Malteser Millionaire’s Shortbread

Directions

• For the shortbread layer:
• 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.
• For the caramel layer: 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 – you should have some left over.
• Leave to set.
• For the chocolate layer: 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.