A pile of millionaire's shortbread

Easy millionaire’s shortbread

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(1 ratings)

Prep: 25 mins Cook: 35 mins

Easy

Makes up to 24 squares

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping and you have millionaire's shortbread – the ultimate sweet treat

Nutrition and extra info

  • Vegetarian

Nutrition: Per square (24)

  • kcal300
  • fat14g
  • saturates9g
  • carbs38g
  • sugars30g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

    For the shortbread

    • 250g plain flour
    • 75g caster sugar
    • 175g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the caramel

    • 100g butter or margarine
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g light muscavado sugar
    • 2 x 397g cans condensed milk

    For the topping

    • 200g plain or milk chocolate, broken into pieces
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    Method

    1. Pre-heat the oven to 180C/160C fan/gas 4. Lightly grease a 33 x 23cm Swiss roll tin with a lip of at least 3cm.

    2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.

    3. To make the caramel, place the butter, sugar and condensed milk in a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

    4. For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.

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