepan on the hob. Just make sure to stir it regularly and don't let the chocolate burn.
- Once the mixture is melted, combine it with the crushed biscuits and maltesers and mix together. Make sure it is fully combined.
- Pour the mixture into the lined tin and smooth it out with the back of a spoon or a spatula.
- Place in the fridge to set while you make the topping.
- For the topping, crush the remaining maltesers roughly – place in a bowl and gently crush with a rolling pin or wooden spoon. You can also leave them whole if you prefer.
- Melt the white chocolate. You can do this in the microwave or in a heatproof bowl placed over a saucepan of simmering water.
- Remove the traybake from the fridge and pour the melted white chocolate over the top. Use a spatula or spoon to smooth it out. Decorate by sprinkling with crushed maltesers or placing whole maltesers on top.
- Place in the fridge and leave to set for a minimum of 2 hours.
- To cut, remove from the fridge, take out of the baking tin and let it sit for 10 minutes to soften at room temperature. Use a sharp knife run under hot water to cut into slices.
This recipe is linked on CookBlogShare