I was recently at a wedding and my little 8 year old niece is a budding baker and she was scrolling through my cake photos and stopped on one for this Malteser Millionaire Shortbread recipe. It is always such a decadent bake and such a crowd pleaser. I looks complicated and it does have steps for each layer, but each step is quite simple, just be careful when cooking the caramel. I shall be sending this recipe home with my niece for sure.
For the base...
125g plain flour
50g soft brown sugar
115g soft butter
1 egg yolk
For the caramel...
1 can sweetened condensed milk
100g soft brown sugar
85g soft butter
2tbsp golden syrup
Jar of Malteser spread
Packet of Maltesers.
Preheat the oven to 180fan/gas 5. Grease and line an 8′′ square cake pan.
Mix all the ingredients for the base together in a large bowl and smooth the mixture into the cake pan.Bake for 15 minutes until the base is golden brown and then leave to cool.
For the caramel – whilst the biscuit base is cooling, in a large saucepan, add in the condensed milk, sugar, butter and golden syrup and heat until the mixture reaches 225F.
Keep stirring continuously otherwise the mixture will burn (if it catches a little, it doesn’t matter). You may want to stir with an oven glove on as the hot sugary mixture may bubble and spit. If you don’t have a thermometer, you want to cook the mixture until it gets to a strong boil and then for about 1 minute more. Leave to cool. Once the caramel mixture is cold and set, melt the chocolate and stir in the cream. Pour Once the mixture reaches the right temperature, remove from the heat and tip onto the biscuit base and spread out.
Once the mixture reaches the right temperature, remove from the heat and tip onto the biscuit base and spread out. Leave to cool.
Once the caramel is cold and has set, spoon out the Malteser spread onto the caramel and spread out. Sprinkle on the Maltesers. Place the whole pan into the fridge to set.
After at least an hour, remove from the fridge and remove the tin. Using a sharp knife, cut the bake into pieces. The colder the bake and the sharper the knife, the easier to cut without the caramel escaping. If you want clean edges, clean the knife between each cut.