Crumbled Salted Caramel Millionaire Shortbread
Servings
20 Squares
Ready In:
45min
Chef Tip:
If you are not a chocolate fan you can add roasted nuts as a substitute.
Introduction
These sweet treats are fully summarised in the name – Crumbled Salted Caramel and Chocolate Millionaire Shortbread.The crumbled topping, paired with the salted caramel, provides a twist on the original millionaire shortbread recipe. These unique millionaire squares are a true delight not just for the sweet tooth individual but for all. Share and enjoy them!
Ingredients
350g Plain Flour
115g Caster Sugar
½ tsp Vanilla Extract
220g Butter
Salted Caramel and Chocolate Filling
185g Butter
379g Condensed Milk (one can)
1 tsp Flaky Sea Salt
3 tbsps Golden Syrup (or Honey)
150g Chocolate Chips (dark chocolate recommended)
Equipment – 27cm by 23cm rectangle baking tray, parchment paper & medium saucepan.
Step by Step Instructions
Step 1 – Turn Oven On and Prepare Baking Dish
Heat oven to 180C
Line baking tray with greaseproof paper
Step 2 – Make Shortbread
Dice up butter into 1cm cubes. Keep chilled in the fridge as you weigh out the rest of the ingredients
Add flour, diced butter, sugar and vanilla extract to food processor. Pulse until it is combined and looks like fine breadcrumbs
Or make by hand – Add flour, diced butter, sugar and vanilla extract to large bowl. Rub the butter into the flour until it resembles fine breadcrumbs
Add two-thirds of the mixture to the lined baking dish and press down
Bake in oven for 15 minutes and allow to cool
Step 3 – Make Filling
Cut up butter and add to pan with the condensed milk, salt and golden syrup
Gently heat, allowing the butter to melt. Once it has melted immediately take off the heat. You do not want to cook the filling ingredients, you are just melting the butter
Make Crumbled Salted Caramel and Chocolate Millionaire Shortbread
Add filling to cooled shortbread base
Scatter over the chocolate chips
Top with the last third of the crumbled shortbread mix
Step 4 – Bake
Bake in oven for 25 minutes, rotating the baking dish half way through
It is cooked when the caramel is bubbling and golden and the topping is roasted and brown
Leave to cool completely and then cut into squares