Caramel, biscuit and chocolate…what’s not to love about a Millionaire Shortbread? It’s tricky to make it taste any better to be quite honest, unless you include my favourite pack of chocolates!
I’ve seen a few shops and recipes include Maltesers on top of a Millionaire Shortbread for added appeal, but what I love about Maltesers is their malty, crispy centre and so I decided to adapt a classic Millionaire Shortbread recipe to capture just that!
The below features a malted shortbread base, topped with a gorgeous, velvety caramel and a glossy, sweet chocolate complete with crumbled Maltesers. It’s the perfect combination which makes this traybake dangerous as its almost impossible to stop at one.
TIPS: Caramel can be tricky to make, but it’s important to be patient. It’s very similar to making fudge, and what you want for this recipe is a fudge like consistency to the caramel so it sets hard, making it easier to cut the overall bake.
For neat squares, I often run a sharp knife under hot water so it glides through easily.
Malted Millionaire Shortbread (makes 10-12 squares, depending on your portion control):
For the malted shortbread:
- 225g plain flour
- 190g butter
- 75g caster sugar
- 2 tbsp Horlicks drinking powder
For the caramel:
- 150g butter
- 4 tbsps golden syrup
- 1 x can of Condensed Milk (379g)
For the topping:
- 250g chocolate (this can either be plain, dark or milk – I often use a mixture of plain and milk)
- 1 x share bag of Maltesers
- Line a square 20cm brownie/cake tin and preheat the oven to 175 degrees C. First of all, make the shortbread by combining the flour, Horlicks and butter into a mixing bowl. Start by mixing with a spoon, before using your hands to make breadcrumbs. Next, add in the caster sugar and mix again before pouring into the brownie tin
- Thoroughly press the biscuit base into the tin with the back of a metal spoon, ensuring you reach all the corners and then have a final press down with your knuckles. The base should be smooth,flat and even. Prick with a fork and then place into the oven for 20-25 mins until the biscuit is a light golden brown
- As the biscuit cooks and cools, you can then begin to make the caramel. Add the condensed milk, butter and golden syrup into the saucepan over a medium heat until the butter has melted and the sugar has completely dissolved. Increase the heat and bring to the boil, stirring continuously to avoid the caramel being burnt. As the caramel thickens it will turn into a fudge like consistency and golden brown colour, remove from the heat, cool for a few minutes and pour on top of the shortbread
- Place into the fridge for 2-3 hours, or until the caramel ‘sets’. Finally, melt the chocolate in 20 second bursts in the microwave and then pour on top of the caramel before crushing a handful of Maltesers to sprinkle on top of the chocolate along with some whole Maltesers. Place back in the fridge until the chocolate is set and cut into squares
Enjoy! Nic x