Happy Sunday! Today’s Rosie Makes is malted milk tiffin: full of Autumn flavour and a delicious seasonal treat. This no-bake stir-together recipe is quick and easy to whip up and you only need a wee bit to satisfy sweet cravings. The hardest bit is leaving it to set overnight! To make them, you will need:
100g butter, roughly chopped
2 tbsp barley malt extract
200g dark chocolate, chopped into small pieces
200g milk chocolate, chopped into small pieces
200g malted milk biscuits
100g chocolate chip cookies or other biscuits
100g crunchy chocolate-covered honeycomb balls, such as Maltese’s
100g vanilla marshmallows or milk bottle sweets.
Put the butter and malt extract in a heavy-based saucepan. Set over a gentle heat and warm, stirring occasionally, until the butter has melted.
Add all the chopped chocolate and stir until smooth and combined. Remove the pan from the heat.
Reserve 15 malted milk biscuits and put the rest in a large bowl. Add the cookies and Maltesers. Break up the biscuits and chocolates by pounding them with the end of a rolling pin – as if you were using a large pestle and mortar. Aim to create a mix of crumbs and larger chunks to give your tiffin a good texture. Add the dry ingredients to the melted chocolate mixture and stir together, combining everything thoroughly.
Transfer the mixture to a lined tin. Level the surface with a cranked palette knife, spatula or the back of a spoon. Arrange the reserved malted milk biscuits over the top in neat rows, leaving a slight gap between each to make the tiffin easier to cut later. Firmly press them on to the top to be sure they stick.
Refrigerate until set, preferably overnight. To serve, remove from the tin using the parchment to help, and cut into portions, following the lines of the malted milk biscuits.
What are you baking this weekend?
Recipe via Frances Quinn.