If your like me then a bag of malterser’s is gone in a second and you may even contemplate a second bag.
Well this millionaire shortbread will give you all the maltiness you looking for without having to grab another slice…I’m not saying don’t grab another slice because it is defiantly that good you will want a another slice.
Now I have made millionaire shortbread countless times and every time it comes out different, shortbread underbaked or even overbaked or not even looking like shortbread (don’t ask!), the caramel is more runny or slightly over done or tastes burnt.
Whatever your issue is, I have been there but one thing I can guarantee is this recipe is pretty fool proof.
Now tips and tricks for your shortbread, defiantly use a food processor, over the years I don’t think I ever used one for it but this time around it was a life saver and makes this so much quicker and easier. Trust me you will thank me when you not scrapping dough of your fingers where it has stuck.
Caramel layer: be patient, watch it like a hawk. Now I know this are your bog standard tips but I promise they are the best. Caramel is a tricky thing and even professionals struggle. You have to catch it at the right moment when its not runny but its not gone thick like fudge, it has to be thick but run off the spoon.
Chocolate layer: what can I say? Your melting chocolate and whether you do that in the microwave or in bain marie, both ways are effective. Just make sure to pour it on once your caramel is fully set.
Now you add some malty powder to this to add that extraness to both shortbread and the caramel, then a thick layer of maltesers on the caramel. Make sure to do this before you set it.
The maltesers addedth onto the caramel layer before it sets just adds another layer of that malty flavour and it also means that you get maltesers all the way through this bake and maltesers make everything better.
Malteser Millionaire Shortbread
- 225 g Plain Flour
- 1 tbsp Malt Powder
- 175 g Unsalted Butter
- 75 g Caster Sugar
- 175 g Butter
- 175 g Caster Sugar
- 60 g Golden Syrup
- 40 g Malt Powder
- 400 g Condensed Milk
- ½ tsp Salt
- 3 bags Maltesers
- 400 g Milk Chocolate
- Preheat the oven to 150 C.Line a 23cm x 28cm rectangular cake tin with baking parchment.
- Combine the flour, malt powder and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs.
- Add in the caster sugar and pulse again until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon.
- Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
- Put the butter and sugar in a wide, heavy-based pan with the syrup, malt extract, condensed milk and salt, and heat gently, stirring to melt the butter. Bring to a simmer and continue to cook for about 10-15 minutes, until thick and fudgy.
- Pour over the shortbread and smooth with a palette knife, then begin to press the Maltesers into the caramel in a layer until the caramel is covered. Leave to set.
- Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel.
- Crush the leftover Maltesers and sprinkle over the top of the chocolate. Leave until solid, then turn out and cut into squares to serve.