Millionaires Shortbread
A delicious sweet treat made up with a shortbread base, homemade caramel and chocolate topping.
Servings 16 servings
Calories 254kcal
Ingredients
Shortbread
- 225 g plain flour
- 175 g butter
- 75 g caster sugar
Caramel Filling
- 150 g butter
- 378 ml condensed milk
- 100 g golden syrup
- pinch sea salt
Chocolate Topping
- 200 g dark or milk chocolate your preference
Instructions
- Preheat the oven to 150C (gas mark 2). Line a 23cm square tin with baking tray liners. I like to cross them over one another, to avoid leakage.
- Pulse together the flour and margarine to make a mixture with a breadcrumb consistency.
- Add the sugar and pulse again, until a dough has formed. Then pat this dough into the tin.
- Bake in the oven for 35 minutes, until lightly brown. Leave it to cool.
- Combine the condensed milk, golden syrup and margarine in a saucepan on a low-medium heat. Bring this gradually to the boil, ensuring that the ingredients melt together fully. Then stir every 2-3 minutes, to make sure that it doesn't catch or burn. Once the caramel has thickened and is golden brown then remove it from the heat and leave it to cool slightly.
- Pour the caramel mixture on to your baked shortbread. Place this into the fridge for 3-4 hours until it has cooled completely/set.
- For the topping melt the chocolate in a bowl over a saucepan of boiling water.
- Pour the mixture on the top of the set caramel and turn the tray slowly in four directions to spread the mixture out properly.
- Place this back in the fridge for 20-30 minutes, to set. Then I carved the slices and wiped the knife in between each slice to keep it as clean as possible.
- I placed this back in the fridge for 1-2 hours to make the perfect slice that was easy to serve.
Nutrition
Calories: 254kcal