Millionaire’s Shortbread! After reading the ingredients list, and tasting this lovely ‘cookie’ ? You will soon realise why it is so much more than your average piece of shortbread.
If you like shortbread, caramel and chocolate….it’s pretty much a certainty you will LOVE this!
It’s an easy recipe to make, but there is some waiting involved, as we need to chill it enough to be able to cut it into pieces, but once that’s done, you can eat it as fast as you wish!
This is not for the feint hearted, so anyone on a diet needs to look away now!
A word of warning….this really is delicious, so be sure to make enough for everyone to have seconds….and thirds!
Prep Time: 20 minutes plus chill time
Cook Time: 40 minutes
Yield: 9 or more pieces.
You will need:
9 inch square cake tin, and at least 2 inches deep
Parchment paper to line the bottom of the tin
Please note in the Ingredients listed below, I have NOT shown US CUP measures. This is because the recipe calls for precise measures in order to get the correct texture and crumble for the shortbread base – which I cannot achieve from using CUP measures. The same also applies to the caramel layer measures. Where possible I always try to give CUP measures, but on this particular recipe, it really is important to use exact measures for perfect results. If possible, ask a neighbour or a friend to borrow some weighing scales for ounces or digital scales!
The Shortbread Base
175 g or 6 oz butter
75 g or 2 1/2 oz , regular sugar
225 g or 8 oz AP flour
The Caramel Layer
200 g or 7 oz Butter
1 can 397g / 14 oz Condensed Milk
4 Tablespoons Maple or similar Syrup
1 teaspoon Sea Salt
The Chocolate Layer
350 g or 12 oz Milk chocolate
I. Heat oven to 180C / 350 F / Gas 4
2. Line the cake tin with parchment.
3. Now we first make the shortbread base. Rub butter, sugar and flour together to form a dough and transfer to the tin (see below photos)
4.Using the base of a glass flatten evenly the shortbread mix all on the base of the tin. if it is too soft and sticky (from your hot hands) place it in the freezer or fridge for 10 minutes so it is more workable.
Flatten and compress evenly and go along the edges to push the dough down.(particularly the corners where your glass didn’t reach). Use a fork and prick holes all over the base.
5.When done, place in the oven and after 5 minutes, REDUCE the temperature to 150C/300F/Gas 2 for a further 35 minutes.
When done, remove and allow to cool in the tin.
1. Add the condensed milk, butter, syrup and sea salt to a pan and bring to the boil. Boil for 10 minutes. Be careful of any splashes as it will be VERY hot! Stir occasionally.
2. Transfer the caramel to the pan and allow to cool until set. Place in the fridge or freezer until set. About 1 hour or so. (Make sure it is sitting level or you will have a lop sided caramel!)
The chocolate layer
1. When the caramel has set, break up your chocolate and place in a bowl over simmering water to melt it all.
2. When the chocolate has all melted, gently pour over the caramel layer and place in the fridge. Overnight is the best amount of time. If you try and cut the Millionaire’s Shortbread before it has had time to set it will be very messy!
**** TOP TIP! When the chocolate is 2/3 set in the fridge, use a sharp knife and make score lines about 3/4 the way deep into the chocolate. This will make it easier to cut later where the score lines are and the chocolate is less likely to crack.
If the caramel is still a little soft when you are ready to cut, place in the freezer for 1 hour to harden, although if you chill overnight, it should be firm enough…..this tip is if you are impatient!
Use a sharp knife and make straight cuts of whatever size you wish. in my photos below I made some different size cuts so you can see.
Make a cup of tea and enjoy! feel like a millionaire for a moment