Malteser Millionaires Shortbread
Got loads of Maltesers and don't know what to do with them?? Or simply fancy something other than leftover quality streets and mince pies?? I got you...
With three super thick layers of a malty biscuit base, caramel, topped with a Malteser chocolaty explosion... these are a great New Years treat!
Ingredients
Malty Base:- 600g malted milk biscuits
- 250g unsalted butter, melted
Caramel:- 200g unsalted butter
- 50g caster sugar
- 65g golden syrup
- 397g tin of condensed milk
Malteser Topping: - 200g milk chocolate
- 350g Malteser spread
- 100-200g Maltesers, some crushed
Equipment- 20 x 20cm baking tin
Method- Line the baking tin with greaseproof paper and put to the side for now.
- Blitz the biscuits for the base in a food processor until a fine crumb is achieved. Mix this with the melted butter and then pour this mixture into the prepared tin. Make sure to fill all of the corners.
- In a large saucepan, add the condensed milk, butter, sugar and golden syrup. Turn on the heat and continue to stir until the sugar has dissolved.
- Once the sugar has dissolved, turn up the heat and boil the mixture for roughly 5 minutes; ensuring to stir ALL the time to prevent the mixture sticking to the bottom. Keep mixing until the caramel has reached a deep golden colour and has a slightly thicker texture than before; this is when you know it is ready.
- Pour the caramel onto the biscuit base and then leave to set in the fridge for a minimum of 2 hours.
- Now it's time to make the chocolate topping. Melt the chocolate and the Malteser spread separately as the chocolate will take longer to melt. Once both are melted, mix together in one bowl until smooth.
- Pour the chocolate and spread combo over the top of the set caramel and follow with the whole and crushed Maltesers, pressing down lightly to ensure they set in the top and don't fall out on cutting.
- Set in the fridge; ideally overnight and then cut into squares.
- Make a cuppa, kick your legs up and enjoy this little moment of joy.
Find me on Youtube:
With three super thick layers of a malty biscuit base, caramel, topped with a Malteser chocolaty explosion... these are a great New Years treat!
- 200g unsalted butter
- 50g caster sugar
- 65g golden syrup
- 397g tin of condensed milk
Malteser Topping:
- 200g milk chocolate
- 350g Malteser spread
- 100-200g Maltesers, some crushed
- 20 x 20cm baking tin
Method
- Line the baking tin with greaseproof paper and put to the side for now.
- Blitz the biscuits for the base in a food processor until a fine crumb is achieved. Mix this with the melted butter and then pour this mixture into the prepared tin. Make sure to fill all of the corners.
- In a large saucepan, add the condensed milk, butter, sugar and golden syrup. Turn on the heat and continue to stir until the sugar has dissolved.
- Once the sugar has dissolved, turn up the heat and boil the mixture for roughly 5 minutes; ensuring to stir ALL the time to prevent the mixture sticking to the bottom. Keep mixing until the caramel has reached a deep golden colour and has a slightly thicker texture than before; this is when you know it is ready.
- Pour the caramel onto the biscuit base and then leave to set in the fridge for a minimum of 2 hours.
- Now it's time to make the chocolate topping. Melt the chocolate and the Malteser spread separately as the chocolate will take longer to melt. Once both are melted, mix together in one bowl until smooth.
- Pour the chocolate and spread combo over the top of the set caramel and follow with the whole and crushed Maltesers, pressing down lightly to ensure they set in the top and don't fall out on cutting.
- Set in the fridge; ideally overnight and then cut into squares.
- Make a cuppa, kick your legs up and enjoy this little moment of joy.
Find me on Youtube:
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