Millionaire's Shortbread
A crumbly shortbread base, sweet amber caramel filling and a thin chocolate top – sweet mouth joy!
Servings: 16 slices
Calories: 301kcal
Equipment
Ingredients
Shortbread base:
- 130 g unsalted butter (room temp.)
- 50 g golden caster sugar
- 165 g plain/all-purpose flour
- 10 g cornstarch (cornflour in the UK)
- ¼ teaspoon salt
Caramel layer:
- 300 g sweetened condensed milk
- 75 g light brown soft sugar
- 75 g unsalted butter
- 2 tablespoon golden syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate top:
- 150 g milk chocolate (or dark)
- 50 g white chocolate
- 1½ tablespoon heavy cream or coconut/vegetable oil (optional)
Instructions
Shortbread base:
- Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cream together the butter and sugar until fully combined.
- Add in the vanilla extract and sift in the flour and mix together until a smooth dough forms.
- Line an 8inch square baking tin with greaseproof paper and press the dough into the base of the tin, making sure to press firmly until you get an even layer. You can use your hands or the back of a large spoon.
- Using a fork, poke little holes across the base to help it cook, then bake in the oven for 20mins until lightly golden.
Caramel layer:
- In a small saucepan, heat the condensed milk, sugar, butter and syrup over a medium heat. Whisk continuously, bringing it to the boil. It will bubble and simmer as you stir.
- Once the mixture darkens to a nice amber caramel and thickens, roughly 15-20mins, take it off the heat.
- Add the vanilla extract and salt, stirring through before allowing the caramel to cool for a few minutes in the pan. Pour the caramel over the cooked shortbread and allow this to cool for a minimum of 3hrs at room temperature.
Chocolate top:
- Once the caramel layer has cooled, begin making the chocolate top. Firstly by breaking up or chopping the chocolate (keeping the milk and white separate) into small pieces ready for melting.
- Slowly melt the milk chocolate, either in a double-boiler/ bain-marie or in the microwave (in no more than 30sec bursts). Stir the chocolate to ensure no pieces of solid chocolate remain, and the melted chocolate is nice and smooth. If using, stir in 1 tablespoon of cream/oil.
- In a separate heatproof bowl, melt the white chocolate in the same process as above, stirring to ensure smooth. If using, stir in ½ tablespoon of cream/oil.
- Pour the melted milk chocolate over the cooled caramel, then top with the melted white chocolate drizzling in thin lines. While the chocolate is still hot, swirl through the two chocolates with a skewer or knife to give a nice pattern.
- Allow the chocolate to cool and set in the fridge for 30mins before cutting into slices to serve.
Nutrition
Calories: 301kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 104mg | Potassium: 123mg | Fiber: 1g | Sugar: 27g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg