Combine the crunch of a shortbread base with a sticky gooey caramel middle made with creamy Carnation Condensed Milk, and and rich dark and white chocolate topping, and you have millionaire’s shortbread – the ultimate sweet
Spoil yourself with a decadently delicious treat.
INGREDIENTS
For the Shortbread
200 g unsalted butter
100 g caster sugar
275 g plain flour
For the Caramel
200 g unsalted butter
3 tbsp caster sugar
4 tbsp golden syrup
397 g condensed milk (one tin)
For the topping
200 g milk chocolate
100 g white chocolate
METHOD
Preheat your oven to 180°C, and line a 22cm deep square tin with parchment paper.
Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
Once baked, remove from the oven and leave to the side.
In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
Once set, melt the milk chocolate and pour over the caramel – melt the white chocolate and pour over too – swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard.
Chop your shortbread into the separate pieces and enjoy!
Original Recipe Mary Berry
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