Malteser Millionaire Shortbread
A little twist on the classic millionaire shortbread that we all love so dearly, this recipe has Maltesers throughout the shortbread base and sprinkled over the top of the chocolate layer so that extra little treat.
Millionaire shortbread is surprisingly easy to make, but always feels like a luxury bake. With this recipe you bake the shortbread first, giving it a delicious melt in your mouth crumb. Then using condensed milk to get the perfect millionaire shortbread caramel every time, you’ll be able to wow your friends and family!
Making the caramel does take some time, it really is a test in patience for me, but well worth it, when you’re tucking into the end result. Caramel can’t be rushed, it requires gently heating the butter and sugar and condensed ingredients, until melted. Heating at too high a heat can lead to burning your sugars and giving it a nasty flavour. Once they’ve melted together, you can turn up the heat and get that mixture boiling, until it reaches a nice golden caramel colour.
Ingredients
For the shortbread:
- 275g plain flour
- 100g granulated sugar
- 200g butter
- 50g Maltesers
For the caramel:
- 1 x 395g can of condensed milk
- 4 tbsp golden syrup
- 3 tbsp granulated sugar
- 200g butter
- Pinch of salt
For the chocolate topping:
- 100g milk chocolate
- 100g dark chocolate
- 100g maltesers, crushed
Recipe Details
Method
Step 1
Preheat the oven to 160°C fan / 180°C conventional. Line a 9x9-inch square cake tin with parchment paper.
Shortbread
Step 2
Cut the butter into 1cm chunks and add it to a stand mixer. Beat on high for several minutes.
Add the sugar and continue to beat until the mixture is light and fluffy (about 3–4 minutes).
Step 3
Scrape down the sides of the bowl. Add the flour and beat again until the mixture resembles coarse crumbs. Crush up 50g of Maltesers and add them to the shortbread mixture and give it a little mix to disperse them through the shortbread.
Step 4
Tip the shortbread mixture into the prepared tin and press it down firmly and evenly. You can just do this with your hands, making sure the shortbread is pushed into all the corners.
Step 5
Bake for 20–25 minutes, or until lightly golden. Allow it to cool in the tin. Turn your oven off now, you don’t need it again!
Caramel
Step 6
Cut the butter into chunks and add it to a medium-sized saucepan along with the sugar, golden syrup, and condensed milk.
Melt over medium heat, stirring gently — this may take around 5 minutes.
Once everything is melted, increase the heat to high and bring the mixture to a boil.
Continue to stir constantly for 5–7 minutes, or until it thickens and turns a golden caramel colour. Use a rubber spatula to keep it from sticking.
Step 7
Pour the caramel over the cooled shortbread (still in the tin) and spread it out evenly.
Refrigerate for at least 1 hour, or until the caramel is set firm (not hard).
Chocolate Layer
Step 8
First break the milk chocolate into chunks and melt it gently using a microwave, for 30 second intervals until the chocolate has melted. Pour the melted chocolate over the set caramel layer and smooth it to the edges with the back of a spoon.
Then break up the dark chocolate and melt using the microwave, again for 30 second intervals until the chocolate has melted. Once melted, pour this over the milk chocolate and smooth this layer out with the back of a spoon.
Crush up the Maltesers, to do this I use the end of a rolling pin and a bowl. Sprinly the crushed Maltesers over the chocolate layer.
Refrigerate again for about an hour, or until the chocolate has fully set.
Once set, remove from the tin, by gently pulling on the parchment paper at the edges. You can cut this into as many pieces as you like, but I find about 18 pieces means that the pieces are a snackable size.
Enjoy! x
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