I had my first Millionaire’s Shortbread many years ago on a trip to Scotland. Shortbread by itself is great, but not something I get too excited about. But add a layer of caramel and chocolate and top it with some flaky sea salt and I can’t get enough!
Makes approximately 16-20 bars
Time: 45 minutes active/3 hours total
Ingredient:
Shortbread Crust:
7 oz softened butter
3.5 oz sugar
9.5 oz flour
1/2 teaspoon salt
Caramel:
7 oz unsalted butter
3 tbsp sugar
1/4 cup golden syrup
1 397 g can sweetened condensed milk
1 teaspoon vanilla paste
Chocolate Layer:
7 oz dark chocolate
3 oz milk chocolate
2 tsp butter divided
flakey sea salt
Steps:
- Preheat oven to 350C and grease and line and 8×8 inch pan with parchment paper, allow paper to overhang the pan on two sides
- In the bowl of a stand mixer use the paddle attachment to cream together butter, sugar, and flour. Press the mixture into the pan until an even layer is formed
- Bake the crust layer for 20-25 minutes, the edges will be golden brown and then cool in pan
- In a large saucepan melt butter, sugar, golden syrup with sweetened condensed milk
- On high heat bring the mixture to a boil and stir for 5 or so minutes until the mixture has thickened and and a deeper golden colour. Remove from heat and add vanilla
- Pour the caramel onto the shortbread crust and allow to set in the fridge
- Once the caramel is set and cool melt the dark and milk chocolate in two separate bowls. Add 1.5 teaspoons of butter to the dark and .5 teaspoons of butter to the milk chocolate
- Using an offset spatula spread the dark chocolate over the caramel, the drizzle the milk chocolate across, swirl the chocolate with a skewer. Sprinkle immediately with 1 teaspoon of flaky sea salt and allow to set in fridge
- When the chocolate is set gently lift the shortbread from the pan using the overhanging parchment paper. Using a sharp knife cut the shortbread into squares or rectangles
sweet and pea 