Millionaire's Shortbread

Ingredients

• 250 g unsalted butter (softened)
• 100 g white sugar
• 350 g all-purpose flour
• 397 g sweetened condensed milk (1 standard can)
• 200 g unsalted butter (for the caramel)
• 200 g soft brown sugar
• 4 tbsp golden syrup
• 300 g milk chocolate (chopped or in chips)

Steps

1. 1

   Preheat the oven to 180°C (350°F) and line a 20x20 cm square pan with parchment paper.

2. 2

   In a large bowl, beat the 250g softened butter with the 100g white sugar until creamy.

3. 3

   Sift the 350g flour over the butter mixture and mix until a crumbly dough forms.

4. 4

   Press the dough firmly into the bottom of the prepared pan, ensuring an even layer.

5. 5

   Bake the shortbread base for 20-25 minutes or until lightly golden. Remove from the oven and let cool completely.

6. 6

   For the caramel, place the condensed milk, 200g butter, brown sugar, and golden syrup in a nonstick saucepan over medium heat.

7. 7

   Heat the mixture until the butter has melted and the sugar has dissolved, stirring constantly.

8. 8

   Increase the heat slightly and let the mixture simmer gently for 5-8 minutes, stirring continuously, until the caramel thickens and turns a golden amber color.

9. 9

   Pour the hot caramel over the cooled shortbread base and spread it evenly. Let cool, then refrigerate for at least 1 hour until the caramel is firm.

10. 10

    Melt the milk chocolate in the microwave in 30-second intervals or over a double boiler.

11. 11

    Pour the melted chocolate over the firm caramel layer and spread it with a spatula.

12. 12

    Refrigerate the pan until the chocolate has completely set, approximately 1 hour.

13. 13

    Cut into squares with a hot knife for clean edges and serve.

Notes

For a perfect cut, warm the knife in hot water and dry it before each cut. If the caramel is too soft, make sure to boil it long enough next time until it reaches the soft-ball stage.

Nutrition per serving

• dessert
• sweet
• caramel
• chocolate
• baked
• snack
• British