This is literally my favourite sweet treat! Biscuit, caramel and chocolate – what more could you need?? Unlike the traditional one, I’ve added some white chocolate in the mix to decorate as you like – be it feathers or splodges, I’m sure it will look amazing!
Ingredients
Shortbread:
- 225g plain flour
- 75g caster sugar
- 175g butter
Caramel:
- 150g butter
- 150g dark brown soft sugar
- 397g tin Condensed Milk
Chocolate topping:
- 200g dark chocolate
- 50g White Chocolate
Directions
- For the shortbread; Preheat the oven to 170ᵒC and line a 20cm square baking tray with baking paper. Beat the butter together with the sugar until soft. Stir the flour into the butter to create a firm dough. Press the mixture into the baking tin and smooth out using the back of a metal spoon. Use a fork to lightly prick holes all over the shortbread.
- Bake in the middle of the oven for 20-25 minutes until lightly golden and firm.
- For the caramel; Gently heat the sugar and butter in a saucepan, stirring constantly, until the butter has melted and sugar dissolved. Add the condensed milk and bring to a boil, stirring continuously. Cook for 1-2 minutes until the caramel has thickened.
- Pour the caramel over the base and spread out evenly with a spatula. Allow to cool and leave aside until the caramel has set.
- For the chocolate layer; Melt the two chocolates in separate bowls over saucepans of simmering water. Pour the dark chocolate over the caramel and then creatively decorate with the melted white chocolate.
- Allow to chill outside of the fridge until set (unless it’s a particularly hot day). Remove from the baking tin by lifting the baking paper up and out. Cut your millionaire shortbread into 16 squares – heat a sharp knife by dipping it in hot water and drying it on kitchen towel to make it easier to cut through the chocolate (it should cut through easily if the chocolate isn’t quite fridge cold).
Made by you…
