Malteser Millionaires Shortbread!
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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.
PS to my earlier comment…
Not found the Malteser spread yet but I use Malteser buttons instead. 👍
We couldn’t find it anywhere as it’s been discontinued but we order online from poundshop.com ☺️
Cat find the malteser spread anywhere help please I
I think it’s been discontinued now!
These are a hit with my family! So easy to make and delicious, and plenty to go around! I’ve made them 3 times now… first time caramel was a runny mess, oops, but have boiled for longer since then and turns out great!
Can you freeze these?
Thanks for some fab, east to follow recipes Jane. 😋😍
Ahh yay! So glad it worked for you! And yes they can freeze x
Hi Jane,
Just wondering was the calories are per square I can’t seem to see it up above? Thank you
I have no idea I’m afraid x
Hi Jane, can I use shortbread biscuits for the base rather than the malted biscuits? x
Yes you can – use about 1/3 less butter though x
Hello! Well obviously the ingredients may vary slightly depending on which ones you use but when I input the maximum ingredient amounts into myfitness pal it works out at about 730 calories per slice!
This was the first of your recipes I tried however I couldn’t get the malteser spread initially so I compromised.
I used the shortbread base from one of your other recipes, your caramel recipe and chocolate melted with crunchie spread and broken pieces of crunchie on the top. The one thing I noted was don’t over-boil the caramel mix or the butter separates and makes a horrible mess.
Pleased to add I have since made the recipe as intended too. My office colleagues loved it.
I’ve made these a few times now and each time they have been a total hit! They are so moreish and I enjoy making them. Thanks Jane!
Going to give this a go, can you use stork instead of butter in the base?
Sometimes it can make the mixture softer, but otherwise works!
OMG these are amazing! First time making the caramel and it came out perfectly…..I now need to refrain from eating it all…..! Yum yum!
Haha amazing!!
Hi Jane
Your recipes are great! Before I try this one could you advise if its possible to use your homemade caramel sauce instead of this condensed milk version, I already have some made and it seems pretty spot on!
Best wishes Laura
Hey – no you can’t. The sauce does not set in the same way at all!
Away to try this for a picnic treat!
Unable to find any Malteaser spread anywhere… gonna try crispy M&M spread instead! 🤞🏻
Hi. If I was using chocolate covered malted milk would I need to reduce the amount of butter I use?
Hiya! Yes, if still use 600g of biscuits I would use 200g butter, and if you are using less biscuits just stick with the same ratios x
These are definitely worth a make!!! Love malterers, and I couldn’t stop eating these 🙈. The malted milk biscuits at the bottom are a really nice twist as I’m not normally too keen on shortbread or digestives. Another 5 stars from me!
Hi, If I’m using milk chocolate instead of the spread do I mix my Maltesers in with the milk chocolate?
Thankyou
Hey! I would just sprinkle the Malteser’s over the top x
I made these in my recent treat boxes and everyone absolutely loved them! Thanks so much for another brilliant recipe xx
Hi, I couldn’t get hold of condensed milk only evaporated milk – is there a way to turn it into condensed milk??
Thanks x
I believe there is, but I have never done it myself. It’s worth a google!
Hi Jane,
Trying this recipe today, so far so good with the base and caramel setting in the fridge 😀
I couldn’t manage to get the malteser spread, can I use nutella instead? (had no intention of that rhyming) ha!
Also what’s the maximum amount of time I can leave the base and caramel in the fridge for?
Thanks,
Lauren
You can definitely use nutella instead – but there is no real time limit as I like to store my finished millionaire’s shortbreads in the fridge often!
I found it easy and tasty. There was a bit too much biscuit base for me so I will use the lesser amount next time but worked well. I couldn’t find any malteser spread so melted 300g of malteser buttons. Will defo make again. Found the base a wee bit crumbly but guessing thats normal. Any tips on how to stop it being so crumbly would be good if you have any.
For the base it needs to be a really fine crumb, so if you’re not using a food processor that could be why it’s crumbly. If you are, it really just needs pressing down very very firmly!