Easy millionaire’s shortbread
found in Starters - Other Starters
Prep: 25 minutes
Cook: 35 minutes
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread – the ultimate sweet treat
Heat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Lightly grease and line a square or rectangular baking tin with a lip of at least 3cm.
To make the shortbread, mix the plain flour and caster sugar in a bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs
Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
To make the caramel, place the butter or margarine, light muscovado sugar and the condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)
Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
For the topping, melt the milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.