Millionaires Shortbread
The crunch of shortbread with a gooey caramel middle and chocolate topping 😋 made even better with cranberries and dark choccy!
SERVES 9-12
PREP TIME 20 MINUTES
COOKS TIME 30 MINUTES
DIFFICULTY EASY
Ingredients
250g plain flour
75g caster sugar
175g unsalted butter
45g cranberries, finely chopped
200g dark chocolate, melted
30g white chocolate, melted
For The Caramel:
100g butter or margarine
100g light brown soft sugar
1 x 397g can condensed milk
Method
1.
Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and line a square brownie tin with parchment paper.
2.
To make the shortbread, combine the plain flour and sugar in a bowl. Add the butter and use your fingers to rub it in, until the mix resembles rough breadcrumbs. Add the chopped cranberries, then knead everything together into a dough. Press it into the base of the lined tin, prick all over with a fork, then bake in the hot oven for 20 minutes, or until slightly browned. Leave to cool.
3.
Next, make the caramel. Heat the butter, sugar and condensed milk over a low heat, stirring constantly, until the sugar has dissolved. Increase the heat to a boil, then reduce it to a simmer and let it cook, still continuously stirring for 5-10 minutes, or until slightly thickened. Pour the caramel over the shortbread base, then place the tray in the fridge, to let everything set up.
4.
Once set, pour the melted dark chocolate over the caramel and give the tin a few bangs on the surface to flatten it out. Pipe thin lines of white chocolate vertically, about 3-4cm apart from each other, over top of the still melted dark chocolate. Use a cocktail stick or knife to gently drag the chocolate in horizontal lines, alternating ways, to create a feathered pattern. Refrigerate until set, cut into squares (it will help to run the knife under hot water first!), then enjoy!
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