Mary Berry Malteser Tray Bake

Alright, who gave Mary Berry permission to create something this addictive?

I mean really — this Mary Berry Malteser Tray Bake is dangerous. It’s the kind of thing you make “for the kids” and end up hoovering yourself at midnight with a fork straight from the tin. It’s buttery, it’s chocolatey, and it’s got that glorious crunch from crushed biscuits and cheeky little Maltesers. It’s also no-bake — so if your oven’s full, misbehaving, or you just can’t be asked, this is the sweet salvation you need.

It’s posh fridge cake, basically. But with Mary’s name on it, we’re calling it a tray bake and pretending we’ve done something proper.

Ingredients List

• 400g milk chocolate — broken into bits for easier melting.
• 200g butter — adds richness and binds everything together.
• 3 tbsp golden syrup — that lovely glossy sweetness; honey’s a backup if you must.
• 250g digestive or Rich Tea biscuits, crushed — aim for a mix of crumbs and chunks for max crunch.
• 200g Maltesers — not optional. Not up for discussion.

For the topping:

• 200g milk chocolate
• 50g Maltesers — bash ’em up or leave whole, go wild.

How To Make It

1. Prep your tin: Line and grease a baking dish — go for 20x20cm or 32x22cm. Bigger tin = thinner squares, obviously.
2. Melt the base: In a big saucepan over low heat, melt your butter, chocolate, and syrup. Stir gently. Pretend you’re on Bake Off.
3. Cool slightly: Let the mix sit for a couple minutes. If it’s too hot, your Maltesers will turn into gooey blobs — and not in a good way.
4. Add the crunch: Stir in your crushed biscuits and whole Maltesers. Mix until everything’s gloriously coated.
5. Press & chill: Tip the lot into your tin, level it out with a spatula, and pop in the fridge for 1 hour.
6. Make the topping: Melt the remaining 200g chocolate gently (bain marie or microwave, your call — just don’t scorch it).
7. Decorate: Pour over the chilled base, smooth it out, and sprinkle crushed or whole Maltesers on top like you’re Jackson Pollock but with sweets.
8. Chill again: Back into the fridge it goes for another hour or until the top’s set firm. Slice into squares. Eat one. Then… maybe another.

Confession: I once took mine out too soon and ended up with a glorious but melty mess. Still ate it, mind.

Common Mistakes

Why did my Maltesers melt into the base?
You added them while the chocolate mix was too hot. Let it cool a few minutes first — you want them to hold their crunch.

Why is my topping dull instead of shiny?
Probably overheated the chocolate or got water in it. Use a gentle melt and dry utensils.

Why won’t it slice cleanly?
You need it properly chilled — at least an hour. Use a hot knife for perfect edges if you’re being fancy.

Why is it sticking to the tin?
Did you line it with parchment? That’s your answer. Grease alone isn’t always enough.

Storage and Reheating Tips

• Fridge: Keep it in an airtight container for up to a week. Best served cold or at room temp.
• Freezer: Wrap individual pieces in cling film, store in a tub, and freeze for up to 3 months.
• Reheating: Don’t bother. You’ll melt the topping. Just let it thaw or warm slightly on the counter if coming from the fridge.

What To Serve With It

• Vanilla ice cream — cold meets crunchy, creamy meets rich. Bliss.
• A black coffee — to balance out all the sugar.
• Fresh berries — if you’re pretending to be healthy.

FAQ Section

Can I make this gluten-free?
Yes! Just use gluten-free biscuits and double-check your chocolate brand is safe.

Can I use dark chocolate instead?
Absolutely. It gives a richer, slightly less sweet finish — great for grown-up palates.

Can I add nuts or dried fruit?
Go ahead. Chopped hazelnuts or raisins work beautifully. Just don’t overpack it — the base still needs to bind.

How long does it take to fully set?
At least 2 hours in the fridge — ideally overnight if you can wait that long.

Try More Recipes:

• Mary Berry Jam And Coconut Sponge
• Mary Berry Eve’s Pudding Recipe
• Mary Berry Apple And Pear Crumble