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Writer's picture52Steps

Summer Season: Malteser Traybake.



- Makes 20 pieces in a loaf tin (a little goes a long way, it's a real treat)- Ready in 2.5 hours (including 2 hours of cooling time) -


For parties I make 4x this quantity (in a larger oven tray) as it is VERY popular, but be warned, it is pricey!

Gather together…

65g (1/4 block) butter.

150g dark chocolate - 'cooking chocolate' melts far more easily than regular chocolate and is much less likely to shock and split. Sainsbury's own-brand cooking chocolate is sold in foil and card (so is plastic-free), Green & Black's cooking chocolate is plastic-free AND palm oil-free, but is too pricey for me to use regularly.

1 tbsp (15ml) golden syrup.

100g (1 box) Maltesers.

1/3 packet (125g) digestives (roughly broken into pieces - break each biscuit into approximately 6 pieces), I use 'McVities Light digestives' as they are palm oil free, although the Maltesers contain palm oil sadly.


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50g white chocolate - 'cooking chocolate' melts far more easily than regular chocolate and is much less likely to shock and split. Sainsbury's own-brand cooking chocolate is sold in foil and card (so is plastic-free), Green & Black's cooking chocolate is plastic-free AND palm oil-free, but is too pricey for me to use regularly.


Get cooking…

1. Line a 900g loaf tin (9" x 5") with a greaseproof paper, ready-shaped liner (you can get reusable loaf tin liners, but they are a bit fiddly to use and your traybake will come out somewhat oddly shaped as the excess material folds in on itself).

2. In a medium-large saucepan GENTLY melt the 65g of butter, the 150g of dark chocolate and the 1 tbsp of syrup. Stir.

3. Remove the pan from the heat and add the 100g of Maltesers, mix, and then add the 125g of roughly broken-up digestive pieces.

4. Stir really, really well to coat everything in chocolate (and crush up any large chunks of biscuit a bit more). Then pour the chocolatey mixture into the lined loaf tin.

5. Press the mixture down really, really well (using the back of a metal spoon).

6. Put the tin aside whilst you melt the topping.

7. Melt the 50g of white chocolate gently over a bain-marie or carefully in the microwave.

8. Drizzle the white chocolate over the tray bake, spreading it out with a spoon to create a marbled pattern.

9. Let the traybake set in the fridge for 2 hours.

10. If neat cutting is required, remove the traybake from the fridge for 30 min to soften slightly before cutting it up. Cut into 20 small pieces with a sharp knife. If the traybake won't lift out of the tin to be cut, warm the bottom of the tin for a few seconds on the hob before trying again.

11. Store the traybake in an airtight container and eat it up within three days -it will be demolished well before then I predict...


Thank you to domestic-science goddess CB for sharing this amazing recipe all those years ago.

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