I know my last post was heavy on the caramel as well but hey its caramel, who doesn’t love caramel? And in my book the more the better! Ages ago I made Millionaires Cheesecake as a take on the classic chocolaty caramel treat but recently I fancied a slice of the real deal.
Of course I had to bling it up a little, by using dark, milk and white chocolate for the topping but essentially I have stuck to a classic traditional recipe. Crumbly shortcake base and a soft caramel centre with a lovely chocolate topping.
This is a classic treat, not just in Scotland where I live (trust me its so popular here!) but worldwide. Some call it caramel shortcake, or millionaires caramel shortcake or just millionaires shortcake; whatever you call it I just call is delicious. Simple, sweet and a perfect snack.
The thing I love about this recipe is that the caramel holds its shape really well, but it’s so soft to eat as well, so no hard chewing required.
This treat does have 3 stages to it and it can take a little time but each stage is really simple to make. The shortcake is quick to make, back and cool. The caramel is pretty quick to make but takes a bit of time to fully cool and the chocolate topping is quick and simple to make but takes a little patience because it needs a bit of setting time. But don’t be put off by the steps, do as I did, I started it in the morning and just returned to it a couple of times during the day to do the next bit and it was ready by mid afternoon.
And though this looks decedent its actually not an expensive recipe to make. A lot of these ingredients you will already have in your cupboards, and you can simplify this by using only one kind of chocolate for the topping, I had all three available but if I had only one I would have just used one I know it still would have tasted amazing. But if you can try to use all three it was really good 🙂
*All measurements in cups are a guide this recipe was made using metric weight*
Millionaires Caramel Shortcake
Ingredients for the shortbread
- 150 grams Plain flour (All Purpose, (1 and 1/3 cup))
- 25 grams cornflour (corn starch, (2 and 1/2 heaped tablespoons))
- 1 teaspoon Baking powder
- 50 grams Icing sugar (Confectioners sugar, (3/8 cup))
- 150 grams unsalted butter - cold ((2/3 cup))
Ingredients for the caramel
- 397 gram 1 tin condensed milk, (1 and 1/3 cup)
- 150 grams brown sugar ((3/4 cup))
- 150 grams Unsalted butter ((2/3 cup))
- 2 teaspoons good quality sea salt
Ingredients for the chocolate topping
- 190 grams milk chocolate ((1 cup if using chips))
- 40 grams Dark chocolate ((1/4 cup if using chips))
- 40 grams white chocolate ((1/4 cup if using chips))
- 25 grams Unsalted butter ((a scant 1/8 cup))
Directions for the shortbread
- Preheat your oven to 180C / 350F / Gas mark 4 and prep your 8 x 10 inch tin by lightly greasing it or lining it with parchment paper.
- Sieve all your dry ingredients together in a medium sized bowl.
- Using your fingertips, rub the butter in until your mixture resembles breadcrumbs.
- Lightly press the crumbly mixture into your tin.
- Pop it into your oven for 20 to 25 minutes, until lightly golden and the edges are starting to pull away from the tin.
- Take it out of the oven but leave it in its tin, put aside to cool.
Directions for the caramel
- In a medium size saucepan add the sugar and butter.
- Gently melt them together on a low to medium heat.
- Once fully melted add the condensed milk and rapidly boil for 1 to 2 minutes till thickened.
- Take it off the heat and after it has cooled for 5 minutes add the sea salt and mix it in.
- Then pour it over your biscuit base and leave it to cool for at least an hour, as you want it cold and firm before you add your chocolate topping.
Directions for the chocolate topping
- Melt your milk chocolate with the butter in either a microwave at 30-second intervals or in a bowl on top of a saucepan with boiling water in it.
- Once melted pour it over the top of your caramel.
- Quickly melt the dark chocolate and dollop it in into your milk chocolate in 4 to 6 dollops.
- Then quickly melt your white chocolate and do the same, dollop it into your milk chocolate base.
- Then using a knife or the handle of a spoon or folk swirl the dark and light chocolate around until it makes a pretty pattern, then leave it to fully cool down and set. At least an hour if you can 2 hours would be better.
- Use a sharp knife that has been run under very hot water to slice the tray into 12 squares.
- Then serve and enjoy. These squares will keep in an airtight tin for up to 5 days.
Should I use 1tsp of baking powder exactly? Will it rise too much?
Hi Renu, the baking powder just gives the shortbread a gentle rise, I wouldn’t add anymore than 1 tsp but I am sure you would get away with a little less. There have been times when I have made shortbread without baking powder and it has come out fine. I use measuring spoons to measure out teaspoons so they are exact but like I said a little less won’t harm the recipe 😀
Hello Emma, Did you use sweetened condensed milk for the caramel part? Thanks!!! Kelp
Hi Kelp, yes I did use sweetened condensed milk, sorry if I didn’t make that clear I shall change that now. You could try unsweetened or the light version but I have never tried it and wouldn’t like to predict the outcome. Thanks for stopping by 😀
Really, I go crazy for this shortcake! I will steal for sure your recipe! Greetings, Ada
Hi Ada, thanks for stopping by 🙂 I’m glad you like the recipe I’m sure you’ll love it when you make it.
Yes please, yeas please, yes please….
Hi Bintu 🙂 I agree this was seriously delicious and very moreish!!!
I will right away grasp your rss as I can’t find your email subscription hyperlink or e-newsletter service. Do you’ve any? Please point me in the right direction in order that I may subscribe. Thanks.
Hi Kluadia thanks for stopping by 🙂 there is a subscription box on the right hand side of the blog at the top just pop your email in and you will get updates via email. Hope that helps 🙂