Ingredients:
For the shortbread base:
1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (115g) unsalted butter, softened
Pinch of salt
For the caramel layer:
1 cup (200g) light brown sugar
½ cup (115g) unsalted butter
1 can (397g) sweetened condensed milk
2 tbsp golden syrup (or corn syrup as an alternative)
1 tsp vanilla extract
Pinch of salt
For the chocolate topping:
200g (7 oz) milk chocolate (or dark chocolate if preferred)
2 tbsp unsalted butter
PREPARATION:
Instructions:
1. Prepare the Shortbread Base:
Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the softened butter and rub it into the dry ingredients with your fingers, or use a pastry cutter, until the mixture resembles breadcrumbs.
Press the shortbread mixture into the prepared baking pan, spreading it evenly and firmly. You can use the back of a spoon to make it smooth.
Bake the shortbread in the preheated oven for 15–20 minutes, or until golden brown. Remove from the oven and let it cool completely in the pan.
2. Make the Caramel Layer:
In a medium saucepan over medium heat, combine the brown sugar, butter, sweetened condensed milk, golden syrup, and a pinch of salt. Stir constantly until the mixture melts and the sugar dissolves.
Once it’s all combined, increase the heat slightly and bring it to a simmer, stirring constantly. Let the caramel simmer for about 5–7 minutes, or until it thickens to a smooth, golden-brown consistency.
Remove from heat and stir in the vanilla extract.
Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Let the caramel layer set and cool at room temperature for at least 30 minutes. If you’re in a hurry, you can refrigerate it to speed up the process.
3. Make the Chocolate Topping:
In a heatproof bowl, break the milk chocolate into pieces and add the butter. Melt the chocolate and butter together. You can do this by either placing the bowl over a pot of simmering water (double boiler method) or microwaving it in short bursts, stirring in between.
Once the chocolate is melted and smooth, pour it over the set caramel layer, spreading it evenly with a spatula to cover the entire surface.
4. Set the Millionaire’s Shortbread:
Place the shortbread in the refrigerator to chill for at least 1 hour, or until the chocolate is firm and set.
Once set, remove from the refrigerator, lift it out of the pan using the parchment paper overhang, and cut into squares or bars.
5. Serve and Enjoy!
Your Millionaire’s shortbread is now ready to enjoy! These sweet, caramel-filled treats are perfect for parties, gifts, or just as a special treat for yourself.
Tips for the Perfect Millionaire’s Shortbread:
Cool each layer before adding the next: To avoid the layers mixing together, ensure the shortbread and caramel are fully cooled before adding the chocolate layer.
Use high-quality chocolate: The chocolate topping is a major part of this dessert, so choose a chocolate you enjoy eating on its own.
Let it chill: Letting the shortbread set in the fridge ensures clean, crisp cuts and that the caramel and chocolate layers are properly firm.
Conclusion:
Millionaire’s shortbread is a delicious and indulgent treat that’s surprisingly easy to make. With its three distinct layers—shortbread, caramel, and chocolate—it’s a dessert that’s sure to impress. Whether you’re treating yourself or making a batch for a special occasion, this recipe will be a hit!