Millionaire's Shortbreads

Millionaire Shortbreads, Caramel Slices..Call them what you like!

These delicious little treats will suit the whole family and a super easy to make!

Shortbread Recipe:

200g Unsalted Butter

280g Plain Flour

100g Caster Sugar

Caramel Recipe:

1Tin of Condensed Milk(397g tin)

200g Unsalted or Lightly Salted Butter

40g Caster Sugar

Chocolate Topping:

200g Dark/Milk Chocolate

50g White Chocolate to drizzle

Method:

Preheat oven to 170c/150c fan and line a 9x9inch deep square tin with greaseproof paper

Cream butter and sugar together until light and fluffy

Add flour and combine by hand to make a dough

Transfer dough into your lined tin and evenly disperse, I use a spatula or a pallet knife, a little flour on the dough will help

Bake for 25min until pale golden

Once baked, remove from the oven and leave to cool

Heat your hob to a medium temperature (no.3)

Pour condensed milk, butter and sugar into a large saucepan and stir until sugar and butter has dissolved

When all has dissolved and the ingredients are more or less combined, turn the heat up (no.4) and let the mixture bubble

Your caramel will become very hot therefore take care when stirring

After 5-7mins the mixture will have turned a darker shade of yellow and the consistency should be fudgy

If your caramel has been boiling for too long on too hot of a temperature, you will form a toffee that will be too hard. You will be able to tell by the colour, which will be a dark caramel/dark brown

Pour caramel on to shortbread base, again evenly dispersing it, leave to cool in the fridge for 2-3hours

When your caramel has hardened, melt your milk/dark chocolate in a glass bowl over saucepan of boiling water until completely melted or in the microwave, for about 1min, checking on it and stirring it every 10seconds

Pour melted chocolate over hardened caramel and smooth out into all corners

Use the same method to melt your white chocolate, then drizzle over the milk/dark chocolate

Leave to set for further 1hour

Then when the chocolate has hardened, gently pull out of baking tin and cut into as many as you like, I cut mine to 16 equal size squares

Happy Baking!