I love Maltesers, especially when they come with lots of chocolate and crushed digestive biscuits. I made this over the top no-bake recipe last weekend to accompany the Pumpkin Spice Cake I made. They are addictive but extremely rich – I had to recommend my friends cut them in half before eating them as I cut pieces that were huge. These are guaranteed to send you into a happy but sugar-induced coma.
I have also spent this past week exploring the incredibly fascinating city of Berlin. I was visiting the city because I was presenting some research at the European Students Conference. It has so much history and so much of it is so recent and fresh. Learning about the Berlin wall and the aftermath of World War II was incredibly interesting. In fact, the ESC was created as a direct result of the country’s highly political past. After the Berlin Wall came down in 1989, this conference was started to bring together medical students from all over Europe (and beyond) to facilitate the exchange of ideas and culture. I had a fantastic time meeting people from both near and far, hearing about their experiences as a medical student in their own countries, and even learning a bit of science!
No-bake Malteser Cake
- 400g milk chocolate, chopped into small chunks
- 200g Maltesers, plus 24-36 extra maltesers for the top
- 200g unsalted butter
- 4 tbsp golden syrup/corn syrup
- 250g digestive biscuits
- 300g white chocolate, chopped into small chunks
- Line a 9″x13″ baking tin with tin foil. Set aside.
- Crush the digestive biscuits into fine crumbs. You can use a food processor, or what is probably easiest is to put the biscuits into a ziplock bag. Using a rolling pin, crush the cookies into fine crumbs by rolling over them with firm pressure. You don’t have to bash them (although you can – I just think that the bashing method increases the likelihood you will poke holes in the bag). Keep rolling over the cookies until no large chunks remain.
- Place the pulverised digestive biscuits in a large mixing bowl along with the maltesers. Set aside.
- Melt together the milk chocolate, unsalted butter, and golden syrup. You can use a waterbath or simply microwave them at 20sec intervals, stirring frequently.
- Once the chocolate mixture is melted completely, pour it over the digestive biscuits and maltesers and mix with a rubber spatula until well combined. Spread the mixture evenly out onto the prepared pan.
- Chill the malteser cake for around 20 mins or until cool and firm.
- Once the malteser cake is ready, melt the white chocolate over a waterbath or in the microwave at 20 sec intervals, stirring frequently. Pour the melted chocolate over the biscuit base and spread evently using an offset spatula
- When the chocolate is still melted, place the remaining maltesers in rows on top of the cake. I originally made 24 pieces, but I found that they were way too big. I would recommend putting around 36 maltesers on to get 36 little squares. However, this is purely a preference thing. Make the pieces as large as your heart desires!
- Chill in the fridge until the chocolate is set. Cut the bars so that each one has a malteser on top. Devour