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Millionaire Shortbread
Serves 16
Easy
Total time:
Plus 30 minutes cooling time
Rich buttery layers of crumbly shortbread, sticky caramel and chocolate - Delicious!
Skip to ingredients
For the shortbread:
- 250g plain flour
- 175g butter or margarine
- 75g caster sugar (or ordinary sugar)
For the Caramel:
- 150g butter or margarine
- 150g brown or white sugar
- 397g can Condensed Milk
- (If you don't have time to make the caramel, just buy Carnation Caramel)
For the chocolate topping:
- 200g milk or plain chocolate
- You will also need
- 20cm sqaure tin (swiss roll tin is fine too) , lined with baking parchment
Method
step 1
Prepare the shortbread base by mixing the flour and sugar in a bowl, then rubbing in the butter to produce a smooth paste-like dough.step 2
Press the dough into a 20cm square tin and smooth the surface with the back of a spoon.step 3
Prick the dough with a fork and bake in the oven at 180 degrees for 20 minutes. Once baked, leave to cool in the tin while you make the caramel.step 4
Prepare the caramel by melting the butter in a pan. And the sugar and stir until it becomes "sludge-like".step 5
Remove from the heat and stir in the condensed milk. Bring back to the boil and simmer gently, stirring continuously for 8-10 minutes.step 6
Pour the hot caramel onto the shortbread base. Spread it out evenly and then leave to cool completely.step 7
Melt the chocolate over a pan of simmering water. Pour the chocolate over the caramel and spread it out evenly. Place in the fridge to harden the chocolate and then cut into squares.
