Malteser Millionaires Shortbread!
Malt biscuit base, homemade caramel filling, and chocolate with Maltesers. The BEST Malteser millionaires shortbread!
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Servings: 16 Pieces
Ingredients
Biscuit Base
- 600 g malted milk biscuits
- 250 g unsalted butter
Homemade Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk (one tin)
Chocolate Malteser Layer
- 300 g milk/dark chocolate
- 100-200 g Maltesers
Instructions
For the Biscuit 'Shortbread' Base!
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a lined 9x9" square tin and press down firmly.
For the Caramel!
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the biscuit base and leave to set for one-two hours on the side. If its hot, set in the fridge!
For the Chocolate Malteser Layer!
- Melt the chocolate down carefully in the microwave, or in a bain marie.
- Spread on top of the caramel. Sprinkle over some Maltesers, and crush a few for an affect, and then set on the side or in the fridge.
- Once set, cut up your pieces and enjoy!
Notes
- This recipe was updated recently due to Maltese's spread being MUCH harder to buy these days. If you want to use malteser spread on the top, the recipe is 200g of milk chocolate and 200g of malteser spread melted together and put on top of the caramel.
- This recipe lasts for 7+ days, in the fridge or room temperature
- This recipe will freeze for 3+ months
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- You can use fewer biscuits if you don't want it as thick. Use 400g, with 175g of butter.
- I use this 9" square tin in this recipe.