Recipe Steps
- Line a swiss roll tin 28cm x 18cm/11″ x 7″ with greaseproof paper.
- Melt the butter, chocolate and golden syrup in a saucepan over a low heat.
- Remove from the heat, then add in the crushed biscuits and Maltesers. Mix well then pour into the prepared tin, press down well and chill until set.
- If liked, drizzle melted white chocolate over the cooled traybake.
- Cut into bars.
