Description
Indulge in layers of buttery biscuit, rich caramel, and smooth milk chocolate with this easy recipe for Millionaire Shortbread.
Ingredients
- 175g (1 + 1/3 Cup) Plain Flour
- 125g (1/2 Cup) Unsalted Butter, Room Temp
- 50g (1/4 Cup) Golden Caster Sugar
- Pinch Salt
- 200g (2/3 Cup) Condensed Milk
- 125g (1/2 Cup) Unsalted Butter
- 125g (2/3 Cup) Golden Caster Sugar
- 2 tbsp Golden Syrup
- 1 tsp Vanilla Extract
- Pinch Salt
- 200g (7 oz) Good Quality Milk Chocolate
- 125g (1/2 Cup) Unsalted Butter
Instructions
- Grease and line your baking tray, then preheat your oven to 180°C/Fan 170°C/356°F.
- Beat the 125g (1/2 Cup) unsalted butter and 50g (1/4 Cup) golden caster sugar until light and fluffy.
- Sift in the 175g (1 + 1/3 Cup) flour and add a pinch of salt. Mix until a dough forms.
- Press the dough evenly into the prepared tin and prick the surface all over with a fork.
- Bake in the oven for 15-20 minutes until just golden on top. Allow to cool completely.
- Combine the 200g (2/3 Cup) condensed milk, 125g (1/2 Cup) unsalted butter, 125g (2/3 Cup) golden caster sugar, 2 tbsp golden syrup, 1 tsp vanilla extract, and a pinch of salt over low/medium heat. Stir until dissolved, then bring to a boil, stirring often.
- Stir continuously until the caramel thickens and reaches a light caramel color. Allow to cool briefly.
- Pour the caramel over the biscuit base, spreading it evenly, and let it cool completely.
- Melt the 200g (7 oz) milk chocolate in a bowl. Pour over the caramel and smooth out. Allow to set at room temperature before cutting into 12 slices.
Notes
For best results, allow each layer to cool completely to prevent mixing. Consider adding sea salt on top for a salted caramel twist.