Dip makes about 1½ cups. Dip and truffles can be made up to one day ahead. Store in separate, airtight containers in the fridge. Reheat dip until warm before serving.
250g packet Maltesers
1 cup slivered almonds (125g), toasted, chopped
50g unsalted butter, chopped
395g can sweetened condensed milk
200g block dark cooking chocolate, chopped
CARAMEL MARSHMALLOW DIP
135g packet Werther’s Chewy Toffees
100g white marshmallows
½ cup light thickened cream
SWEET TREATS TO SERVE
Peanut Snaps, vanilla wafer biscuits, halved mini waffles, halved lamington fingers, melting moment biscuits, Roses chocolates, chocolate biscotti, cookies & cream-flavoured wafer sticks, fresh berries and nectarine wedges
To make truffles, place Maltesers in a medium snap-lock bag. Seal. Gently pound with a rolling pin until coarsely crushed. Transfer to a large bowl. Stir in almonds.
Melt butter in a large saucepan over a low heat. Add condensed milk and chocolate. Stir over a medium heat until chocolate is melted and mixture is smooth. Transfer to a large heatproof bowl. Stand for 45 minutes to cool slightly.
Stir half the Malteser mixture into chocolate mixture. Freeze for about 1 hour, or until firm.
Roll level tablespoons of mixture into balls. (Makes about 30.) Roll in remaining Malteser mixture, pressing on firmly to coat. Place truffles on a tray lined with baking paper. Refrigerate for 2 hours, until firm.
To make dip, place all ingredients in a medium saucepan. Stir over a low heat until mixture is melted and smooth. Transfer to a heatproof bowl. Cool for 30 minutes.
To serve, spoon dip into a serving bowl. Place on a serving platter with truffles and sweet treats.