Maltesers Slice

This will be my second recipe made using the ever delicious always scrumptious Maltesers. I can not describe what it is about it that I love so much but I just know I do and I'm not alone. It's just so addictive. I have made a healthier Maltesers treat, Maltesers Fudge, a low fat low sugar calorie conscious Weight Watcher's version. This one is NOT. It's jam packed with malt and chocolate goodness.

I must admit that I do think this is a tad too sweet for my palate. The recipe I followed is an Eric Lanlard's recipe Malteser Square. The next time I make it (oh there most certainly will be a next time) I will use a semi sweet chocolate as opposed to the milk chocolate the very French and very cute Eric Landlard uses.

This is a super easy recipe, one for the time strap cook (moi!). It's melt, stir, tray and chill. In under 15 minutes you'll be done. Enjoy.

Maltesers Slice

100g butter
200g milk chocolate (or semi sweet if you prefer less sweet)
3 tablespoons golden syrup
225g Digestive biscuits
approx 300g Maltesers
75g white chocolate

1. Grease a 20 inch shallow tin - or skip the greasing and use silicone bake wear.

2. Crush the biscuits. I put them in a plastic bag, grab the rolling pin and bash my stresses away (very therapeutic)

3. Melt butter, chocolate and golden syrup.

4. Mix in crushed biscuits. Let cool a little because the next step is to stir in about 250g Maltesers.
*** if you put the Maltesers in when chocolate mixture is very hot all the chocolate coating will melt****

5. Once mixed pour into tin. I use some of the remainder chocolate balls to garnish the top randomly and I eat the rest.

6. Chill for 2 hours or more.

7. Cut into small square or rectangular slices, melt some white chocolate and drizzle over to finish.

Cheesecake Brownie Bites

When one can not decide between cheesecake or brownie, one thanks one's lucky stars for stumbling across the very clever idea of combining both in one bite size morsel of yumminess. Thank you Just A Taste.

This recipe makes a really moist and chocolatey brownie batter and a light and fluffy cheesecake mix. The 2 together is delightful, the sweetness and richness of the brownie countered by the lightness and tang of the cream cheese.

The only thing I will change for next time is I'd probably put more cheesecake mix than I did today as I love, love, love the tang cutting through the sweet. The white and almost black contrast is very pretty too.

Cheesecake Brownie Bites

Brownie Batter
4 large eggs
2 1/4 cups caster sugar
1 1/2 cup plain flour
1 1/4 cup cocoa powder
1 cup melted butter
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla essence
1 tablespoon instant coffee (mixed with 2 teaspoons hot water)

Cheesecake Mix
250g cream cheese (softened)
1 egg yolk
3 tablespoons sugar

1. Preheat oven to 180 degrees.

2. Beat eggs, cocoa powder, salt, baking powder, vanilla essence and coffee mix. (Don't taste it at this stage unless you like salty bitterness - learnt it the hard way) When mixed well add sugar, butter and flour and stir well.

3. In a smaller bowl beat cream cheese, yolk and sugar until fluffy and well combined.

4. Grease a mini muffin tin. Drop a small amount of brownie mix in base. Then pipe (or not - use a spoon if u wish) the cheesecake mix on top followed by a dollop of brownie mix to top it off.

Do not overfill like I did as your cakes will all stick when they rise.

I used to much mixture - oops

5. Bake for 15 minutes approximately.

6. Cool in pan for a little while and then cool on rack or eat it warm.

It's nice warm .. it's nice cold. It's just nice!!