Chocolate and Cherry Malteser Bars
A deliciously rich bar with a definite chocolate kick, cut into small squares and enjoy. Originally the recipe came from Helen at AGA Edinburgh, for which many have said thank you! Breaking up the biscuits and halving the Maltesers by hand give the best texture, worth the effort!
Cut into 24 or 32
115g golden syrup
150g plain chocolate, 72% cocoa solids
225g digestive biscuits, roughly broken up
225g Maltesers, halved
125g glacé cherries, halved
300g plain chocolate, 72% cocoa solids
100g white chocolate buttons or chips
Line the half size AGA Portmeirion Baking Tray with Parchment Baking Paper.
Place the butter, golden syrup and chocolate into a large glass bowl and put to melt: using the Warming Plate, or at the back of the AGA Top Plate (on a cork mat or fold of kitchen paper to protect the enamel) or on a Chef’s Pad on the AGA lid. Alternatively if you have AGA Induction, place into a saucepan and melt on the low heat.
Tip the broken biscuits, Maltesers and cherries into the melted mixture and mix well. Spread the mixture into the lined Portmeirion Baking Tray, level and press down with the back of a spoon. Place into the AGA Refrigerator to set.
For the topping, melt the plain chocolate in a glass bowl either at the back of the AGA Top Plate (on a piece of folded kitchen paper) or on the Warming Plate – or use a saucepan on an Induction Hob. Place the white chocolate into a disposable icing bag and put to melt.
Pour the melted plain chocolate over the set biscuit base, level with a palette knife and gently tap the baking tray to finish the levelling process. Pipe the melted white chocolate over the plain chocolate in straight lines then drag a cocktail stick through backwards and forwards to form a feathered effect. Return to the refrigerator to set.
When set lift out of the AGA Portmeirion Baking Tray and place on a cutting board. Cut into bars – this is easier if you dip the knife into hot water and wipe dry between cuts – remove from the baking parchment.