Millionaires Shortbread - A Sweet Treat

This Millionaires Shortbread is combination of crumbly shortbread, smooth sweet caramel and rich dark chocolate is an utter delight and a firm favourite amongst sweet treats.

This recipe makes it easy for you to create your own, particularly using the pre-made caramel. The addition of toffee firms it up a little making it slightly less squidgy to eat.

millionaires shortbread caramel

This is a perfect treat for a picnic, a party or just to indulge.

Millionaires Shortbread – A Sweet Treat

5 from 3 votes
Recipe by Janine Moore Course: SnacksCuisine: BritishDifficulty: Easy
Servings

10

servings
Prep time

1

hour 
Cooking time

15

minutes
Calories

430

kcal

This Millionaires Shortbread is combination of crumbly shortbread, smooth sweet caramel and rich dark chocolate is an utter delight and a firm favourite amongst sweet treats.

Ingredients

  • Shortbread Base
  • 110 g butter

  • 60 g caster sugar

  • 110 g plain flour

  • 40 g cornflour

  • Filling
  • 397 g tin carnation caramel

  • 80 g toffees (about 10 toffees)

  • Chocolate Topping
  • 240 g plain chocolate

Directions

  • Grease and line a cake tin (20 x 20 cm tin square).
  • Cream together the butter and sugar using a mixer or a wooden spoon until creamy.
  • Sift the flour and cornflour into the butter mix. Crumble and work in with your hands, making a smooth dough.
  • When the mixture starts to bind together, press it into the prepared cake tin and prick with a fork.
  • Chill for half and hour before baking.
  • Bake in a preheated oven at 175c for 15 mins until just firm and slightly golden around the edges. When baked, remove from the oven and leave to cool completely.
  • To prepare the toffee, empty the carnation caramel and toffee into a saucepan. Heat through and leave on a low heat, stirring until the toffee has dissolved and blended into the caramel. To help them blend, press down carefully on any toffee lumps with a silicone spatula.
  • Take the caramel off the heat and leave to cool.
  • When the shortbread and caramel have cooled, pour the caramel over the shortbread.
  • break the chocolate into chunks and place in a glass bowl over a simmering pan of water. About 1cm of water should be ok to keep up the steam required to heat the glass bowl and melt the chocolate. Stir with a spatula until all the chocolate has melted.
  • When the chocolate is smooth and lump free, pour overthe cold caramel and carefully spread flat.
  • Sprinkle with edible gold sparkles for extra sumptuousness. leave this to cool and firm up before cutting.
  • Once all is set, cut into portions and serve.

Eat and enjoy!!

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