Millionaires' Shortbread

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Results 1-20

• Jenniebibs

  01 July 2009

  Jenniebibs rated and commented on this recipe

  

  wow! possibly the most gorgeous, luxurious, decadent, calorific thing i've ever made. lasted no time at all as everyone kept nicking them. a huge success - will definitely make again!

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• dat9517

  01 February 2010

  dat9517 rated this recipe

  

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• Michelle

  24 May 2010

  Michelle rated and commented on this recipe

  

  Really easy to make. Extremely popular. Makes a nice thick layer of caramel. I used white chocolate on the top. Will definitely make again and again.

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• lisa30579

  20 June 2010

  lisa30579 commented on this recipe

  Very easy to make, gorgeous tasting - will use again and again!

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• Hundreds and Thousands

  24 July 2010

  Hundreds and Thousands rated and commented on this recipe

  

  Somehow my caramel just didn't come together and never set (2 tins of condensed milk seems alot...) and it doesn't say how long you're expected to wait for it to set or if you should pop it in the fridge for a couple of hours (which is what I have done in the hope that...) I would also add some salt to the base or the caramel next time. Was very excited about this recipe but feeling a bit disappointed. Any tips welcome!

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• Caroline

  20 August 2010

  Caroline rated and commented on this recipe

  

  Followed the recipe to the letter, however for some reason my caramel stuck to bottom of pan, before it had even come to a simmer - never mind boil! Had to sieve the caramel before using. Also personally thought that the recipe was really too sweet - and I have a very sweet tooth. Think I personally would halve the caramel mixture and, as Hundreds and Thousands recommended - add a pinch of salt. I did this but maybe could have done with a pinch more.

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• Mhairi Sloan

  22 September 2010

  Mhairi Sloan rated and commented on this recipe

  

  I followed the recipe on this website, I found this really easy to make. I shared this with my friend's and they all loved it, I would definitely make this again and again.

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• Miles

  26 September 2010

  Miles rated and commented on this recipe

  

  I found this quite easy to make. Shared it with family and friends and they really liked it. I would make a suggest to add more muscavado sugar because the caramel wasn't quite thick enough, but perhaps that was my fault!.. I would recommend this recipe :) It tasted so good and look's great.

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• samjlynch

  07 October 2010

  samjlynch rated and commented on this recipe

  

  Very nice but not Millionaires' shortbread, more a nice chocolate caramel biscuit.

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• Ranger Rob

  18 October 2010

  Ranger Rob commented on this recipe

  These worked really well. Nice set to the caramel, not sure why others have struggled with this recipe.

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• debz62

  01 December 2010

  debz62 commented on this recipe

  when do this recipe i just bring 2 cans of condesed milk to the boil and simmer for about 3 hours then when your ready to make you have ready made caramel there is no messing around with the middle part of recipe add to your short bread and cover with choci lush

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• Philip A.

  13 December 2010

  Philip A. commented on this recipe

  Making it was easy! I followed the recipe to the letter. My trouble started when I tried to cut into squares. Chocolate cracked unevenly, and caramel centre squelched out in all directions! Would it be better to dip knife in boiling water before trying to cut? Or scoring chocolate before it sets? Or perhaps my caramel wasn't set hard enough? Anyone got any suggestions? Nevertheless, extremely sweet, and will try again. I also tried with two centres! The caramel as suggested, plus a thin layer of peppermint above (1 tub cream cheese, dash peppermint essence and a dash green food colouring, mix with icing sugar until stiff. THAT was even sweeter!

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• magzywagzy

  12 January 2011

  magzywagzy commented on this recipe

  fantastic recipe. If folk are having issues with the caramel here's a tip. have a saucer in the freezer and when you think the caramel is ready, smear a bit of the caramel on saucer. the frozen-ness sets the caramel quickly so you can see if it's at the right temperature and if it's set enough. It all depends on cooker and everything, on my rubbishy cooker slow and steady wins the race and it took about 20mins to get the right set-ness :) good luck, it's worth it!

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• itwasthemice

  10 February 2011

  itwasthemice rated and commented on this recipe

  

  I was really excited about making this. I followed the recipe to the letter but for some reason the caramel didn't set, I have put it in the fridge over night, in the freezer for an hour this morning and still no luck! I am so disapointed.

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• blendit

  26 February 2011

  blendit commented on this recipe

  I was very disappointed with the outcome of this recipe. The shortbread was ok but i would have added a pinch of salt and by using cornflour as well as the plain flour, you can achieve a better texture. The 'caramel' was not really caramel and only really tasted of the condensed milk. In my past experience, using cream to make the caramel instead of the condensed milk is better. Once all the individual layers had cooled and supposedly set, the chocolate broke into shards when i tried to cut it into squares. I used dark chocolate instead which tasted nice and helped to reduce the sweetness. If it seems that i have made any glaringly obvious mistakes or if anyone has any tips, feedback would be appreciated, thanks.

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• blendit

  26 February 2011

  blendit commented on this recipe

  I was very disappointed with the outcome of this recipe. The shortbread was ok but i would have added a pinch of salt and by using cornflour as well as the plain flour, you can achieve a better texture. The 'caramel' was not really caramel and only really tasted of the condensed milk. In my past experience, using cream to make the caramel instead of the condensed milk is better. Once all the individual layers had cooled and supposedly set, the chocolate broke into shards when i tried to cut it into squares. I used dark chocolate instead which tasted nice and helped to reduce the sweetness. If it seems that i have made any glaringly obvious mistakes or if anyone has any tips, feedback would be appreciated, thanks.

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• Gem

  02 March 2011

  Gem rated and commented on this recipe

  

  we loved this reciepe. and kept it exactly as it was. very sweet, and very scrummy!!!

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• Gem

  02 March 2011

  Gem commented on this recipe

  we loved this reciepe. and kept it exactly as it was. very sweet, and very scrummy!!!

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• Debby Cupcake

  14 April 2011

  Debby Cupcake rated and commented on this recipe

  

  Made this a few times now. Absolutely gorgeous! For those having trouble with the chocolate cracking when cutting - try cutting up the very second the chocolate sets. (once it's been in the fridge for a while the chocolate does tend to splinter) also, I had no muscavado sugar last time and just used Demerara - it worked just as well.

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• Mala

  05 June 2011

  Mala rated and commented on this recipe

  

  very good (: me and my mates really enjoyed it (:

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Ingredients

• For the shortbread:
• 250g plain flour
• 75g caster sugar
• 175g butter, softened
• For the caramel:
• 100g butter or margarine
• 100g light muscavado sugar
• 2 x 397g cans condensed milk
• For the topping:
• 200g plain or milk chocolate, broken into pieces

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Difficulty and servings

Makes 24 squares

Preparation and cooking times

Ingredients

• For the shortbread:
• 250g plain flour
• 75g caster sugar
• 175g butter, softened
• For the caramel:
• 100g butter or margarine
• 100g light muscavado sugar
• 2 x 397g cans condensed milk
• For the topping:
• 200g plain or milk chocolate, broken into pieces

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