Oh my word these millionaire shortbreads are to die for! Crumbly shortbread base, rich caramel filling and smooth chocolate on top…you can’t beat it. Homemade millionaire shortbread, or caramel squares if you prefer, are a hundred times better than shop bought ones. Honest to goodness! Thanks to Claire of The Lily Pink Bakery for inspiring me to get baking again!
The following recipe makes 12 large slices, or 24 small slices.
Ingredients you’ll need for the base:
175g plain flour
55g golden caster sugar
Ingredients for the caramel:
400ml condensed milk
115g golden caster sugar
3tbsp golden syrup
Ingredients for the chocolate top layer:
200g chocolate (I used 100g milk chocolate & 100g plain chocolate)
Utensils you’ll need:
20in square cake tin, electric mixer, small pot & glass bowl.
1. Preheat the oven to 180C. Grease the cake tin with butter and line it with a baking sheet (so you can lift out the shortbreads when they’re done).
2. Place the butter, golden caster sugar and flour into the electric maker and process until the ingredients have combined fully. Lift the mixture out and press it into the cake tin as evenly as you can. Place the cake tin into the centre of your oven for approximately 20 minutes.
3. For the caramel filling place your butter, golden caster sugar, golden syrup and condensed milk into a small pot and mix it altogether under a low heat. Once it has all melted to a smooth consistency increase the heat until the mixture is simmering. Allow to simmer for approximately six minutes and stir the entire time. The mixture should be a nice thick consistency at the end.
4. Pour the caramel onto the biscuit base and then place the cake tin in the fridge to allow the caramel to cool and set.
5. Once the caramel has set (I’d give it an hour in the fridge), melt your chocolate in a glass bowl over a pot of boiling hot water. Remember, the base of the glass bowl should not be touching the water. Once the chocolate has fully melted pour it over the caramel layer and pop the cake tin back in the fridge to allow to cool.
6. Once the cake tin has been in the fridge for at least an hour, you can remove the millionaire shortbread from the tin and begin to cut it into pieces. I was very generous with my portion sizes!