Malteser Millionaires Shortbread!
*This post may contain affiliate links. Please see my disclosure for more details!*
Malt biscuit base, homemade caramel filling, and chocolate with Maltesers. The BEST Malteser millionaires shortbread!
Millionaires shortbread
So… millionaires shortbread is one of my most favourite things on the planet. I adore it. I have several recipes on here now that always come up trumps when I post them such as my Terry’s chocolate orange millionaires shortbread and my salted caramel millionaires shortbread, but this time I wanted something that felt extra nostalgic and indulgent. When so many of you started asking for a Malteser-packed version, I knew it was a sign to finally bring this idea to life.
This bake is everything you want from a traybake: sweet, crunchy, slightly chewy, and irresistibly chocolatey. What makes it truly special is how each layer contributes something different, yet everything blends beautifully into one glorious bite. If you’re a Malteser fan like me, this might just become your new obsession.
I should confess… this one is slightly different to my others, because its not actually got a shortbread base but either way the mix of malt, caramel and chocolate is dangerously tempting, and it took all my willpower not to slice into it early. But trust me when I say the wait is worth it, and the finished bars are nothing short of heavenly.
The malt biscuit base
Instead of classic shortbread, I went for a malt biscuit base, mainly because it amplifies the Malteser flavour in the best possible way. Using crushed malted milk biscuits allows you to get that signature malty warmth while keeping the no-bake base beautifully simple. The melted butter binds everything together to form a solid, crisp and utterly delicious foundation for the caramel topping. It’s a base kind of like my No-Bake Chocolate Malteser Cheesecake, but with more to suit the size of tin.
A 9-inch square tin does require a surprisingly large quantity of biscuits, but it ensures the base is thick enough to hold the weight of the caramel and chocolate. The result is a biscuit layer that feels substantial without being too hard or crumbly. Using supermarket malted biscuits also keeps this recipe budget-friendly, which is always a win.
You can absolutely swap back to classic shortbread if you’re loyal to the traditional version, but the malty twist elevates this bake into something special. It balances sweetness, adds flavour, and turns the whole traybake into a Malteser-lover’s dream. Once you try it, I think you’ll understand exactly why I chose it.
Making the caramel
The caramel I have used is the same as the others I have used, as I didn’t think it would be a good idea to make that Malteser like. Things like the caramel in my Terry’s Chocolate Orange Millionaires Shortbread post, the same as this one, shouldn’t be messed with as they work so well. You do have to concentrate when making it, but its worth it. I use a non-stick pan, and its a dream.
Pour the ingredients in, and melt slow enough that the butter melts, and then when all the ingredients are runny, you can turn the heat up and start to let it boil. You have to let it boil, on quite a high boil (but only on a medium heat) and then stir it whilst its boiling. Over the 5-7 minutes, you will see it darken slowly, and it’ll get thicker, but its worth the patience and care.
If you over do the caramel slightly, it’ll be chewy. If its solid, you’ve gone waaaay over, but thats quite hard to do. If it is quite chewy, you just need to keep the traybake at room temperature so that the butter doesn’t make the caramel any harder.
Malteser topping
The top layer brings everything together with thick, luxurious chocolate and plenty of crushed and whole Maltesers. You can use use dark chocolate or milk chocolate depending on your preference, but milk chocolate gives the most authentic Malteser flavour. Once the melted chocolate hits the cooled caramel, adding Maltesers on top creates that iconic crunchy texture.
If you’re lucky enough to find Malteser spread, you can blend it with melted chocolate for an even richer malty topping. It softens beautifully and spreads like a dream, creating a silky top layer that sets firmly but still cuts neatly. If you can’t find the spread, you can add malt powder such as Horlicks to melted chocolate for the same effect.
Pressing extra Maltesers into the warm chocolate not only makes the topping look gorgeous but also adds the perfect crunch. A mix of whole and crushed pieces gives every slice a different texture, and that element of surprise keeps each bite fun. This part is easily customisable, so feel free to be as generous as your heart desires.
Bringing everything together
Once all three layers are assembled, the traybake needs a good chill to set fully before slicing. Letting the biscuit base, caramel and chocolate cool slowly helps prevent cracking and keeps the textures perfect. If the chocolate layer is refrigerated too quickly, it can harden unevenly, so letting it rest at room temperature for a while can make slicing neater.
When the traybake is ready, a sharp knife dipped in hot water between cuts will give you beautifully clean squares. This trick is especially helpful with deeper tray bakes or anything containing caramel. Each slice will show off those dreamy layers, malt biscuit, golden caramel and chocolate Malteser topping.
Serving this bake is effortless, and it’s guaranteed to disappear quickly at any gathering. Whether you cut generous chunky squares or smaller elegant bars, these treats are perfect for parties, picnics, gifting, or simply a quiet moment with a cup of tea. They store incredibly well, so you can also enjoy them throughout the week.
Tips and tricks
- This recipe lasts for 7+ days, in the fridge or room temperature
- This recipe will freeze for 3+ months
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- The Malteser spread is found in most supermarket these days, but you can use one or two jars. They are 200g each, and I would use two jars to make it a nice thick layer, but one will work.
- You can use fewer biscuits if you don’t want it as thick. Use 400g, with 175g of butter.
- I use this 9″ square tin in this recipe.
Malteser Millionaires Shortbread!
Ingredients
Biscuit Base
- 600 g malted milk biscuits
- 250 g unsalted butter
Homemade Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk (one tin)
Chocolate Malteser Layer
- 300 g milk/dark chocolate
- 100-200 g Maltesers
Instructions
For the Biscuit 'Shortbread' Base!
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a lined 9x9" square tin and press down firmly.
For the Caramel!
- 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 stiring 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!
- Pour the caramel onto the biscuit base and leave to set for one-two hours on the side. If its hot, set in the fridge!
For the Chocolate Malteser Layer!
- Melt the chocolate down carefully in the microwave, or in a bain marie.
- Spread on top of the caramel. Sprinkle over some Maltesers, and crush a few for an affect, and then set on the side or in the fridge.
- Once set, cut up your pieces and enjoy!
Notes
- This recipe lasts for 7+ days, in the fridge or room temperature
- This recipe will freeze for 3+ months
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- The Malteser spread is found in most supermarket these days, but you can use one or two jars. They are 200g each, and I would use two jars to make it a nice thick layer, but one will work.
- You can use fewer biscuits if you don't want it as thick. Use 400g, with 175g of butter.
- I use this 9" square tin in this recipe.
Hi Jane,
Just wondering, do you think that it would work to use the Malteasers chocolate bars melted for the top layer ? Can never find the spread in my supermarket!
Yes you can!!
Really easy to make but just couldnt get the caramel to set even when in the fridge for 5 hours. It made a sloppy mess when cut into. Hoping overnight will help when I come to eat some more tomorrow.
If it’s a sloppy mess, you will have done something incorrectly. It needs to boil for 5-7 minutes, with the correct ingredients, and it will set. If you, for example, used a tinned caramel and didn’t follow the recipe, it will never set and always be a sloppy mess.
Mines did not set either I’m going to leave it in fridge over night and hope it sets too.
A lot of people have been substituting condensed milk for evaporated milk recently due to shortages, and that won’t work – are you sure you used the correct ingredients? Honestly, with the correct ingredients, it won’t be a sloppy mess.
Well done Jane – these have just won first prize in a charity bake-off and we raised £240 by eating them x
Hi, could I make the caramel in the microwave? Thanks 😀
Personally I wouldn’t make this kind of caramel in a microwave!
Made these alot and all my family and friends love them xx
Awh yay!!
Can I make the base then add the Carmel and the chocolate over several days. I want my daughter to make these for her bake off at school, but takes to long to do after school.
You can do, just make sure to cover it each time x
Hi Jane,
Currently trying the recipe now, how long should I let the chocolate set for in the fridge before digging in? It’s baking here today!!
It’s hard to give a time really but it should only take a couple hours maybe?! It can vary so much! x
i can’t wait to try this recipe tommorow, although a lot of my family don’t like biscuit bases, so i thought of putting malt powder into your shortbread recipe, how much would you recommend? x
Do I need to line the tin??
Yes, unless using disposable tins as I know some people use those, and don’t bother lining!
The Caramel didn’t work I ended up with something looking like caramel but swimming in oil don’t know where I went wrong but going to try again tomorrow after going to the shop
It means it’s split – try and lower the temperature slightly and for maybe a little less time.
These are absolutely amazing. I don’t usually leave reviews on food pages but they are too good not to. If you’re considering making these, then definitely do. The consistency of everything is perfect . The only fault is I can’t stop eating them!
I’ve made this 3 times now for bake sales at my son’s school and nursery. All the parents go wild for it!! It was my first time making caramel and I was really pleased with the result. I need to branch out and try some more of your recipes.
Hi, i want to have a go at this recipe, can i use a 20cm tin? x
20cm square or round? You would need to reduce the quantities down a bit otherwise it’ll be extremely thick. Only use max 400g of biscuits/200g butter for the base.
Hi!
My biscuit base didn’t set!! Don’t know what I did wrong!! So annoyed!! Will definitely try again though with another base recipie because i tried it with a spoon and it was soooo yummmm!!
How do you mean it didn’t set? Did it crumble a bit? That’s quite natural with a biscuit base like it, and you might just need to compact it down a bit more x
Thanks for the recipe – I love Maltesers, and I love millionaire shortbread (or anything with a thick layer of caramel I’ll be perfectly honest) so this combination is genius! I would definitely consider myself a “novice” baker because although I’ve been baking for years I’ve never ventured much outside my ~3 recipe comfort zone, but I found your instructions nice and clear to follow and I’ve gotta say it turned out pretty well! I’m looking forward to trying more of your recipes as they all look so very good (and it’s so nice that the ingredients are listed in metric units). Deffo got my eye on the Rolo fudge recipe…
I made half the batch size but I only used 1/3 of the biscuit base ingredients because I don’t like a particularly thick biscuit layer. Also instead of using the Malteser spread I melted down a block of the Malteser chocolate bars which worked out well.
It was my first attempt at making caramel and I had a question. I used honey instead of golden syrup and I found that my mixture separated into a thicker toffee-like portion with a layer of golden liquid on top (a very hot layer as I found out when I splashed some on my foot whoops). I wasn’t sure if this was part of the process so I kept stirring and cooking it longer to see if the liquid would reabsorb at all. In the end I gave up and just drained off the liquid and poured the rest of the mixture onto my biscuit base. It was a little on the chewier side than standard millionaire shortbread caramel – do you think this was a result of using honey instead of syrup, or from cooking it too long, or at too high temperature etc?
Thanks again!
Hiya! I’m glad you enjoyed it! I wouldn’t recommend using honey as golden syrup is definitely best and they work in different ways, but I would say it’s also been done for too long as well. Thanks!