This Millionaire Shortbread recipe will show you how to make this delicious dessert comprising a shortbread biscuit base topped with a very soft caramel filling and a dark chocolate topping. It’s a perfect comforting treat for cold winter days.
It’s sometimes called caramel shortbread, caramel shortcake, caramel square or millionaire’s slice. I guess only millionaires can afford caramel and chocolate on their shortbread.
Our Millionaire Shortbread is a three layered dessert, so there are three big steps to follow. You can skip some of the steps by buying shortbread or using ready made caramel, but this Millionaire Shortbread recipe will also teach you to create your own.
MILLIONAIRE SHORTBREAD RECIPE
Read through the instructions first before you start and make sure to use the photos.
INGREDIENTS
Measure your ingredients at the beginning. It will make it easier when you start working.
Shortbread
→ 250g plain flour
→ 75g caster sugar
→ 175g butter
Caramel
→ 200g granulated sugar
→ 90g butter (salted or unsalted)
→ 120ml cream (I used sugared condensed milk, but I also used less granulated sugar)
→ 1 teaspoon of salt
Topping
→ 200g dark chocolate
STEP 1: THE SHORTBREAD
Preheat the oven to 180°C.
Mix the flower, sugar and butter in a bowl. Rub in the butter with your hands until the mixture looks like fine breadcrumbs. It is best to have the butter at room temperature, cold butter will be harder to work with.
Knead the mixture into a dough and put it in a baking tray covered with greaseproof paper. Press the dough into all four corners of the tin with a spatula and prick holes in the shortbread with a fork.
Bake the shortbread in the oven for 15 to 20 minutes or until lightly browned and firm to the touch. Take it out of the oven and let it cool.
STEP 2: THE CARAMEL
This is probably the most challenging part of the process, but let your eyes and nose (and maybe a cooking thermometer) do the work and you’ll have absolutely no problem.
Start by melting the sugar in a pot on a low heat. Don’t stir, just let the heat do the job. You will notice that the sugar will slowly change into an amber coloured liquid (this will start at the edges). You can move the sugar around a little bit with a spatula but don’t stir because then you will have lumps. It’s important that the sugar doesn’t burn, because that will give a negative burnt taste to your caramel.
While the sugar is caramelising, you can also gently heat the cream or condensed milk to boiling point. Add the cream to the caramel and gently stir. It is better not to use cold cream to prevent the caramel from splattering.
Remove the pot from the hob and add the butter in small pieces. Put it back on the hob and stir constantly until the caramel reaches 103-104 degrees Celsius.
Remove from the hob and add a teaspoon of sea salt.
Let the caramel cool before you use it. The caramel will be a sticky delight. If you want, you can always make more and store in an airtight container for two weeks to use on crumble, pancakes, fruit or anything you like!
Now pour the caramel over the cooled shortbread and spread evenly over the tin.
Let this sit for a while until the caramel has completely cooled and feels firm.
STEP 3: THE CHOCOLATE TOPPING
Melt the dark chocolate in a bowl sitting on a pot of warm water on the hob (au-bain-marie).
Pour the melted chocolate over the caramel and evenly spread over the tin. Let the chocolate harden and cool completely.
Cut into 16 squares (or smaller if you like) and serve with a cup of tea or coffee.
MILLIONAIRE SHORTBREAD RECIPE RESULTS
Congratulations. You’re a millionaire.
