Whilst it takes quite a lot of time, especially as each layer cools/ sets, it is fairly simple!
Ingredients
For the shortbread:
- 9oz / 260g Butter or Margarine
- 13oz / 370g Plain Flour
- 6oz / 170g Caster Sugar
- 1/2 tsp vanilla extract
For the caramel:
- 3oz / 90g butter
- 400g (ish) can of condensed milk (I used Nestle's which is 405g)
- 2 tbsp golden syrup
- 2 tbsp dark brown sugar, or light brown sugar if you don't have any (dark brown sugar will be create a deeper flavour and colour. But i only used light brown sugar.)
For the chocolate topping:
- 250g milk (or dark for a richer flavour) chocolate of your choice
- Decorations, if you wish
Method
For the shortbread:
- Pre heat the oven to 180'C / Gas mark 4
- Grease a 20cm x 30cm baking tin.
- Rub the flour and butter together until there are no bits of butter visible.
- Add in the sugar and mix this in until the mixture resembles a dough.
- Press the shortbread mix into the prepared tin and lightly prick the top with a fork.
- Bake in the oven for 15-25 minutes. The shortbread should be firmer and have lightly browned.
- Allow to cool in the tin.
For the caramel:
- Start making this in a few hours time and only make once the shortbread is completely cool!
- Measure all the ingredients into a pan.
- Stir and heat gently until the sugar has dissolved.
- Once the caramel begins to boil and bubble, reduce the heat to a simmer and whisk continuously for 5-7 minutes, or until the mixture has thickened and become more fudgy. Be careful as you do this, the caramel can easily burn, so it needs to be on a really low heat and make sure you keep whisk up to the sides to ensure that no caramel is burning on the edges of the pan.
- Once thick and fudgy, leave the caramel to cool for 5 minutes before pouring the caramel over the shortbread.
- Leave to cool completely - again, maybe a few more hours.
For the chocolate topping:
- Break up the chocolate and place in a bowl over a pan of simmering water.
- Stir until all chocolate has melted.
- Pour the chocolate over the caramel evenly.
- To decorate I just added hundreds and thousands over the top of melted chocolate. Alternatively, once the chocolate has set you could melt some white chocolate in a jug and drizzle this over the milk/ dark chocolate layer.
- Leave to cool before cutting up the millionaires shortbread intro squares or triangles.
Happy baking!
Love, Ailsa xxx