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No Bake Maltesers® Crunch Bars

No Bake Maltesers® Crunch Bars
It's been a bit of an illness fest here this week. I haven't had tonsillitis since I was at University and I'd forgotten just how horrible it is (thank you to several people on Twitter who gave me some fab home remedies to try, especially gargling with echinacea tincture). Me and the 10 year old are now just about over the worst, so we can hopefully enjoy the weekend ahead of us...and hope none of the others succumb.

I'm not very good at lying in bed though, even when I'm ill, so when I was fully dosed up with ibruprofen and paracetamol yesterday I took to the kitchen to make these little gems. Oh My Goodness, they are amazing. I usually use butter and syrup for no bake tiffin style bars, but I decided to add one of those squeezy tubes of condensed milk too and it worked really well. It gave the bars a slightly chewy texture which everyone seemed to like. Perfect for kids parties...or for when your ill. They've pretty much been gobbled up already.
No Bake Maltesers® Crunch Bars


  • You can try using other chocolate such as Crunchie bars or Kitkats, or a mixture of different ones. Just make sure they add up to roughly the same amount as the recipe states.
  • Add a handful of pecan nuts for crunch and a handful of raisins for extra sweetness if you like.
  • The crunch bars are best eaten within 2 days as the Maltesers® start to soften over time. They still taste great a week later but the texture will be less crunchy.
  • These bars are ideal for children's parties and to make them extra special, a drizzle of white chocolate on top would give them the wow factor.


No Bake Maltesers® Crunch Bars


Yield: 20 squaresPin it

No Bake Maltesers® Crunch Bars

prep time: 15 MINScook time: total time: 15 mins
A no bake tiffin style bar using Maltesers® and digestive biscuits.


  • 200g Digestives, crushed
  • 200g Dark Chocolate
  • 170g Tube of Condensed Milk
  • 40g Butter
  • 1 TBSP Syrup
  • 1 x 166g bag of Maltesers®, crushed
  • 1 x 93g bag of Maltesers® left whole
  • For the topping:
  • 200g Milk Chocolate
  • 20g Butter


  1. Line as 20cm square baking tin with baking paper.
  2. In a large bowl, melt the dark chocolate, condensed milk, butter and syrup in the microwave then stir in the crushed digestives, crushed maltesers and whole maltesers. Spoon into the tin and level off. Place in the fridge whilst you make the topping.
  3. In another bowl, melt the milk chocolate and butter in the microwave and then spread on top of the base. Chill for at least 3 hours before cutting into squares.

Pin the Maltesers® Crunch Bars for later...
No Bake Maltesers® Crunch Bars

Beth Sachs
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