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Malt biscuit base, homemade caramel filling, and Malteser spread chocolate with Maltesers. The BEST Malteser millionaires shortbread!

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!

Malt biscuit base, homemade caramel filling, and Malteser spread chocolate with Maltesers. The BEST Malteser millionaires shortbread!
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Category: Dessert
Type: Millionaires Shortbread
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


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


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!

You can find me on:

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.




  1. Sadie on February 8, 2024 at 1:53 pm

    I’ve made this before and LOVE it, but this time I can’t fine the malteser spread. So I’ve brought chocolate and cadburys chocolate spread. Could I melt these both down and then add in some crushed maltesers? Would that work okay or would the maltesers go funny?

  2. Sarah on May 25, 2023 at 11:26 pm

    I’ve made this a lot and yesterday I made it but today the caramel is too runny I under cooked it is there anything I can do with it now.

    • Jane's Patisserie on May 26, 2023 at 10:28 am

      Hiya – no, sorry – if it’s underdone, it’s underdone. Did you use the correct ingredients? Such as full-fat condensed milk? Low fat or evaporated milk do not work as replacements! x

  3. Jess on December 24, 2022 at 2:02 am

    5 stars
    Absolutely delicious and super easy. I make this every Christmas, it has become a tradition. Thank you for this wonderful recipe. You have to try it!

  4. Kelly leggett on October 17, 2021 at 10:29 pm

    I don’t normally taste my bakes as a hobby baker just rely on family and friends to tell me what they taste like but malted milks and maltesers are some of my favourite things so I had to try, OH MY GOD is all I can say. I made this to take into work for a birthday and it’s not something I would usually make but I will 100% make this again it’s delicious and I don’t want to take it innow, I want to eat it all 🤣.

  5. Helen on September 5, 2021 at 9:37 am

    Hi I only have a 8×8 square tin will 400g biscuit 200g butter be ok or will the base be to thick

    • Helen on February 27, 2022 at 6:36 pm

      Yeh I think that would be enough plus if it’s not,
      good excuse to make it again! 😀

  6. Shannon on February 16, 2021 at 4:43 am

    5 stars
    This recipe is amazing!! I have tried it a million times and it’s always a favourite 🙂 I’ve tried it with different toppings/inspo from other posts e.g. a white chocolate top with biscoff spread, milk chocolate and nutella with a white choc swirl through it, toblerone toppings, the list goes on but everyone always loves it!! Sometimes I have the issue with the caramel when the butter splits from the rest of the ingredients but I read that could be cooking it too high so will try lowering the temp next time! Thanks for all the amazing recipes xx

  7. Cheryl on January 18, 2021 at 8:07 am

    5 stars
    PS to my earlier comment…
    Not found the Malteser spread yet but I use Malteser buttons instead. 👍

    • Chelsea Smith on February 2, 2021 at 8:43 pm

      We couldn’t find it anywhere as it’s been discontinued but we order online from poundshop.com ☺️

    • Maureen on March 2, 2024 at 12:43 pm

      Cat find the malteser spread anywhere help please I

    • Jane's Patisserie on March 7, 2024 at 12:05 pm

      I think it’s been discontinued now!

  8. Cheryl on January 18, 2021 at 8:04 am

    5 stars
    These are a hit with my family! So easy to make and delicious, and plenty to go around! I’ve made them 3 times now… first time caramel was a runny mess, oops, but have boiled for longer since then and turns out great!
    Can you freeze these?
    Thanks for some fab, east to follow recipes Jane. 😋😍

    • Jane's Patisserie on January 18, 2021 at 11:02 am

      Ahh yay! So glad it worked for you! And yes they can freeze x

  9. Laura on December 30, 2020 at 12:47 pm

    Hi Jane,

    Just wondering was the calories are per square I can’t seem to see it up above? Thank you

    • Jane's Patisserie on December 30, 2020 at 1:03 pm

      I have no idea I’m afraid x

    • Lisa Allan on May 25, 2021 at 11:41 am

      Hi Jane, can I use shortbread biscuits for the base rather than the malted biscuits? x

    • Jane's Patisserie on May 25, 2021 at 12:46 pm

      Yes you can – use about 1/3 less butter though x

    • Brangela on August 7, 2021 at 10:14 pm

      5 stars
      Hello! Well obviously the ingredients may vary slightly depending on which ones you use but when I input the maximum ingredient amounts into myfitness pal it works out at about 730 calories per slice!

  10. Mark Adams on December 9, 2020 at 9:58 pm

    5 stars
    This was the first of your recipes I tried however I couldn’t get the malteser spread initially so I compromised.
    I used the shortbread base from one of your other recipes, your caramel recipe and chocolate melted with crunchie spread and broken pieces of crunchie on the top. The one thing I noted was don’t over-boil the caramel mix or the butter separates and makes a horrible mess.
    Pleased to add I have since made the recipe as intended too. My office colleagues loved it.

  11. Ivy on December 7, 2020 at 10:19 pm

    5 stars
    I’ve made these a few times now and each time they have been a total hit! They are so moreish and I enjoy making them. Thanks Jane!

  12. J on September 11, 2020 at 2:45 pm

    5 stars
    Going to give this a go, can you use stork instead of butter in the base?

    • Jane's Patisserie on September 11, 2020 at 4:12 pm

      Sometimes it can make the mixture softer, but otherwise works!

  13. Danielle French on July 23, 2020 at 11:00 am

    5 stars
    OMG these are amazing! First time making the caramel and it came out perfectly…..I now need to refrain from eating it all…..! Yum yum!

  14. Laura on July 20, 2020 at 11:25 pm

    Hi Jane
    Your recipes are great! Before I try this one could you advise if its possible to use your homemade caramel sauce instead of this condensed milk version, I already have some made and it seems pretty spot on!
    Best wishes Laura

    • Jane's Patisserie on July 21, 2020 at 2:01 pm

      Hey – no you can’t. The sauce does not set in the same way at all!

  15. Sarah on July 12, 2020 at 3:54 pm

    5 stars
    Away to try this for a picnic treat!
    Unable to find any Malteaser spread anywhere… gonna try crispy M&M spread instead! 🤞🏻

  16. Angela on June 27, 2020 at 4:43 pm

    Hi. If I was using chocolate covered malted milk would I need to reduce the amount of butter I use?

    • Jane's Patisserie on June 27, 2020 at 7:28 pm

      Hiya! Yes, if still use 600g of biscuits I would use 200g butter, and if you are using less biscuits just stick with the same ratios x

  17. Bethany on June 21, 2020 at 1:13 pm

    5 stars
    These are definitely worth a make!!! Love malterers, and I couldn’t stop eating these 🙈. The malted milk biscuits at the bottom are a really nice twist as I’m not normally too keen on shortbread or digestives. Another 5 stars from me!

  18. Keeley on June 19, 2020 at 10:05 am

    Hi, If I’m using milk chocolate instead of the spread do I mix my Maltesers in with the milk chocolate?


    • Jane's Patisserie on June 19, 2020 at 7:34 pm

      Hey! I would just sprinkle the Malteser’s over the top x

  19. Emma on May 6, 2020 at 7:12 am

    5 stars
    I made these in my recent treat boxes and everyone absolutely loved them! Thanks so much for another brilliant recipe xx

  20. Bex Harrison on May 4, 2020 at 10:54 pm

    Hi, I couldn’t get hold of condensed milk only evaporated milk – is there a way to turn it into condensed milk??
    Thanks x

    • Jane's Patisserie on May 4, 2020 at 10:59 pm

      I believe there is, but I have never done it myself. It’s worth a google!

    • Lauren on July 10, 2020 at 4:56 pm

      Hi Jane,
      Trying this recipe today, so far so good with the base and caramel setting in the fridge 😀

      I couldn’t manage to get the malteser spread, can I use nutella instead? (had no intention of that rhyming) ha!

      Also what’s the maximum amount of time I can leave the base and caramel in the fridge for?


    • Jane's Patisserie on July 11, 2020 at 8:49 am

      You can definitely use nutella instead – but there is no real time limit as I like to store my finished millionaire’s shortbreads in the fridge often!

  21. Emz on April 25, 2020 at 9:13 am

    4 stars
    I found it easy and tasty. There was a bit too much biscuit base for me so I will use the lesser amount next time but worked well. I couldn’t find any malteser spread so melted 300g of malteser buttons. Will defo make again. Found the base a wee bit crumbly but guessing thats normal. Any tips on how to stop it being so crumbly would be good if you have any.

    • Jane's Patisserie on April 25, 2020 at 9:18 am

      For the base it needs to be a really fine crumb, so if you’re not using a food processor that could be why it’s crumbly. If you are, it really just needs pressing down very very firmly!

  22. Mea on April 20, 2020 at 5:18 pm

    Hi Jane,
    Just wondering, do you think that it would work to use the Malteasers chocolate bars melted for the top layer ? Can never find the spread in my supermarket!

  23. Kim Ward on April 11, 2020 at 9:10 pm

    4 stars
    Really easy to make but just couldnt get the caramel to set even when in the fridge for 5 hours. It made a sloppy mess when cut into. Hoping overnight will help when I come to eat some more tomorrow.

    • Jane's Patisserie on April 12, 2020 at 8:42 am

      If it’s a sloppy mess, you will have done something incorrectly. It needs to boil for 5-7 minutes, with the correct ingredients, and it will set. If you, for example, used a tinned caramel and didn’t follow the recipe, it will never set and always be a sloppy mess.

    • Jo M on May 13, 2020 at 8:49 pm

      Mines did not set either I’m going to leave it in fridge over night and hope it sets too.

    • Jane's Patisserie on May 14, 2020 at 9:09 am

      A lot of people have been substituting condensed milk for evaporated milk recently due to shortages, and that won’t work – are you sure you used the correct ingredients? Honestly, with the correct ingredients, it won’t be a sloppy mess.

  24. Diana on November 21, 2019 at 5:13 pm

    5 stars
    Well done Jane – these have just won first prize in a charity bake-off and we raised £240 by eating them x

  25. Courtney Farrow on November 4, 2019 at 9:21 am

    Hi, could I make the caramel in the microwave? Thanks 😀

    • Jane's Patisserie on November 4, 2019 at 12:08 pm

      Personally I wouldn’t make this kind of caramel in a microwave!

  26. Sophie on September 24, 2019 at 10:42 pm

    5 stars
    Made these alot and all my family and friends love them xx

  27. Belinda on June 3, 2019 at 11:32 am

    Can I make the base then add the Carmel and the chocolate over several days. I want my daughter to make these for her bake off at school, but takes to long to do after school.

    • Jane's Patisserie on June 3, 2019 at 7:40 pm

      You can do, just make sure to cover it each time x

  28. Mrs Mummy harris on June 2, 2019 at 4:13 pm

    Hi Jane,
    Currently trying the recipe now, how long should I let the chocolate set for in the fridge before digging in? It’s baking here today!!

    • Jane's Patisserie on June 2, 2019 at 5:01 pm

      It’s hard to give a time really but it should only take a couple hours maybe?! It can vary so much! x

  29. Grace on May 10, 2019 at 5:19 pm

    i can’t wait to try this recipe tommorow, although a lot of my family don’t like biscuit bases, so i thought of putting malt powder into your shortbread recipe, how much would you recommend? x

  30. Louise on April 25, 2019 at 11:05 pm

    Do I need to line the tin??

    • Jane's Patisserie on April 26, 2019 at 8:21 am

      Yes, unless using disposable tins as I know some people use those, and don’t bother lining!

  31. Paul on March 4, 2019 at 10:02 pm

    The Caramel didn’t work I ended up with something looking like caramel but swimming in oil don’t know where I went wrong but going to try again tomorrow after going to the shop

    • Jane's Patisserie on March 5, 2019 at 7:51 am

      It means it’s split – try and lower the temperature slightly and for maybe a little less time.

  32. Emma on March 4, 2019 at 8:04 pm

    5 stars
    These are absolutely amazing. I don’t usually leave reviews on food pages but they are too good not to. If you’re considering making these, then definitely do. The consistency of everything is perfect . The only fault is I can’t stop eating them!

  33. Rachel Cox on February 9, 2019 at 10:55 am

    5 stars
    I’ve made this 3 times now for bake sales at my son’s school and nursery. All the parents go wild for it!! It was my first time making caramel and I was really pleased with the result. I need to branch out and try some more of your recipes.

  34. alice on November 27, 2018 at 12:58 am

    Hi, i want to have a go at this recipe, can i use a 20cm tin? x

    • Jane's Patisserie on November 27, 2018 at 10:08 am

      20cm square or round? You would need to reduce the quantities down a bit otherwise it’ll be extremely thick. Only use max 400g of biscuits/200g butter for the base.

  35. Beatrice Hathaway on October 20, 2018 at 8:46 am


    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!!

    • Jane's Patisserie on October 21, 2018 at 9:19 am

      How do you mean it didn’t set? Did it crumble a bit? That’s quite natural with a biscuit base like it, and you might just need to compact it down a bit more x

  36. Danielle on October 13, 2018 at 9:06 pm

    5 stars
    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!

    • Jane's Patisserie on October 13, 2018 at 9:44 pm

      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!

  37. Yasmin Lee on September 29, 2018 at 10:49 pm

    5 stars
    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 🙂

    • Jane's Patisserie on September 30, 2018 at 9:21 am

      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

  38. Heather on September 28, 2018 at 6:24 pm

    5 stars
    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

    • Jane's Patisserie on September 29, 2018 at 10:42 am

      I haven’t personally put these in the freezer, but I know plenty of cafes and such that freeze millionaires shortbread so i don’t see why it won’t work! xx

  39. Emma on September 21, 2018 at 10:20 am

    Hi. I have an 8×8 tin….that’ll work the same right?

    • Jane's Patisserie on September 21, 2018 at 2:22 pm

      It’ll be quite a lot deeper so you’ll probably only want to use 400g of biscuits and 175g of butter x

  40. Karin on September 17, 2018 at 10:29 am

    Hi Jane, I can’t get malteser biscuits over here. Can I use digestive biscuits or biscoff biscuits instead?

    • Jane's Patisserie on September 17, 2018 at 12:10 pm

      Yes you can use either!

    • Brian Maguire on November 4, 2021 at 4:14 pm

      I made these twice last year, turned out really well! Couldn’t find Malteser Spread for ages until recently and decided to make them again. Three times I tried to make the caramel and it split every time! I was even using the same non-stick saucepan as last time. On my third and final attempt I kept the gas really low and got past the 7 minute mark without it splitting but it wasn’t thickening or browning either. I gradually eased up the temperature but it split again….. So frustrating, particularly since it worked for me before. Used Carnation condensed milk for first two attempts and Tesco condensed milk for the third. I’ve double checked the ingredient proportions and noticed that I was only adding 3 tablespoons of golden syrup, not 4, but I can’t imagine that made the mixture split?

  41. Karin on September 16, 2018 at 9:38 pm

    Hi Jane, I can’t get malted biscuits over here. Do you have an alternative, digestive cookies or speculoos cookies?

  42. Michelle on September 16, 2018 at 7:56 pm

    5 stars
    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.

  43. Tessa Spencer on September 16, 2018 at 6:57 pm

    4 stars
    We tried it today! It’s delicious!!

  44. Catherine Pritchard on September 10, 2018 at 5:34 pm

    Is it really 250g of butter in the base? It seems an awful lot.

    • Jane's Patisserie on September 10, 2018 at 7:26 pm

      For 600g of biscuits, 250g is correct. If you don’t use enough, the biscuits won’t bind.

  45. Jackie on August 2, 2018 at 9:10 pm

    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

  46. Sal on July 27, 2018 at 9:48 am

    5 stars
    It looks yummy and not that over complicated and I can get my kids involved with it. Can’t wait to try it.

  47. Jordane on July 19, 2018 at 10:11 pm

    5 stars
    The calories… is that for one square??

    • Jane's Patisserie on July 20, 2018 at 8:06 am

      Yes. But its the average for its cake serving size. If you want less, cut the pieces smaller as its based on 16 pieces.

  48. Liz on July 19, 2018 at 2:34 am

    Hello! I live in Australia and I cannot find malteaser spread do you know an alternative?

    • Jane's Patisserie on July 19, 2018 at 9:12 am

      It is something you can just leave out – use melted chocolate on top, and add Maltesers on top of the melted chocolate.

  49. Aine on July 13, 2018 at 9:23 pm

    5 stars
    I made these but used chocolate coated malt biscuits for the base and oh my god 😍

  50. Emma on April 19, 2018 at 7:23 pm

    4 stars
    Do you think tinned caramel would work? I’m terrible at making caramel 🙁

    • Jane's Patisserie on April 19, 2018 at 7:27 pm

      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

  51. Bea on April 19, 2018 at 8:19 am

    5 stars
    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!!💝💝

    • Jane's Patisserie on April 19, 2018 at 5:40 pm

      I’ve never tried it but I don’t see why not! Probably add about 100g worth?

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