Ingredients for the base
200g Milk chocolate
100g Unsalted butter
2tbsp Golden syrup
125g Digestive biscuits
(although rounded upto the an actual biscuit number is fine)
135g Maltesers
Ingredients for the topping
200g Milk chocolate
25g Unsalted butter
1tbsp Golden syrup
Method
1. Line a square baking tin with baking paper,
2. Place the butter, chocolate for the base andgolden syrup into a heat proof bowl and melt in microwave or over a pan ofboiling water. Make sure not the over heat as will burn. To prevent this onlymelt till there are a few remaining chunks of chocolate and then gently stirthese in and they will gradually melt.
3. Place the biscuits and 35g of maltesers into asandwich bag and bash into pieces (I love this bit as it’s a great way to let outsome anger, well until the bad splits then it’s a disaster) lumps do not matterbut the finer the better. Once crushed mix them into you chocolate mixture.
4. Combined together then add the remaining wholemaltesers. Once al is coated then add into your prepared tin and press down.
5. For the topping melt the chocolate, butter andsyrup and then pour over the base. Then cover with cling film or foil andrefrigerate for 1-2 hours before cutting into squares.
Tip:
· I put it into the freezer to help it set better.
· Once cut into squares try not to leave out fortoo long as does start to melt and become quit sticky.
· Cut into bite size squares as quit rich due toall the chocolate
These are great little treats to keep in the freezer in case of any unexpected visitors you may want something to go with a cuppa. Or would be brilliant rewards for kids on a Friday after a hard week of school.
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