This Mary Berry Malteser Tray Bake Recipe is inspired by the beloved baker’s famous no-bake chocolate treats. It is a crunchy and indulgent recipe, which calls for crushed digestive biscuits and iconic malted milk balls. It’s a classic, foolproof recipe, ready in about 2 hours 15 minutes.
Mary Berry Malteser Tray Bake Recipe Ingredients
- 100 g (4 oz) butter, cubed
- 200 g (7 oz) milk chocolate, broken into pieces
- 3 tablespoons golden syrup
- 225 g (8 oz) digestive biscuits
- 150 g (5 oz) Maltesers
- 100 g (4 oz) additional milk chocolate (for the topping)
How To Make Mary Berry Malteser Tray Bake
- Prepare the baking tin: Line a 20 cm (8 inch) square shallow baking tin with non-stick baking parchment. Ensure the paper hangs over the sides slightly, which is the secret to lifting the set tray bake out cleanly without the chocolate sticking to the corners.
- Melt the chocolate base: In a large heatproof bowl set over a pan of gently simmering water (a bain-marie), combine the butter, 200 g of milk chocolate, and the golden syrup. Stir occasionally until the mixture is smooth and glossy. The golden syrup is the professional secret that ensures the chocolate remains soft enough to slice without cracking.
- Crush the biscuits: While the chocolate is melting, place the digestive biscuits in a sturdy plastic bag and crush them with a rolling pin. You are looking for a mixture of fine crumbs and small, pea-sized chunks. This variety in texture is what gives the tray bake its satisfying “crunch.”
- Combine the mixture: Remove the chocolate bowl from the heat. Pour the crushed biscuits into the chocolate mixture and stir well until every crumb is thoroughly coated. Let the mixture cool for about 5 to 10 minutes before adding the Maltesers.
- Fold in the Maltesers: Add 100 g of the Maltesers to the bowl. Stir gently so they are distributed evenly. Waiting for the mixture to cool slightly is the most important step; if the chocolate is too hot, the Maltesers will melt and lose their signature malted crunch.
- Press into the tin: Spoon the mixture into the prepared tin and press it down firmly with the back of a metal spoon to create an even, flat layer.
- Add the topping: Melt the remaining 100 g of milk chocolate and pour it over the top of the biscuit base, spreading it to the edges. Lightly crush the remaining 50 g of Maltesers and sprinkle them over the top for a decorative finish.
- Chill and slice: Place the tin in the refrigerator for at least 2 hours, or until the chocolate has completely set. Once firm, lift the tray bake out of the tin using the parchment paper and cut into 16 squares using a sharp knife warmed in hot water.
Recipe Tips
- How to get a clean slice: Dip your knife in a jug of boiling water and wipe it dry before each cut. The heat from the blade will glide through the cold chocolate without shattering it.
- Why golden syrup is vital: Without the syrup, the chocolate and butter mixture would set very hard and brittle. The syrup keeps the “fudge” element of the base chewy and rich.
- How to vary the biscuits: While digestive biscuits are traditional, you can use ginger nuts for a spicy kick or even shortbread for a more buttery, delicate texture.
- Can I use dark chocolate: Yes, you can replace the milk chocolate with a 50/50 mix of dark and milk chocolate if you prefer a less sweet, more intense cocoa flavor.
What To Serve With Mary Berry Malteser Tray Bake?
This Mary Berry Malteser Tray Bake Recipe is a crunchy, indulgent dessert that needs a simple or refreshing pairing! A cold glass of Whole Milk is the quintessential choice for balancing the rich chocolate and malt flavors. For a balanced snack, a side of Fresh Strawberries or a few Raspberries adds a lovely tartness that pairs perfectly with the sweet tray bake! A hot Cup of Coffee or a steaming Mug of Tea pairs wonderfully with the buttery, biscuit-heavy base.
How To Store Mary Berry Malteser Tray Bake
- Refrigerate: Store the squares in an airtight container in the refrigerator for up to 2 weeks. The cool temperature keeps the Maltesers inside crisp.
- Room Temperature: If you prefer a softer bite, you can keep them in a cool cupboard for up to 5 days, though the chocolate may soften slightly.
- Freeze: You can freeze these squares for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw in the fridge for 1 hour before eating.
Mary Berry Malteser Tray Bake Nutrition Facts
- Calories: 240 (per square)
- Total Fat: 14g
- Cholesterol: 20mg
- Sodium: 110mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The chocolate mixture was likely still too hot when you added them. Make sure the bowl is cool to the touch before folding in the malt balls.
Yes. Heat the butter, chocolate, and syrup in 30-second bursts, stirring in between, until just melted. Be careful not to overheat, as chocolate can burn easily in the microwave.
It is a thick, amber-colored inverted sugar syrup common in British baking. If you can’t find it, light corn syrup or honey can be used as a substitute, though the flavor will vary slightly.
Try More Recipes:
- Mary Berry Bolognese Pasta Bake Recipe
- Mary Berry Jam and Coconut Tray Bake Recipe
- Mary Berry Chicken And Broccoli Bake Recipe
Mary Berry Malteser Tray Bake Recipe
Description
This Mary Berry Malteser Tray Bake Recipe is a classic no-bake “fridge cake” that layers crushed biscuits and malted milk balls in a rich, syrupy chocolate fudge.
Ingredients
Instructions
- Line a 20 cm square tin with parchment paper.
- Melt 200 g chocolate, butter, and syrup together until smooth.
- Crush the digestive biscuits into a mix of fine crumbs and small chunks.
- Stir the biscuits into the chocolate mixture until fully coated.
- Allow to cool slightly, then fold in 100 g of the Maltesers.
- Press firmly into the tin and level the top.
- Pour over 100 g of melted chocolate and top with remaining crushed Maltesers.
- Chill in the fridge for 2 hours before slicing into squares.
Notes
- Using golden syrup is the best way to ensure the chocolate base remains chewy rather than snapping when you bite into it.
- Letting the chocolate mixture cool before adding the Maltesers is the secret to keeping them crunchy and intact.
- Warming your knife in hot water before slicing is essential for getting professional, clean edges on every square.
