Malted Milk Tiffin

Malted Milk Tiffin
Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an eBay and Amazon Associate, I earn from qualifying purchases.

This malted milk tiffin recipe is the latest in my long line of no-bake slices. It could also be known as a Malteser tiffin recipe, as it also contains those. It isn’t vastly different to my Honeycomb Tiffin recipe, but as well as using Mars bars, Maltesers & malted milk biscuits instead of Crunchies, Rolos & Rich Tea, I’ve added a white chocolate drizzle.

Malted milk biscuits are a childhood favourite, alongside cola and milk bottle sweets. In fact I believe some similar recipes contain the latter. The barley malt extract gives these otherwise plain biscuits a subtle but distinctive flavour. My daughter knew them as ‘cow biscuits’ during her first few years. Now, she favours American style baking – chocolate chip cookies or Oreos are her current top picks from the biscuit aisle.

For a seasonal variation, you could add a drop of food dye to the white chocolate before drizzling over this malted milk traybake. For example, use green for Hallowe’en, or red and green at Christmas. Or simply someone’s favourite colour, if giving as a gift.

Makes 12-24 pieces, depending on size

Malted Milk Tiffin ingredients

  • Milk chocolate, 400g
  • Malted milk biscuits, 100g, broken into small pieces
  • Mars bars, 3, sliced thinly
  • Maltesers, 100g approx
  • White chocolate, 50g

Equipment

How to make Malted Milk Rocky Road

  • Line a suitable square or rectangular dish with a sheet of greaseproof baking paper.
  • Melt the chocolate. I do this in the microwave – in short bursts, stirring often – & it always works fine. I start with a 30 second burst, then 20, then 10 – if needed. Remove once almost melted to the remaining heat can finish it off.
  • In a large mixing bowl stir the biscuit pieces, Mars Bar slices and Maltesers into the melted chocolate. Transfer to the lined dish, smooth over, then refrigerate for at least half an hour.
  • Melt the white chocolate, then drizzle over the top of the tiffin. As this is a small quantity – and white chocolate burns more easily – stick to bursts of 10 seconds or less between stirring well. Place in the fridge again until set.
  • If possible, remove from the fridge for a while to soften a little before cutting. A knife warmed in a jug of hot water is best for this. Divide into bars or squares, then chill again until ready to eat.

This malted milk biscuit cake is great as a snack, for a bake sale or as a gift

Related recipes:

Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Follow me on Pinterest!
Filed Under: No Bake Slices