Millionaires Caramel Shortcake
A wonderful crunchy and smooth treat thats rich in taste and easy to make.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 squares
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.