Monday, 13 April 2020

Milk and White Chocolate Malteser Traybake Cake

Hi Readers,

I'm in the process of updating a number of my old favourite recipes (thank you Google who no longer picks up some of my old posts).

Today it's one of my favourite things - the milk and white chocolate maltester tray bake cake.

It's a no bake, set in the fridge kind of cake, which is perfect for baking with kids.  My Maltester tray bake cake is delicious and still a family favourite even now.

So my other love is chocolate. Lots of it.  Give me it in milk, dark or white format.  Throw in vanilla or chilli if you like.  I don’t care.  It’s chocolate.  I like it melted, spread on toast, in hot drinks and even in my candles.

You get it… I LOVE CHOCOLATE.   It’s definitely one of life’s little pleasures. Even when it’s the day before payday, I can still afford a bar of Galaxy before the gas bill.

So, when I found this amazing recipe at I couldn't resist it.

The recipe was first shown on Channel 4, so I knew before I started that it was unlikely to go wrong.

Chocolate Honeycomb Squares (taken from

100g unsalted butter
200g milk chocolate (I used a supermarket cake covering)
3tbsp golden syrup
225g digestive biscuits broken down (own label products are great for this)
1 family bag Maltesers (chopped)

100g chopped Maltesers
50g melted white chocolate (I used a value own label product which did the job)
70g melted milk chocolate (I used a supermarket cake covering)

Lay out your ingredients before you start

Get ready for some biscuit bashing!!


  1. Line a square 20x20cm tin with greaseproof paper.
  2. In a medium pan placed over a gentle heat, melt together the butter, chocolate and syrup. Stir the mixture continuously as it begins to melt, once it is smooth and everything combined, remove from the heat and place to one side. The golden syrup gives it a great flavour!
  3. Using a sharp knife, roughly cut the honeycomb balls. Place digestive biscuits in a bag and lightly crush with a rolling pin so you have nice chunky pieces. Add these to the cooled chocolate mixture and stir to incorporate. Pour into your lined square tin, press down with a metal spoon so you have a smooth, even surface and place in the fridge to chill until set. (Around 1 hour).
    Ready to chill in the fridge
  4. To decorate, melt the milk chocolate. Spread a layer of melted milk chocolate over the surface of the chilled fridge cake and smooth out. Then sprinkle over the top of the melted milk chocolate your chopped Maltesers. Using a teaspoon, drizzle over the top of the cake with lines of melted white chocolate. Using a sharp knife, first score into squares, then cut through the score marks.
    Decorated and ready to be scored
Store in refrigerator until serving. The traybake will keep in an airtight container, in the fridge for a few days (but I guarantee it wont last that long)!
Let's eat!!!

Claire’s Baking Tips
  • Silicone bakeware is ideal for this as it’s flexible and is easier to prize the cake out once chilled. 
  • Don’t worry if you are on a budget – own label ingredients are absolutely fine to use.
  • Don’t break the digestives too small, as the cake will lose its bite.
  • Try this recipe if you want to impress with something that’s really easy.  Even the most novice baker can give this a go, as there’s no cooking involved, only melting chocolate.

I’m now thinking of other ways to put my own spin on this recipe.  I’m thinking about trying a mint aero version next.  Or perhaps Galaxy Minstrels with freeze-dried raspberries?

Until next time, happy baking!