Who doesn’t like caramel slices / millionaires shortbread? Whatever you call them, they’re just amazing… A generous layer of smooth caramel, topped with chocolate that is melting in your mouth on a buttery shortbread…mmmmmmm…
You can get them anywhere in cafes, shops, but there’s nothing like the homemade ones! They look quite challenging, especially to get all the layers right and not to burn the caramel…but in fact, it’s sooo easy!
Warning 🙂 This isn’t a healthy recipe, no compromise at all! Internet is full…literally overfilled with healthy options, alternative recipes where the real ingredients are replaced with sweeteners, low-fat powders, healthier fats, gluten-free flours, in best cases you just use dates for the base of any dessert and cashews for any creamy topping…I’m bored with it! Let’s start eating normally again, the real ingredients, real food, just in moderation.
RECIPE: Millionaires’ Shortbread
Makes about 16 – 20 squares
For the shortbread
- 225g plain flour
- 175g unsalted butter
- 75g caster sugar
- pinch of salt
For the best bit (topping)
- 1 can condensed milk (379g)
- 150g unsalted butter (salted if you want salted caramel)
- 80g light brown sugar
- 300g of chocolate (I used 150g dark and 150g milk chocolate)
- Preheat the oven to 150C. Line a baking tray with baking parchment. (Ideal is a square tin, with the pastry you will be able to form a square shortbread, about 20cm each side. I use a normal rectangle tray and when I run out of pastry, I cut a sharp edge and use the leftover to fill gaps.)
- Prepare a mixing bowl, combine flour and sugar, then add cubes of butter and rub it in either by hand or in a food processor, until it forms fine breadcrumbs. (TIP: I was taught to use cold butter for pastry and just rub it in with fingers, not to warm it up too much with your hands, well, I use butter at room temperature – it’s much easier to work with and to form desired crumbs.)
- Tip the mixture onto the prepared, lined baking tray and spread evenly to form a square, about 20x20cm. Press down either with a spoon or hand so it’s tightly packed in the tray. Cut the excess off with a table knife and use it to fill any gaps. Pierce with a fork at a few places, so the shortbread stays flat when baking.
- Bake for about 25minutes (or until lightly golden). Leave to cool down completely.
- In the meantime, put the condensed milk, butter and sugar into a saucepan, heat up until the butter melts completely, stir frequently. Bring the mixture to boil, still stirring. The mixture will slowly start thicken and change colour to golden brown. Keep stirring. Leave to cool down, stirring occasionally.
- When the mixture has cooled down, not completely, you can touch the saucepan with your hands, but it still feels warm, pour the mixture over the shortbread and place in the fridge to set.
- When completely set, melt both chocolates in a bowl over simmering water, stirring frequently.
- Pour the chocolate over the caramel layer and spread evenly. Leave to cool down until the chocolate firms up, before it goes hard, cut into squares, leave in the baking tray and let the chocolate harden.