For the shortbread
250g plain flour
75g caster sugar
175g butter softened For the caramel
100g butter
or margarine
100g light muscovado sugar
2 x 397g cans condensed milk
For the topping
200g plain or milk chocolate, broken into pieces
Heat the oven to 180C/160C fan/gas 4. Lightly grease a 33 x 23cm Swiss roll tin with a lip of at least 3cm.
To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g 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 100g butter or margarine, 100g light muscovado sugar and two 397g cans condensed milk in a pan and heat gently until the sugar has dissolved.
Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, 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 200g plain or 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.
This Millionaire's Shortbread recipe was absolutely fantasmagorical and super easy to make!
I shared them with my family and friends, but you could share them with anyone you like!
This is a great party food or a treat for you and your close ones!
Happy Cooking! :-)
Recipe Source: BBC goodfood
