Malteser Millionaire’s Shortbread

Malteser Millionaire’s Shortbread

Prep timeminutes
Cooking timeminutes


  • For the shortbread:

  • 225g plain flour

  • 1 tbsp malt powder

  • 175g unsalted butter, cold, cut into cubes

  • 75g caster sugar

  • For the topping:

  • 175g butter

  • 175g caster sugar

  • 60g golden syrup

  • 40g malt extract

  • 400g condensed milk

  • 1/2 tsp fine salt

  • 3 x 93g bags of Maltesers

  • 400g milk chocolate


  • 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.

this article and recipe adapted from this site

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