Maltesers Biscuits, 110g

Product Information

Nothing not to like here in the ingredients list. You could use plain or milk chocolate, chocolate chip or just standard Digestives if those are what you have to hand, no dramas. Add the rest of the Maltesers on top of the white chocolate and press them down lightly with your hands. Line a 9 x 13inch rectangular pan with cling film, leaving an overhang on each side of the pan, for easy removal later. For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available. Can this recipe be made gluten free? As white chocolate seizes easily it can be a bit of a faff to melt in the microwave or in a saucepan on the hob. I recommend you cut the white chocolate into small pieces then put them in a heatproof bowl set over a pan of simmering water. That way the chocolate won't burn. Put the soft butter into a large mixing bowl; add in the caster sugar and soft light brown sugar. Use an electric whisk to beat the ingredients together. Keep whisking until the butter and sugars combine and the mixture becomes light and fluffy. It's fine to use a wooden spoon instead of an electric whisk but be sure that the butter is very soft as it will take quite a bit of effort. Melt the chocolate gently, either in a microwave or in a heatproof bowl set over a pan of just simmering water. If the chocolate gets too hot, it will seize.Ask your child to turn the Maltesers into crumbs. To do this, place them into a freezer bag or sandwich bag and seal it shut, making sure that all the air is out of the bag. Your child can now use a rolling pin to crush the Maltesers. Place the Malteser crumbs to one side, for now. Apple Sour Cream Slice - this apple sour cream slice has a buttery base, with a layer of apples then topped with sour cream and dusted with cinnamon sugar. Stir in the four tablespoons of cocoa powder and give it a good mix to ensure there are no lumps. You’ll notice (or not) there’s no photo of this stage, as I was having one of those days when frankly I shouldn’t be in the kitchen and forgot to add it until later. But you get the picture, or not, tee hee.

To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth. I have recently amended the biscuit quantities on here as I this was coming out way too dry even though I have been making this for 1000 years? These crispy honeycomb pieces, coated in milk chocolate go perfectly with a nice hot cup of tea after a long day at work.It's still necessary to grease and line whatever tin you put this slice in to set with baking paper. This will help you get it out of the tin later. Your child can now use their hands to gather up handfuls of cookie dough, each about the size of a golf ball. Next they need to roll the dough between their hands to shape into a rough ball and then place on to the lined baking trays. Don't be tempted to press the dough down; just leave it as it is.

Transfer the mixture into the prepared 20cm square tin. Press the mixture down with a spatula until the surface is smooth and even. I hope you enjoy this recipe and I would love to hear what you would do to this basic recipe to make it even more amazing than it is. This recipe calls for malted milk biscuits, which work well with Maltesers. If you can’t get hold of malted milk biscuits, you can easily swap them for digestive biscuits. I like the way this recipe uses tablespoons to measure most of its ingredients, there’s nothing messier than weighing golden syrup. Heat until the butter has just melted then give them a good stir.While all this is going on take your chocolate digestives, eat one like I did, weigh out 525 grams and then put them in your food processor and crush to a fine rubble. Or if you are processor-less go old school and bash them in a sealed bag with a rolling pin. If you're British or have spent time there you will know of the delicious chocolate covered malted milk balls called Maltesers. If you're from American you will know them as Whoppers! I only discovered this name variation when writing this recipe and I quite like it! Whatever you call them, they are a super popular treat, and especially enjoyed at the cinema. I love these crunchy malt balls and I've based this No Bake Maltesers Cheesecake on them. The biscuit base is malted milk biscuits, then I mixed melted Malteser Teasers into the filling, and the top is decorated with milk chocolate, crushed Maltesers and whipped cream. It's Maltesers heaven! Ingredient Tips & Equipment Information

Start by melting both chocolates, the golden syrup and butter together in a pan on a low heat. Then leave the mixture to cool for 10 minutes. Prepare the fillings and stir them together in a mixing bowl. Add the filling to the tin and smooth it out, then put it in the fridge for several hours to set. To decorate, remove from the tin and drizzle melted milk chocolate over the cheesecake. Then add whipped cream around the edge and lots of Maltesers! Another tip is to wait at least 5 minutes for the initial melted ingredients to cool slightly or you will strip the Maltesers of their chocolate and they begin to melt. Allow the mixture to cool slightly for at least 5 minutes, then add to this the biscuits, coconut, maltesers and cocoa powder and mix thoroughly. Milk Chocolate (45%) (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Whey Powder (from Milk), Vegetable Fats (Palm, Sal, Shea), Emulsifier ( Soya Lecithin), Natural Vanilla Flavouring), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oils (Palm, Rapeseed), Barley and Barley Malt Extract, Sugar, Wheat Starch, Dried Whole Milk, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Crisp Honeycomb Pieces (Glucose Syrup, Barley Malt Extract, Skimmed Milk Powder, Palm Fat, Wheat Flour, Sugar, Raising Agents (E341, E500, E501), Wheat Gluten, Whey Powder (from Milk), Salt), Salt, Flavourings, Milk Chocolate contains Milk Solids 14% minimum and Cocoa Solids 25% minimum. Lifestyle / Additives

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You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. Chop the Maltesers roughly, so there are some larger chunks – these will remain crisp when you mix them with the biscuit crumbs.