Place the milk chocolate, golden syrup and butter in a bowl and microwave on high for one minute. Stir well until all fully melted. Note: if the chocolate starts to seize, add a splash of milk and stir well. Leave to cool slightly.
300 g milk chocolate, 3 tbsp golden syrup, 85 g butter
Line a loaf tin with baking paper.
Place a layer of shortbread fingers in the base of the loaf tin.
250 g shortbread fingers
Mix the Maltesers into the chocolate mixture.
166 g Maltesers
Spoon two thirds of the Malteser chocolate mixture over the shortbread in the tin.
Smooth the top, then add a second layer of shortbread fingers.
Add the rest of the Malteser mixture over the top, smooth with a spoon or spatula, then top with the Mlteser buttons.
93 g Malteser Buttons
Transfer to the fridge and chill until set. This will take approximately 2-3 hours (depends on the strength of your fridge and the outside temperature etc).
Once solid, slice up into chunks and enjoy! Best stored in the fridge in a covered container, especially in hot weather.