tastemade

INGREDIENTS

• For the shortbread:
• 225g plain flour
• 1 tbsp malt powder
• 175g unsalted butter, cold, cut into cubes
• 75g caster sugar
• For the topping:
• 175g butter
• 175g caster sugar
• 60g golden syrup
• 40g malt extract
• 400g condensed milk
• 1/2 tsp fine salt
• 3 x 93g bags of Maltesers
• 400g milk chocolate

INSTRUCTIONS

• For the shortbread layer:
• Preheat the oven to 150 C.
• Line a 23cm x 28cm rectangular cake tin with baking parchment.
• Combine the flour, malt powder and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs.
• Add in the caster sugar and pulse again until combined.
• Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
• Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
• For the caramel layer:
• Put the butter and sugar in a wide, heavy-based pan with the syrup, malt extract, condensed milk and salt, and heat gently, stirring to melt the butter.
• Bring to a simmer and continue to cook for about 10-15 minutes, until thick and fudgy.
• Pour over the shortbread and smooth with a palette knife, then begin to press the Maltesers into the caramel in a layer until the caramel is covered - you should have some left over.
• Leave to set.
• For the chocolate layer:
• Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel. Crush the leftover Maltesers and sprinkle over the top of the chocolate.
• Leave until solid, then turn out and cut into squares to serve.

for more detail : www.tastemade.co.uk

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