200 g malted milk biscuits, crushed to crumbs
100 g salted butter, melted
⅓ cup caster sugar
600 g full-fat cream cheese (we used Philadelphia cream cheese)
300 ml thickened cream
300 g white chocolate, melted
200 g milk chocolate, melted
2 tbsp malt or Horlicks
37 g packet white Maltesers or regular Maltesers
- Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.
- Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.
- Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.