Shortbread + caramel + chocolate ganache + Maltesers?! Can it get more luxurious than that?!
When I first saw a recipe for “millionaire shortbread”, I thought the name was ridiculous and cheesy. I didn’t even know what it was. I was originally looking for unique ways to use up a bag of Maltesers that I had bought that was sitting in my pantry that no, I did not want to just eat by itself (I only ever eat Maltesers when I go out to the movies).
I had stumbled upon a recipe for Malteser millionaire shortbread and it looked to die for. Literally. As I said earlier… a shortbread layer, creamy caramel, chocolate ganache, AND crunchy Maltesers?! What is this and why haven’t I had this before?!
Be warned that this recipe is not for the faint of heart and is sweet! The fact that this isn’t even a true caramel – a short cut one, if that – plus the chocolate and candies make for a very sweet-heavy dessert. But not like we are complaining here… Sometimes we all need a bit of decadence in our lives. Am I right?
MALTESERS MILLIONAIRE SHORTBREAD - makes 1 8x8 pan (recipe adapted from Jane’s Patisserie)
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
Preheat your oven to 350F and grease or line an 8x8 baking pan with parchment paper.
In your stand mixer, cream together the butter and sugar. Add in the flour until it is well-incorporated.
Press the shortbread into the 8x8 pan and bake for 18 - 20 minutes or until the edges golden brown. Cool in pan and set aside.
1 cup butter, softened
2 tbsp brown sugar
4 tbsp golden syrup
1 (300ml) coondensed milk
In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
1 (8oz) bar of semi-sweet baking chocolate, chopped
1 cup heavy cream
In a small sauce pan, heat a pot of water containing about no more than 2” of water. Place the chocolate in a heatproof bowl to set above the pot of water. Please keep in mind that the bottom of the pan must sit above the water and should not come in contact with any water. This will act as a double broiler.
In a separate saucepan, heat the cream until small bubbles from on the side. Remove from heat and pour on top of the caramel. Stir to mix until all of the chocolate has melted. Set aside.
Take out your cooled shortbread and pour the caramel over top of it. Chill for about 2 hours and pour the chocolate on top. Finish the shortbread by topping with the crushed Maltesers. Chill in the fridge for another 2 hours or overnight. Cut into squares and serve. This may be stored in an air-tight container for up to 3 days.