Just a little twist on the well-loved millionaires shortbread recipe, I have added Malteasers! I went to a bake sale last week and my husband was obsessed with theirs so I thought I would try my own recipe!
The recipe is split into three parts (like the final product), each part is pretty straightforward but my main tip is to be careful when you are making the caramel, it gets VERY hot and spits and bubbles like a witches cauldron…
- 250g plain flour
- 90g caster sugar
- 190g butter
- 190g butter
- 85g caster sugar
- 3tbsp golden syrup
- 325g condensed milk
- 150g milk chocolate
- 50g dark chocolate
- 186g Malteasers (two packs)
- Grease a 20cm square baking tin (deep) and preheat the oven to 190 C/160 C (if fan oven).
- Use a mixer to cream together the butter and sugar until smooth, mix in flour with your hands.
- Press the mixture into the bottom of your baking tin,
- Bake in the oven for 20-25 minutes. Take out when golden on top, the base may still feel a little soft but this will harden as it cools.
- Leave to cool.
- Take a saucepan and add the condensed milk, butter, caster sugar and golden syrup, put on a medium heat until sugar has fully dissolved. Stir frequently.
- Once the sugar has dissolved, turn the heat up to full so the mixture starts to boil, keep stirring so the mixture does not burn to the bottom of your pan (if this happens, it will come off but you will be scrubbing a long time!). Please note the mixture gets extremely hot so wear protective gloves incase it spits on you.
- Boil for around 5 minutes, once the mixture has darkened and thickened it is ready to take off.
- Pour over your shortbread base and leave to cool in the fridge until the caramel has set.
- Melt the chocolate together in a bowl and pour over the set caramel.
- Add Malteasers and leave to cool.
- Chop into square pieces and enjoy!