Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

Product Information

Make the chocolate sponge by mixing the butter and caster sugar together, then add eggs and milk, then self raising flour and cocoa powder. I have done it … even being baked is very easy to make and is an ideal dessert for the whole family, friends and neighbors ! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. I have a feeling that these could be the cheesecake that changes my son's mind about not liking cheesecake (weird I know) but if not more for the rest of us!

MALTESERS Official Website | Chocolate malt confections

Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake. You could also use crushed Maltesers in the filling but I prefer using the chocolate spread which has tiny crunchy malty pieces in it. I followed the recipe but found the sponge dry and it had a strange aftertaste, maybe it was the malt powder in the sponge?This can be kept in an airtight container for at least a week – Perfect for snacks, dessert… lunch… dinner, hell even breakfast!

Maltesers Chocolate Spread, 910g - Costco UK

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. And yes the buttercream is tasty stuff I agree 😀 I've not experienced the after taste you mentioned, can you answer a few questions for me so I can try and figure it out for you? Cream the butter and sugar until light and fluffy, beat in the eggs followed by the flour, baking powder, cocoa powder and malt powder. I did find that I had to use a large open star nozzle to pipe the buttercream on top of the baked cake and the end result didn't look anywhere near as polished as it did in my head. I recommend allowing for at least 4-6 hours refrigeration time (overnight is always better) to ensure a firm enough set.If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.

Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Do not use a closed star nozzle to pipe the buttercream as the little crunchy bits in the spread will get stuck in it. Sprinkle some crushed Maltesers over the cake and place some in the chocolate too before setting it on the side or in the fridge. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries.Philadelphia cream cheese is a good option but if you can find cream cheese with higher fat content that’s even better. On top are plenty of Maltesers of course, and if you're a Maltesers fan I know you're going to love this cake! It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets.

Malteser tiffin | BBC Good Food

Hi Lydia, you can mix Malteser balls into the filling if you like, but I found that the middle crunchy bit does not cope well with all the moisture from the filling and disintegrates. Then add in the caster sugar (110g | 1/2 Cup + 1 tbsp), malt powder (95g | 1/2 Cup + 1 tbsp) and vanilla (1 tsp) and beat until the sugar and malt powder have completely dissolved. Icing Sugar – Also known as confectioners sugar, this dissolves easily into the cream so don’t substitute this. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a thin skewer or cocktail stick inserted in the centre of the cupcakes comes out clean.Melt the butter and add to the biscuit bowl, combine the two together by mixing with a wooden spoon, tip into a lined tin and press down firmly. If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. You can have a read through my no bake cheesecak guide here for more details and a how-to video: https://thebakingexplorer.