Millionaire's Shortbread

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Submitted by Toast

A layered chocolate and milky caramel shortbread slice, it’s extremely rich and tasty. The recipe can easily be double or tripled as required and can be made in a variety of presentations.


Preheat[edit]

Preheat your oven to 350

Ingredients[edit]

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  • Shortbread Base
    • ½ Cup of Butter
    • ¾ Cup of Flour
    • ¼ Cup of Icing Sugar
    • Pinch of Salt
  • Caramel
    • ½ Cup of Butter
    • ½ Cup of Sugar
    • 2 Tablespoons of Golden Syrup (Lyle’s golden syrup works best, but even corn syrup will do)
    • 200ml of Condensed Milk (2/3 of the small tin usually)
  • Chocolate
    • 1 Cup of Chocolate Chips (May require more depending on pan size)

Shortbread Base[edit]

  • Cream the margarine and the icing sugar together, then add flour and salt.

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  • Mix until mixture is crumbly yet sticky (use your hands) and press into a greased 8x8ish pan. *Bake at 350 until pale golden in colour (15-20 mins)

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**Note: the original recipe calls for a longer baking time, but I've never had it take longer than the above, as always ovens vary wildly, just keep an eye on it.

Caramel[edit]

  • Melt all the caramel ingredients together in a large pot over med-low heat stirring constantly.

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  • Once the mixture reaches a slow boil, let it boil for about 5 minutes until it starts to brown. (Turning from the light cream colour to a darker caramel brown) still stirring constantly.

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  • Pour the caramel over the shortbread base and leave to cool (you can throw it in the fridge if you’re in a hurry)

**Note: If the caramel burns a little it isn't the end of the world, but you will have crunchy bits in the middle, personally I prefer the center to be smooth and gooey

Chocolate[edit]

  • Melt the chocolate, (adding a dollop of veg. oil helps it spread easier) then cover the caramel. Make sure the caramel is at least semi firm or the two layers will mix and you’ll have a mess.

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Serving[edit]

  • Cut into small slices (it's quite rich)
  • Serving this at room temperature creates a different texture than fresh from the fridge, experiment to see what you like, I personally remove them from the fridge about 10 minutes before eating them.

Variations[edit]

  • Make the entire thing in a large pie plate and cut into slivers, goes great with a tiny scoop of ice cream
  • One person I gave the recipe to always lets the caramel burn a fair bit, creating tiny chunks of toffee like caramel throughout the milk caramel layer to give it a different texture.

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