Yummy Millionaires Shortbread!

Yummy Millionaires Shortbread! It has a crumbly shortbread, sweet caramel and topped with some delicious chocolate! It doesn’t have to be made with dark chocolate and milk chocolate, but any chocolate you like! If you want a marbled chocolate look, use white chocolate and milk chocolate and swirl with a skewer. PLEASE NOTE: This is not Vegan.

Servings: 8

Freezer Friendly?: No

Does It Keep?: In an airtight container for about a week

Ingredients:

For Shortbread:

• 100g Unsalted Butter
• 50g Caster Sugar
• 137g Plain Flour

For Caramel:

• 100g Unsalted butter
• 1.5 tbsp Caster Sugar
• 2 tbsp Golden Syrup
• 198g Condensed Milk (half a tin)

Chocolate:

• 100g Milk Chocolate
• 50g Dark Chocolate

Method:

1. Set the oven to 180ºC (356 degrees F). Line a 7×7 inch tin with baking parchment.

2. To make the shortbread, cream the butter and sugar in a bowl with an electric mixer. Add in the flour after and mix again. It should have a crumby dough consistency.

3. Pour the dough the tin. Firmly press it down into the bottom of the tin. Bake for 20 minutes or until golden brown on the top.

4. When fully baked, leave to the side to cool. Put the sugar, butter, golden syrup and condensed milk into a large saucepan and cook on a medium heat until the butter has melted and sugar dissolved. Then leave to boil for 5-7 minutes constantly. BE CAREFUL not to touch the mixture as it is VERY HOT. The caramel will be ready when it thickens to a fudge like texture and is a slightly dark golden colour.

5. Pour the caramel into the tin, on top of the shortbread base, and leave to set in the fridge for an hour.

6. Once set, melt the chocolate and pour on top of the caramel and put back in the fridge for 1.5 – 2 hours or until the chocolate is hard. When done chop into pieces, and then it is ready to eat!

Made This Recipe?

Leave me a message in the comments to tell me how it went!