Malteser Refrigerator Cake

We had a massive family barbecue last weekend and I was in charge of desserts and sides, whilst my uncle was king of the grill. I can’t begin to describe how incredible his food always is – in fact he was the first person, other that my Nana, who I actually sat and watched cooking when I was a child. His ability to turn out a banquet for 5 in no time at all fascinates me to this day.

   
Anyway I put this together quickly after work one evening to serve alongside chocolate tarts, strawberry tarts, chocolate dipped marahmallows, strawberries and cherries and, of course, a mighty summer berry pavlova. I’m afraid it was a bit of a frantic day so I forgot to take a lot of the photos I mostly would to let me share the progress of my recipes, but not to worry, this one was done ahead! 

Whilst this type of baking isn’t really baking as there is no oven involved, I still think there’s a time and a place for a chocolatey slice, whether it’s for a charity baking sale, an extra to keep in the tin or just something messy to make with kids, traybakes will always be around. 

  
You will need:

100g salted butter

200g good quality milk chocolate, or a mix of milk and dark 

3 tbsp golden syrup 

225g digestive biscuits

225g maltesers 

200g milk or dark chocolate (for the topping) 

100g white chocolate, for drizzling. 

   
1. Line a traybake tin or rectangular baking tray with greaseproof paper.

  
2. Place the digestives in a freezer bag and bash up, making sure you don’t have huge lumps, but you need a variety of sizes of pieces, not just powder.

   
3. Find a glass bowl and saucepan which are the right size to allow the bowl to be suspended in the saucepan in a way that will allow you to hold a couple of inches of simmering water in  the saucepan without the bottom of the bowl sitting in the water. Break the first quantity of chocolate into the bowl along with the butter, which should be cubed. Set the hob to a low to medium heat and put the saucepan on the hob, with the bowl suspended over boiled water as described. Stir the chocolate, syrup and butter together as they gently melt then remove from the heat.

   
4. Meanwhile, carefully slice a few of the maltesers in half to decorate the top, but leaving most to be mixed in. 

5. Once the melted chocolate mixture has cooled a little, stir in the digestives then the maltesers – I find it’s better to make sure the chocolate isn’t hot enough to melt the malteser chocolate at this point.

   
6. Once mixed together, pour into a tray and spread evenly. Repeat the melting routine with the rest of the milk chocolate (melt only until just melted to ensure a shiny finish) and pour over the top. Place the malteser halves on the top to decorate.

   
7. Melt the white chocolateand drizzle over. Allow to cool completely then slice. 

   

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