Crumbly shortbread, sticky caramel and smooth chocolate… three layers of pure indulgence. Buying caramel from the shop will make this recipe super easy, however I decided to make my own and see what all the fuss was about. I’m not going to lie, it wasn’t particularly difficult but it was pretty time-consuming and stirring for 20 minutes continuously can be a bit tiring, but I would definitely recommend giving it a go as it tasted absolutely amazing! For the chocolate topping I used a combination of milk and white and created a delightful swirly pattern (very easy to do), however you could try different types of chocolate; fruity, dark or even salted.
This classic bake is a real crowd-pleaser; it’s rich, hence the name Millionaire’s, super sweet and the different textures are a superb combination. Whoever you decide to make these for you will be loved!
Ingredients (makes 12 large/16 small bars)
For the shortbread base:
250g plain flour
75g caster sugar
175g unsalted butter, at room temperature and cut into chunks
For the caramel layer:
100g unsalted butter
100g light muscavado sugar
2 x 397g cans condensed milk
For the chocolate layer:
200g milk chocolate, broken into chunks
100g white chocolate, broken into chunks
Pre-heat the oven to 180°C. Lightly grease a 23x23cm baking tin.
Start by making the shortbread base by mixing together the sugar and flour in a bowl. Now add the butter and using your fingers, rub the butter into the dry ingredients until it resembles breadcrumbs. Knead the butter until it forms a rough dough and transfer it to your baking tin, pressing it down into the tin to form an even layer.
Prick the shortbread all over with a fork and bake in the oven for 20 minutes, until lightly browned and firm to the touch. Leave to cool completely in the tin (approx. 1 hour).
Once the shortbread is cooled, begin making your caramel by measuring the butter, muscavado sugar and condensed milk in a medium sized saucepan. On a low heat melt the ingredients gently until smooth and the sugar has dissolved (make sure there are not only lumps of sugar, if there is then removing them with a fork).
Now turn up the heat and bring the mixture to a boil, stirring all the time. Reduce the heat and simmer the mixture, stirring continuously, for approx. 15 minutes until it has thickened slightly. Turn off the heat and leave the caramel to sit for 5 minutes to thicken up. Now pour the caramel on top of the shortbread and leave to completely cool (approx. 30 minutes).
Once the caramel is firm and cooled, melt the milk chocolate either in the microwave in 10 second blasts or, in a bowl set over simmering water. Spread half of the melted chocolate on top of the caramel and leave the remaining half in the bowl.
Now melt the white chocolate and dollop this on top of the milk chocolate, do the same with the remaining milk chocolate. Using a skewer, gently swirl the chocolates into each other (taking care not to touch the caramel underneath) to create a marbled pattern.
Finally, cover the baking tin with foil and put in the fridge to set for at least 2 hours before cutting into 12/16 bars. Store in the fridge and remove for 10 minutes to soften before eating.