These thick and gooey white chocolate Malteser blondies are flavoured with Ovaltine to give them a delicious malty flavour. Topped off with lashings of white & dark chocolate and heaps of crushed Maltesers, you’ll be everybody’s best friend when you walk into work with these babies!
I always mention that Kris kindly takes my bakes into work so he can share them with his buddies, also saving us from becoming actual barrels. As you can imagine, he’s rather popular. In fact, the cake tin he uses to transport the bakes in has been dubbed the magic tin as there’s always something magical inside. It’s so canny, really warms my heart, I tell ya! Anyway, I always try to get a report back before I write my posts. It’s good to know what people think of the recipe before it goes live, are they good, do I need to change something, do I need to scrap it and begin again (thankfully that’s never happened, phew) Out of everything I’ve ever sent to his workplace, and there has been a lot, these Malteser Blondies have created the most noise!
I was getting messages on Instagram, videos of people gushing over them. I was overjoyed that they went down so well. I was so excited that I just had to get this post up as quickly as possible.
Maltesers are dangerous in my opinion. Put a bag near me and it’ll be inhaled in an instant, wrapping and all. They’re so moreish, it’s impossible to stop at just one. These Malteser Blondies have elevated my favourite chocolate snack to godly majesty. They’re special, they really are. The thick blondie layer, delicately flavoured with Ovaltine gives a hint of maltiness that, once paired with chewy little Maltesers, packs one hell of a punch.
If you’re looking for some more blondie recipes to whet your whistle, give these devils a try!
- Dirty Blondies
- Jammy Dodger Blondies (AKA the most popular recipe on my blog)
- Raspberry and White Chocolate Blondies
- Banoffee Blondies
Lordy do I need to update some of those photos, yeeesh!!!Print
These thick and gooey white chocolate Malteser blondies are flavoured with Ovaltine to give them a delicious malty flavour, they’re then topped off with lashings of white and dark chocolate and heaps of crushed Maltesers
For the Blondies:
- 200g white chocolate, chopped
- 125g unsalted butter
- 225g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 150g plain flour
- 4 tbsp Ovaltine powder
- 100g Maltesers
- 60g milk chocolate, chopped
- 50g Maltesers, chopped
- 50g white chocolate, melted
- 50g milk chocolate, melted
- Preheat the oven to 170°C. Lightly grease a 20cm square baking tin and line it with baking paper. Set aside while you make the blondies.
- Place the white chocolate and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the pan doesn’t touch the water. Stir the chocolate and butter together until melted. Set aside to cool slightly.
- In the bowl of an electric mixer mix the sugar, eggs and vanilla extract together for 3 minutes. With the mixer still running, pour in the chocolate and butter mixture followed by the vanilla extract. Add the flour and Ovaltine and mix until everything is fully incorporated and smooth.
- Fold the Maltesers and chopped plain chocolate through the batter by hand. Pour into the prepared tin and bake for 30 minutes until the edges are set but the centre still has a slight jiggle to it.
- Once cool, wrap the tin in clingfilm and chill in the fridge for 2 hours or overnight.
- When almost ready to serve drizzle half of the melted white and plain chocolates over the top of the blondies, top with the chopped Maltesers and drizzle with the remaining chocolate. Cool until the chocolate is set before cutting into squares.
These blondies are best eaten the day they’re made (or topped if chilling overnight) as the Maltesers have a tendency to go chewy. They’re still delicious after a few days, if you can manage to leave them that long though.
- Category: Baking
- Cuisine: American
Keywords: Malteser, Blondies, Brownies, White Chocolate