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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.
Malteser spread topping
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
Malteser Millionaires Shortbread!
- 600 g malted milk biscuits
- 250 g unsalted butter
- 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
For the Biscuit 'Shortbread' Base!
- 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 until the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a lined 9x9" square tin and press down firmly.
For the Caramel!
- 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.
- 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!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- 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!
- Melt your milk chocolate down carefully in the microwave, or in a bain marie.
- Also, in a separate bowl, melt the malteser spread for about 30-40 seconds so that its softer and not as hard.
- 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.
- Once set, cut up your pieces and enjoy!
- 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.
- I recommend this tin!
Find my other recipes on my Recipes Page!
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