🔗This originally came from the Carnation web site but Livi and Rachael have adapted it by using more butter to make the base softer; a mix of different brown sugars because the original is too dark; and adding milk chocolate to the topping. They refer to it as their ‘recipe passed down for generation’ (singular, so far 😃).
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Put the crushed biscuit into a bowl with the melted butter. Mix together thoroughly, then press the mixture into the base of a 20 cm baking tin. Chill for ten minutes.
If you’re in a hurry, you can also put the tin in the freezer to chill and set each layer as you make it. Extra baking parchment hung over the edges of the tin will let you lift your finished millionaires’ shortbread recipe out easily. (see tip)
Gently heat the light brown sugar and dark brown sugar with the butter in a heavy based, non-stick pan, stirring until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for around a minute or until the filling has thickened. (see tip)
Let the boiling settle for a few second, then pour the caramel over the base and allow to cool. Once cooled, chill in the fridge or freezer until set.
Melt the dark chocolate, milk chocolate, and white chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted milk chocolate and white chocolate here and there. Swirl together with a spoon for a marbled effect that’ll ensure your millionaires’ shortbread recipe looks as good as it tastes. (see tip)
Place back into the fridge to chill until set. Once set, remove from the tin, dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares. Re-heat the knife and dry it again if it cools too much (gets too sticky).
These scrumptious squares are great to share with friends but if you do have any left over you can keep them for up to two weeks. (You must be joking! — Ed.) Simply put in an airtight container and pop into the fridge.
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Make sure the crumb mixture is well distributed (no lumps) and evenly flattened all over. If you’re using a round tin, you can press the base down with a disc of silicone paper and a heavy saucepan bottom; for a rectangular tin, use silicone papercut to shape, and a heavy book that fits in it. Remove the silicon paper after flattening the crumb.
Condensed milk is thick, sticky, and very sweet. Use the plain or unflavoured variety to avoid conflict with your recipe. If you haven’t used canned milks before, be careful not to confuse condensed milk with evaporated milk, which is unsweetened and quite liquid, and gets used in the Fudge recipe.
Always use a double-basin (one big and one small that fits inside the big one) or a bain-marie to melt chocolate. Break up the chocolate into the inner basin, quarter-fill the bigger one with boiling water, and gently lower the small one into it, making sure that no water gets in with the chocolate. Leave for 15 minutes then remove the small basin and stir the chocolate gently. Replace the water with hot water and put the basin back in for another 15 minutes.
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