27 18 APRIL 2024 Food&Drink These delicious slices have a biscuit base instead of the traditional shortbread, so they’re quicker to make. Malted biscuits have a nostalgic feel, and these layered treats embrace that childish spirit, with gooey malted caramel, marbled chocolate and halved Maltesers sprinkled on top Makes 24 Prepare 20 minutes Cook 15 minutes 250g malted milk or digestive biscuits 50g Maltesers 100g butter, plus extra for greasing For the caramel 100g soft light brown sugar 100g butter 397g can condensed milk 50g golden syrup For the topping 200g dark chocolate, chopped 50g white chocolate, chopped 25g Maltesers, halved 1 Grease a 20x30cm baking tin and line it with baking parchment. To make the base, blitz the biscuits with the Maltesers in a food processor until they resemble fine breadcrumbs, or place Malted millionaire’s slices in a plastic bag, seal the bag and bash with a rolling pin. Transfer the crumbs to a bowl. 2 Melt 100g butter in a saucepan or in the microwave, then pour it into the crumbs and stir so the ingredients are well combined. Tip the buttered crumbs into the prepared tin and, using a spatula, firmly press down into an even layer. Pop the tin into the fridge or freezer to chill while you make the caramel. 3 Put the sugar, 100g butter, condensed milk and golden syrup in a large saucepan and heat gently, stirring, until the butter has melted. Increase the heat up and allow to simmer for 10-12 minutes, stirring continuously, until the mixture is thick with a golden caramel colour. 4 Pour the hot caramel filling over the chilled base, leave to cool for a 2 minutes or so, then return to the fridge or freezer for 10-15 minutes until it sets firm. 5 When the caramel has set, melt the dark chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave. Melt the white chocolate in the same way and spoon into a piping bag (if you wish). Pour the dark chocolate over the set base, then drizzle over the white chocolate and run a skewer or cocktail stick across the top to marble the chocolate. Press in the halved Maltesers and leave to set, then remove from the tin and cut into 24 slices. The millionaire’s slices will keep, stored in an airtight container, for up to 1 week. V Per serving 1076kJ/258kcals/15g fat/9.6g saturated fat/ 27g carbs/21g sugars/0.3g bre/3.2g protein/0.3g salt Recipe from Martha’s book Crave: Brilliantly Indulgent Recipes (Harper Collins)
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