Alright, let me tell you something — I never meant to fall this hard for a no-bake traybake. But one rainy Tuesday, with a packet of Maltesers glaring at me from the cupboard and not a single ounce of motivation to turn the oven on, I gave this one a go.
It’s the kind of recipe that feels like cheating. You melt, you stir, you press, and somehow it tastes like you spent hours crafting it with a sugar thermometer and an apron worthy of Bake Off. But nope — just butter, chocolate, biscuits and pure, unapologetic joy. And if you grew up in Britain, there’s something about the combo of crushed digestives and syrup that instantly makes you feel like a kid nicking pieces from the fridge before it’s set.
Also? It’s wildly forgiving. You can botch the measurements, forget to drizzle the white chocolate, chuck in whatever’s lying about — and it still works. A real kitchen best mate.
Why You’ll Love It
- No oven, no faff. You just melt, mix, and chill. That’s it.
- Malty, chocolatey nostalgia. Like the school fête traybake… but posher.
- Perfect for parties. People absolutely hoover this up — trust me.
- Great for using up random sweets. Leftover Easter bits? In they go.
- Keeps well in the fridge. Unless you eat it all first. Which… yeah.
- You can fancy it up. White choc drizzle, sprinkles, sea salt — go wild.
Ingredients
- 100g butter — salted or unsalted, just not margarine, please.
- 200g milk chocolate — go for a brand you actually like eating.
- 3 tbsp golden syrup — this gives it that glossy, chewy vibe.
- 225g digestive biscuits, finely crushed — but leave a few chunky bits.
- 225g Maltesers — try not to eat half the bag while prepping.
How to Make It
Melt the good stuff together:
In a heatproof bowl over a pan of simmering water (or gently in the microwave if you’re brave), melt the butter, chocolate, and golden syrup. Stir until smooth and glossy — no lumps, no rushing.
Smash your biscuits:
Pop the digestives in a ziplock bag and bash them with a rolling pin. Therapeutic. You want a mix of crumbs and chunky shards for texture.
Stir in the crunch:
Take the chocolate mix off the heat and stir in the crushed biscuits and most of the Maltesers (save a small handful for the top if you’re feeling fancy).
Press it all in:
Line a Swiss roll tin or square tray with parchment, and tip the mix in. Press it down gently with the back of a spoon — try not to squash the Maltesers to oblivion.
Add a little flair (optional):
Melt a bit of white chocolate and zig-zag it over the top. Totally optional, but makes it look like you tried harder than you did.
Chill until firm:
Pop it in the fridge for at least 1–2 hours. Go do something else and try not to open the fridge 12 times to check.
Slice and serve:
Once set, lift it out and cut into small squares. Pro tip: warm your knife under hot water for cleaner cuts.
Common Mistakes and How to Dodge Them
Why is it rock hard out of the fridge?
That’s normal! Let it sit at room temp for 10 mins before cutting — it’ll soften up.
My chocolate seized and went grainy. Help?
You likely overheated it or got water in the bowl. Melt low and slow, and use a dry bowl.
It tastes greasy. What did I do wrong?
Could be too much butter or cheap chocolate. Use proper ratios and decent ingredients — it makes a difference.
The biscuits turned to mush.
Don’t crush them into dust. Leave some chunky bits for bite.
I forgot to line the tray. Disaster.
Been there. You can still rescue it with a butter knife and some swearing.
Storage and Reheating
Fridge: Keeps perfectly in an airtight container for up to 5 days.
Freezer: Wrap individually and freeze for up to 3 months. Defrost in fridge overnight.
Reheating? Nah, this one’s best cold or at room temp. Warming it just makes it go soft and sad.
Frequently Asked Questions
Can I use dark chocolate instead of milk?
Absolutely. It gives it a deeper, richer flavour. Just keep the syrup to balance the sweetness.
What can I use instead of digestives?
Graham crackers, rich tea, or even hobnobs. Whatever’s crumbly and buttery.
Can kids make this on their own?
Yes — with a little help for melting. It’s actually a fab one to get them involved with.
Can I make it vegan?
Yes, swap in dairy-free choc, vegan butter, and check your biscuits and Maltesers — there are plant-based alternatives around.
Nutrition Facts (Per Serving):
- Calories: 350
- Fat: 20g
- Carbs: 35g
- Protein: 4g
- Sodium: 150mg
- Sugar: 25g
Try More Nigella Recipes:
Nigella Malteser Tray Bake
Description
A rich, crunchy, chewy no-bake traybake filled with crushed biscuits, melted milk chocolate, and airy Maltesers. Pure comfort in every bite.
Ingredients
Instructions
- Melt butter, chocolate, and syrup until smooth.
- Crush biscuits and stir into the melted mix with most of the Maltesers.
- Press into a lined tray and chill for 1–2 hours.
- Optional: drizzle with melted white chocolate.
- Slice into squares and serve cold or at room temp.
Notes
- Use real butter — it really matters here.
- Crush biscuits to a mix of crumb and chunk.
- Let it sit a bit before cutting — straight from the fridge is too hard.
- Store chilled, or freeze for later indulgence.