Millionaire's Shortbread

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

Preheat your oven to 350

Ingredients

• 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

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

**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

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

• 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.

Serving

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

• 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.