Yields: 16 servings (squares) Prep time: 40 minutes Cook time: 45 minutes (approx. 30 min bake + 15 min caramel) Setting time: Several hours
Ingredients
- For the Malted Shortbread Base:
- 180g (approx. 1 ½ cups) plain flour (all-purpose flour)
- 2 ½ teaspoons malted milk powder (like Horlicks or Ovaltine)
- 140g (approx. 10 tbsp) unsalted butter, cold and cut into small cubes
- 60g (approx. ¼ cup + 1 tbsp) caster sugar (superfine sugar)
- For the Malted Caramel Layer:
- 140g (approx. 10 tbsp) unsalted butter
- 140g (approx. ⅔ cup) caster sugar (superfine sugar)
- 50g (approx. 2 ½ tbsp) golden syrup (or light corn syrup)
- 30g (approx. 1 ½ tbsp) malt extract (liquid)
- 320g (approx. 1 cup) sweetened condensed milk
- scant ½ teaspoon fine sea salt
- For the Topping:
- Approx. 225g Maltesers candy (malted milk balls), reserve about ¼ cup for crushing
- 320g (approx. 1 ¾ – 2 cups) good quality milk chocolate, chopped
Instructions
- Prepare Shortbread Base: Preheat oven to 150°C (300°F). Line a 9×9 inch (23×23 cm) square baking pan with baking parchment, leaving some overhang on two opposite sides for easy removal later.
- Make Shortbread Dough: Combine the plain flour, malt powder, and cold butter cubes in a food processor. Pulse several times until the mixture resembles fine breadcrumbs. Add the 60g caster sugar and pulse briefly just until combined. (Alternatively, rub the butter into the flour/malt powder by hand, then stir in the sugar).
- Press and Bake Shortbread: Tip the crumbly mixture into the lined pan. Spread it out evenly. Use the back of a spoon or the base of a measuring cup to press the mixture down very firmly and evenly across the bottom of the pan. Bake for 30 minutes, or until the edges are very lightly golden and the center appears set. Let the shortbread cool completely in the pan on a wire rack.
- Make Malted Caramel: Once the shortbread is cool, prepare the caramel. In a medium, heavy-based saucepan, combine the 140g butter, 140g caster sugar, golden syrup, malt extract, sweetened condensed milk, and salt. Place over low-medium heat. Stir constantly with a heatproof spatula or wooden spoon until the butter has melted and the sugar has dissolved completely (don’t let it boil yet).
- Cook Caramel: Increase the heat slightly to bring the mixture to a gentle simmer, still stirring constantly. Continue to simmer gently, stirring frequently and scraping the bottom of the pan to prevent scorching, for about 10-15 minutes. The caramel should thicken considerably, become fudgy in consistency, and turn a slightly deeper golden color. (Optional check: a candy thermometer should read approx. 112-115°C / 234-240°F, or a small drop in cold water forms a soft ball).
- Assemble Caramel Layer: Carefully pour the hot caramel evenly over the cooled shortbread base. Smooth the top quickly with an offset spatula or the back of a spoon. Let it sit for a minute or two, then begin pressing the whole Maltesers (reserving about ¼ cup) gently into the surface of the caramel in a single layer, covering most of the area.
- Set Caramel: Allow the caramel layer to cool and set completely at room temperature (this may take 1-2 hours). You can speed this up slightly by placing it in the refrigerator for about 30 minutes once partially cooled.
- Prepare Chocolate Topping: Once the caramel is firm, melt the chopped milk chocolate. You can do this in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water), stirring until smooth, or in the microwave in 30-second intervals on medium power, stirring well after each interval, until melted and smooth.
- Add Final Layers: Pour the melted chocolate evenly over the set caramel/Malteser layer. Spread it smoothly with an offset spatula. While the chocolate is still wet, place the reserved ¼ cup Maltesers in a small plastic bag and gently crush them with a rolling pin or mallet. Sprinkle the crushed Maltesers evenly over the melted chocolate.
- Set and Cut: Let the chocolate topping set completely at room temperature until solid (or briefly chill if needed, but avoid prolonged refrigeration which can cause bloom). Once fully set, use the parchment overhang to lift the entire slab out of the pan onto a cutting board. Use a large, sharp knife (warming the blade slightly in hot water and drying it can help create cleaner cuts) to cut the slab into 16 equal squares.
Storage:
- Store the bars in an airtight container at cool room temperature for up to 5 days. Separation may occur if stored in very warm conditions. Refrigeration can make the caramel very hard.
Nutritional Information (Per Serving – 1 square)
(Estimates based on standard nutritional databases for the specified ingredients. Actual values may vary based on specific brands and precise measurements. This is a rich, indulgent treat.)
- Calories: Approx. 481 kcal
- Total Fat: Approx. 25.6 g
- Saturated Fat: Approx. 15 g (Estimate)
- Total Carbohydrates: Approx. 54.7 g
- Dietary Fiber: Approx. 1 g (Estimate)
- Total Sugars: Approx. 45 g (Estimate)
- Protein: Approx. 4.1 g
- Sodium: Approx. 120 mg (Estimate)
