Malteser Millionaire Shortbread
This Malteser Millionaire Shortbread has a malt shortbread base, and homemade caramel and is topped with milk chocolate and, of course, Maltesers.
Servings: 16 Servings
Ingredients
For the Malt Shortbread
- 100 g Caster Sugar
- 200 g Unsalted Butter
- 275 g Plain Flour
- 25 g Malt Powder
For the Caramel
- 397 ml Condensed Milk (one tin)
- 50 g Light Brown Sugar
- 75 ml Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 400 g Milk Chocolate
- 175 g Maltesers
Instructions
To Make the Malt Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar and butter to a large bowl and cream together, until it is pale in colour and fluffy.
- Add in the flour and malt powder and mix until a dough is formed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup, butter and peanut butter into a large pan over a low heat.
- Stir continually until the sugar has dissolved and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- It should take between 4-6 minutes until the caramel is nice and thick pour it over the top of your shortbread biscuit. Leave to set in the fridge.
Chocolate Topping and Decoration
- Add the chocolate to a heatproof bowl and melt in 20-second bursts stirring in between until it is smooth and completely melted.
- Pour the Chocolate over the top of the Caramel and smooth.
- Sprinkle over the Maltesers and put it back into the fridge until the chocolate has set (approximately 1-2 hours)
- Once the chocolate has set remove it from the tin and cut it into individual slices. Enjoy!
Notes
- This Malteser Millionaire Shortbread should last 1 week if stored in an airtight container.