Malteser Millionaires Shortbread!

Malt Biscuit Base, Homemade Caramel Filling, and Malteser Spread Chocolate with Maltesers. The BEST Malteser Millionaires Shortbread!

So… Millionaires Shortbread is one of my most favourite things on the planet. Like, I adore it. I have several recipes on here now that always come up trumps when I post them such as my Terry’s Chocolate Orange Millionaires Shortbread and my Salted Caramel Millionaires Shortbread, but I just couldn’t resist another.

My original Millionaires Shortbread is decorated with some Maltesers, but its just regular Millionaires Shortbread, and it could easily be made more Malteser-y, so I couldn’t resist this recipe.

Several people have asked me about a Malteser’s version, so I couldn’t resist having a go! One thing I must say for the beginning is that this one is slightly different to my others, because its not actually got a shortbread base.

Even though I have called this Malteser Millionaires Shortbread, it’s not got shortbread in it… so… oops. However, it was so people would recognise what it actually is! I thought that using a Malt Biscuit Base would be better.

You could attempt a regular shortbread, like in my other recipes, but I thought a Malt Biscuit Base would be even more delicious, and its just so dreamy. It’s a base kind of like my No-Bake Chocolate Malteser Cheesecake, but with more to suit the size of tin.

I realise that 600g of biscuits sounds like a lot, but when you’re using a 9″ tin, its needed. I used supermarket own malted biscuits which were 40p a packet, so its still cheaper than a packet of digestives!

The Caramel I have used is the same as the others I have used, as I didn’t think it would be a good idea to make that Malteser like. Things like the Caramel in my Terry’s Chocolate Orange Millionaires Shortbread post, the same as this one, shouldn’t be messed with as they work so well. You do have to concentrate when making it, but its worth it. I use a non-stick pan, and its a dream.

Pour the ingredients in, and melt slow enough that the butter melts, and then when all the ingredients are runny, you can turn the heat up and start to let it boil. You have to let it boil, on quite a high boil (but only on a medium heat) and then stir it whilst its boiling. Over the 5-7 minutes, you will see it darken slowly, and it’ll get thicker, but its worth the patience and care.

If you over do the caramel slightly, it’ll be chewy. If its solid, you’ve gone waaaay over, but thats quite hard to do. If it is quite chewy, you just need to keep the traybake at room temperature so that the butter doesn’t make the caramel any harder.

However, the Malteser Spread topping is THE DREAM. Its just something, that I didn’t think would really work, but oh my god it did. Every time I have made this, its got better and better. And as you can see from the pictures, its heavenly!

Literally just mix together some melted chocolate, and some melted Malteser Spread, and it was so good. To be honest, I could have eaten it all off a spoon and not actually let it get to the traybake, but yeah.. I needed a recipe.

You can use Dark or Milk chocolate in this part, but I love the milk chocolate personally. Add some maltesers on top, squish them in slightly, and then sprinkle over even more malteser! And yesssss you have it! Enjoy! X

4.8 from 10 votes
Malteser Millionaires Shortbread!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Malt Biscuit Base, Homemade Caramel Filling, and Malteser Spread Chocolate with Maltesers. The BEST Malteser Millionaires Shortbread!

Course: Dessert
Cuisine: Millionaires Shortbread
Servings: 16 Pieces
Calories: 408 kcal
Author: Jane's Patisserie
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
  • 200 g Milk Chocolate
  • 200-400 g Malteser Spread
  • 100-200 g Maltesers
Instructions
For the Biscuit 'Shortbread' Base!
  1. 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 till the mixture is combined, or mix it in a bowl. 

  2. Tip the biscuits into a 9x9" Square Tin and press down firmly.

For the Caramel!
  1. 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.

  2. 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! 

  3. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

  4. 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!
  1. Melt your Milk Chocolate down carefully in the microwave, or in a bain marie. 

  2. Also, in a separate bowl, melt the malteser spread for about 30-40 seconds so that its softer and not as hard. 

  3. Mix the two together, and 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. 

  4. Once set, cut up your pieces and enjoy!

Recipe Notes
  • This will keep in an airtight container for at least 1 week – if they last that long!
  • If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
  • **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!
  • The Malteser Spread is found in most supermarket these days, but you can use one or two jars. They are 200g each, and I used two jars to make it a nice thick layer, but one will work. 
  • If you don't want to use the spread, you can use 300g of chocolate on the top, and plenty more Maltesers!
  • Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy. 
  • You can use fewer biscuits if you don't want it as thick. Use 400g, with 175g of butter. 
Nutrition Facts
Malteser Millionaires Shortbread!
Amount Per Serving
Calories 408 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 21g 105%
Cholesterol 68mg 23%
Sodium 41mg 2%
Potassium 185mg 5%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 33g
Protein 3g 6%
Vitamin A 15.4%
Vitamin C 0.8%
Calcium 9.4%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Millionaires & Malteser Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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32 comments

  1. Hi!

    My biscuit base didn’t set!! Don’t know what I did wrong!! So annoyed!! Will definitely try again though with another base recipie because i tried it with a spoon and it was soooo yummmm!!

  2. Thanks for the recipe – I love Maltesers, and I love millionaire shortbread (or anything with a thick layer of caramel I’ll be perfectly honest) so this combination is genius! I would definitely consider myself a “novice” baker because although I’ve been baking for years I’ve never ventured much outside my ~3 recipe comfort zone, but I found your instructions nice and clear to follow and I’ve gotta say it turned out pretty well! I’m looking forward to trying more of your recipes as they all look so very good (and it’s so nice that the ingredients are listed in metric units). Deffo got my eye on the Rolo fudge recipe…

    I made half the batch size but I only used 1/3 of the biscuit base ingredients because I don’t like a particularly thick biscuit layer. Also instead of using the Malteser spread I melted down a block of the Malteser chocolate bars which worked out well.

    It was my first attempt at making caramel and I had a question. I used honey instead of golden syrup and I found that my mixture separated into a thicker toffee-like portion with a layer of golden liquid on top (a very hot layer as I found out when I splashed some on my foot whoops). I wasn’t sure if this was part of the process so I kept stirring and cooking it longer to see if the liquid would reabsorb at all. In the end I gave up and just drained off the liquid and poured the rest of the mixture onto my biscuit base. It was a little on the chewier side than standard millionaire shortbread caramel – do you think this was a result of using honey instead of syrup, or from cooking it too long, or at too high temperature etc?

    Thanks again!

    1. Hiya! I’m glad you enjoyed it! I wouldn’t recommend using honey as golden syrup is definitely best and they work in different ways, but I would say it’s also been done for too long as well. Thanks!

  3. I’m so confused.. I was mixing up the caramel, and it appears to have split! 🤭 that’s a first for me as it happened so quickly.. would it have got too hot do you think? Maybe it was ready much sooner than I thought and I over did it 🤔. Going to redo the caramel tomorrow 🙂

    1. Most likely it was too hot, yes. It’s a hard thing to say about what temp it should be, but if you do try it again, try it lower by quite a bit, and just be prepared it might take a bit longer. Also try to use actual butter rather than a spread (if you did) xx

  4. I made these for a bake sale and omg they are amazing! I bought enough for 2 batches but just made 1 in the end, have you tried freezing? X

  5. I am not very good at making cakes, Just made the shortbread I am so pleased it turned out just right. Thank you for the lovely recipe. The question is what do I do next.

  6. Hi Jane, I just want you to know I am working my way through your recipes. Up to now everything I have made has turned out amazing. I am now making Cheesecakes for family and friends instead of birthday cakes they love them!! Crunchie and snicker are firm favourites at the minute still lots to try. I am going to make this Malteser shortbread at the weekend. Thank you for sharing your recipes I love your site. I am inspired to full fill my dream of owning a coffee shop one day serving all your delicious recipes

    1. Hiya! Unfortunately it won’t work. Tinned caramel doesn’t set in any way, so it’ll be a sloppy mess. The best bet is to have a go! It’ll still be more set than the tinned kind! Also, can I ask why you voted 4/5 stars? I’m always striving to improve my posts! X

  7. I’m not sure if I can get the malted biscuits so do you think I could add malt powder to my shortbread recipe? I can’t wait to make these! It’s a brilliant idea!!💝💝

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