Indulge in layers of buttery shortbread, creamy caramel, and Malteser crunch, all topped with silky smooth milk chocolate for pure delight.
Why You’ll Love This Recipe
- Combines the beloved flavors of shortbread, caramel, chocolate, and Maltesers in one rich bite
- Impressive yet easy to prepare—perfect for gatherings or gifting
- No need for a candy thermometer to make the caramel layer
- A fun twist on the traditional millionaire’s shortbread
- Stores well and tastes even better the next day
Ingredients
For the Shortbread Base:
- 200g unsalted butter, softened
- 100g caster sugar
- 275g plain flour
For the Caramel Layer:
- 200g unsalted butter
- 3 tablespoons golden syrup
- 397g can sweetened condensed milk
- 100g light brown sugar
For the Topping:
- 300g milk chocolate
- 100g Maltesers, crushed
Directions
- Preheat oven to 180°C (350°F). Line a 9-inch square baking tin with parchment paper.
- Cream the butter and caster sugar together until light and fluffy.
- Mix in the flour until a soft dough forms, then press evenly into the prepared tin.
- Bake for 20–25 minutes or until lightly golden. Let cool completely.
- For the caramel, combine butter, golden syrup, condensed milk, and brown sugar in a saucepan.
- Stir constantly over medium heat until the mixture reaches a gentle boil.
- Reduce the heat and simmer for 5–10 minutes, stirring frequently, until thick and golden.
- Pour the caramel over the cooled shortbread base and spread it evenly. Let set fully at room temperature or chill to speed it up.
- Melt the milk chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
- Pour melted chocolate over the caramel and smooth it out evenly.
- Sprinkle the crushed Maltesers on top and press them lightly into the chocolate.
- Allow to set completely before slicing into 16 squares.
Servings And Timing
Servings: 16 squares
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes + setting time
Calories per serving: 320 kcal
Variations
- Dark chocolate topping: For a richer taste, substitute milk chocolate with dark chocolate.
- White chocolate drizzle: Drizzle white chocolate over the milk chocolate before adding the Maltesers for extra contrast.
- Malteser spread layer: Add a thin layer of Malteser chocolate spread between the caramel and chocolate.
- Add sea salt: Sprinkle flaky sea salt over the chocolate before it sets for a sweet-salty balance.
- Nutty twist: Add a handful of chopped hazelnuts or almonds to the caramel for extra crunch.
Storage/Reheating
Storage: Store in an airtight container at room temperature for up to 5 days.
Refrigeration: Can be refrigerated for a firmer texture and longer shelf life (up to a week).
Freezing: Freeze slices in a single layer, then store in a freezer-safe container for up to 2 months. Thaw at room temperature.
Reheating: Best enjoyed at room temperature—no reheating required.
FAQs
Can I Make This Ahead Of Time?
Yes, it’s an ideal make-ahead dessert. It actually tastes even better after a day as the layers meld together.
Why Is My Caramel Runny?
If the caramel hasn’t cooked long enough or wasn’t simmered properly, it may be too soft. Make sure to simmer until thick and golden.
Can I Use Store-Bought Caramel Instead?
You can, but homemade caramel has better flavor and texture. Store-bought versions may be thinner.
How Do I Crush The Maltesers Without Making A Mess?
Place them in a zip-top bag and gently crush them using a rolling pin or the bottom of a glass.
Can I Use Other Types Of Chocolate?
Absolutely—white or dark chocolate both work well and can offer a different flavor profile.
How Do I Cut Neat Squares?
Use a hot knife (dip in hot water and wipe dry) to cut through the layers cleanly.
Can I Add Maltesers Inside The Caramel Layer?
Yes, but they may lose their crunch. For best texture, keep them on top.
Is Golden Syrup Necessary?
Golden syrup gives a smooth, rich caramel. You can substitute with light corn syrup, but the flavor will differ slightly.
Can I Make This Gluten-Free?
Yes, by using a gluten-free flour blend for the shortbread layer.
Do I Need To Chill It Before Slicing?
Yes, chilling helps the chocolate and caramel set fully, making it easier to slice cleanly.
Conclusion
Malteser Millionaire’s Shortbread is the perfect indulgence for anyone who loves a rich, layered dessert with a twist. Combining a tender shortbread base, smooth caramel, creamy chocolate, and crunchy Maltesers, it’s a showstopping treat that’s surprisingly easy to make. Whether for celebrations, afternoon tea, or sweet cravings, this version of millionaire’s shortbread will always hit the mark.
Craving More Decadent Desserts?
If you enjoyed the rich layers of our Malteser Millionaire’s Shortbread, you’ll love exploring these other indulgent treats from ClapRecipes:
- Cheesecake-Filled Chocolate Chip Cookies – A gooey surprise awaits in every bite of these chocolate chip classics.
- Blueberry Cheesecake Cookies – A fruity and creamy delight that complements any cookie lover’s cravings.
- Reese’s Peanut Butter Cup Cheesecake – A rich fusion of chocolate and peanut butter that mirrors the indulgence of your favorite candy bar.
- Sopapilla Cheesecake Bars – A flaky, cinnamon-sugar crust with a silky cheesecake filling.
- Decadent Cinnamon Roll Cheesecake – A swirl of cinnamon roll flavor baked into a creamy cheesecake base.
Malteser Millionaire’s Shortbread
- Total Time: 55 minutes + setting time
- Yield: 16 squares
- Diet: Vegetarian
Description
A decadent twist on the classic treat—this Malteser Millionaire’s Shortbread features a buttery shortbread base, rich and chewy caramel, creamy milk chocolate topping, and crushed Maltesers for added crunch and malted flavor.
Ingredients
- 200g unsalted butter, softened
- 100g caster sugar
- 275g plain flour
- 200g unsalted butter
- 3 tablespoons golden syrup
- 397g can sweetened condensed milk
- 100g light brown sugar
- 300g milk chocolate
- 100g Maltesers, crushed
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch square baking tin with parchment paper.
- Cream the butter and caster sugar until light and fluffy for the shortbread base.
- Mix in the flour until a soft dough forms and press evenly into the base of the tin.
- Bake for 20-25 minutes, or until lightly golden. Set aside to cool.
- To make the caramel, combine butter, golden syrup, condensed milk, and brown sugar in a saucepan.
- Heat gently, stirring constantly, until the mixture boils.
- Reduce heat and simmer for 5-10 minutes until thickened and golden, stirring continuously.
- Pour the caramel over the cooled shortbread base and spread evenly. Let it set completely at room temperature or chill to speed up.
- Melt the milk chocolate in a heatproof bowl over simmering water or in short microwave bursts.
- Pour the melted chocolate over the caramel and spread evenly.
- Sprinkle crushed Maltesers on top and gently press into the chocolate.
- Allow to set fully before slicing into squares.
Notes
- Ensure the caramel layer is fully set before adding the chocolate.
- For cleaner cuts, use a hot knife when slicing the set bars.
- Store in an airtight container in a cool place for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British