Millionaire shortbread’s used to be one of my favourite treats. I would always get them from our local bakery. The buttery biscuit base with the soft caramel and crisp chocolate is so good! For this recipe, I made my usual millionaire shortbreads but added a combination of the Malteser chocolate bars and Maltesers to the top! If you burn the caramel, message me! I have a yummy recipe for a burnt caramel sauce so you might be able to salvage it!
🛒 Ingredients 🛒
For the biscuit base:
▪️ 350g Chocolate Chip Digestives (I use Sainsbury’s own)
▪️150g melted butter
For the caramel:
▪️ 150g butter
▪️100g light brown sugar
▪️1 x 397g tin condensed milk
For the chocolate layer:
▪️200g milk chocolate
▪️200g Malteser chocolate bars
👩🍳 Method 👨🍳
- To start, blitz the biscuits in a food processor if you have one. If not place in a sandwich bag and use a rolling pin to crush. Add them to a bowl and stir in the melted butter.
- If needed, line a 9×9 inch square tin. My tin is nearly new and non stick so I find that at the moment the non stick layer is enough. Press the biscuit base into the prepared tin and leave in the fridge to set.
- Begin the caramel, start by adding the butter, sugar and condensed milk into a heavy based wide sauce pan. Warm on a low heat until the butter has melted and the sugar has dissolved. Then bring to the boil, at this point you will need to stir constantly as otherwise it will burn.
- The caramel is ready once it has changed to a golden brown colour and is starting to thicken, mine usually takes around 6-8 minutes but it will vary depending on the thickness of your pan. When the caramel is ready, pour over the biscuit base and leave to sit on the side for 30 mins. After 30 minutes put it in the fridge for another hour.
- Melt together the milk chocolate and the Malteser chocolate over a low heat, stirring constantly. Pour the melted mixture over the caramel layer. Top with the Malteser’s, I like to do a combination of whole Malteser’s, halved Malteser’s and crushed Malteser’s but you can decorate how you like. Leave to set on the side but if your kitchen is particularly warm or you can’t wait to try them, set them in the fridge!