Millionaires’ shortbread

Rachael and Livi

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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Makes 12. Prep time: 60 minutes.


Ingredients

Base

  • 250 g shortbread biscuits | crushed
  • 65 g butter | melted

Caramel

  • 100 g light brown sugar
  • 50 g soft dark brown sugar
  • 150 g butter
  • 1 × 397 g can condensed milk

Chocolate topping

  • 100 g dark chocolate
  • 100 g milk chocolate
  • 55 g white chocolate

Method

Base

  1. 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. (see tip)

    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.


Caramel

  1. 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)

  2. 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.


Chocolate topping

  1. 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)

  2. 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).


Serving

  • 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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