Maltesers Shortbread Bars
YumMaltesers Shortbread Bars : is there anything better than shortbread covered with chocolate ganache and crispy airy Maltesers ?
The first Maltesers dessert I made to publish was no bake fridge cake.
It tastes amazing every time I make it since we love Maltesers but it is impossible to serve it nice any tidy and it is even worse to make a decent photo.
It took me longer to arrange it than to put all the ingredients together ! Seriously !
At the end, I just spooned the cake into little bowl, topped it with whipped cream and photographed:
These Maltesers Shortbread Bars are completely different story:
Improved, updated, with solid base ( oh my Goodness, it sounds like I’m updating a gadget, not a dessert π ), with chocolate ganache poured over simple shortbread and topped with amazing Maltesers.
Once cooled, it makes such a great and simple dessert ; by combining two basic recipes ( shortbread and ganache ) with store bought treats !
The stages are simple to make ; shortbread done :
And ganache just poured, before I added Maltesers :
Once cooled, it is very important to use sharp thin blade knife to cut the bars easily.

Maltesers Shortbread Bars
Maltesers Shortbread Bars : is there anything better than shortbread covered with chocolate ganache and crispy airy Maltesers ?
Ingredients
- Ingredients for the shortbread:
- 1 Β½ cup all purpose flour
- 8 Tbsp unsalted butter
- 3 Tbsp icing sugar
- Ingredients for the topping :
- 1 cup semi sweet chocolate chips
- 3 Tbsp heavy cream
- 2 cups Maltesers ( 175 grams )
Instructions
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Preheat the oven to 160 C / 320 F.
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Line 8 x 8 inches dish with baking paper. Make sure paper hangs out to make it easier to take the cake out, once done.
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On flat, clean working surface, combine shortbread ingredients. You will get crumbly dough. See the photo above.
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Pat the dough into baking pan and even it with the back of tablespoon.
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Bake the shortbread for 25 minutes until slightly golden.
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Take the pan out and leave the shortcrust to cool completely.
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On low heat, in thick bottom pot, melt chocolate and heavy cream. Do not boil; just combine and warm it to get nice smooth texture.
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Pour ganache over the shortbread layer and let it cool for 5 minutes.
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Press Maltesers gently on ganache and leave to cool before cutting the bars.
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