MALT TEASERS RECIPES

Steps:

• In a small saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium heat until mixture comes to a boil; cook 1-2 minutes longer or until thickened. Remove from the heat; stir in chocolate and vanilla until smooth., Transfer to six dessert dishes, about 1/3 cup in each. Cover and refrigerate for at least 2 hours before serving., Garnish each serving with 2 tablespoons whipped topping, 1/2 teaspoon chopped malted milk balls and a cherry.,

Steps:

• Place the digestive biscuits in a large sealable freezer bag and crush with a rolling pin to form crumbs.
• Melt the butter in a small saucepan over a medium heat. Remove from the heat and add the biscuit crumbs, stirring to ensure they are coated in the butter.
• Spoon the crumb mixture into the base of a 23cm springform cake tin and compact with the back of a spoon.
• Combine the Philadelphia® cheese with the icing sugar and vanilla bean paste in a bowl and beat together until well combined; set aside.
• In a separate bowl pour the double cream and whisk until peaks form. Spoon the cream into the cream cheese mixture and fold gently together adding the crushed Maltesers® and fold gently together.
• Spread the mixture evenly over the base and tap the tin lightly on the worktop to ensure there are no air pockets. Place in the fridge for 1 to 2 hours, or until set.
• Once set, release the sides of the springform cake tin and place the cheesecake on a serving plate, decorate the top with Maltesers® YUM!