Melt-in-your-mouth Millionaire Shortbread

Apart from hot chocolate and marshmallows, I don’t think there’s a better combo than crumbly shortbread, sticky caramel, and smooth chocolate… Also, my version of millionaire shortbread is the cheat version and hardly takes any time at all. This brings back nostalgic memories of going to Starbucks after ice-skating, where I would always choose caramel shortbread. These are great to have with friends, as it makes a good trayful and does not require too much effort.

Melt-in-your-mouth Millionaire Shortbread
Makes 12-15 (depending on what size you like them!)

You need:
175g/6oz plain flour
50g/2oz granulated/caster sugar
100g/4oz softened butter
about 150g-200g dulce de leche (tinned caramel)
175g/6oz milk chocolate

1) Preheat the oven to 180°C/160°C fan. Tip the flour and sugar into a bowl, then add the butter. Rub the butter in gently with your fingertips, until the mixture looks like breadcrumbs.

2) Bring together to form a short dough (if it doesn’t hold together don’t worry too much), press flat into a greased and lined tin. Prick all over with a fork, then bake for 15-20 minutes until it is firm to touch and slightly golden at the edges.

3) When the shortbread base has cooled, spread the dulce de leche all over until all the shortbread is covered (don’t make the layer too thin though).

4) Melt the chocolate either in the microwave, or in a bowl over hot water. If you do it in a microwave, do it in 30 second blasts on a lowish heat, stirring after each blast, or the chocolate will not temper properly and burn. When all the chocolate has melted, pour over the caramel and spread over evenly.

5) Leave the chocolate to set – don’t put it in the fridge unless it’s a really hot day. The chocolate will lose it’s glossy sheen, and the shortbread might crack. Once set, cut into squares and serve to all your lovely friends (or just eat them yourself).

If you can’t find any dulce de leche, you can make your own caramel by heating condensed milk, butter and sugar until boiling, then simmering for another 5 minutes whilst stirring. Also, for special occasions, melt white chocolate as well and swirl this in with the milk chocolate for a marble effect.
Not sure what do to with the leftover dulce de leche? Use on pancakes, or in a banana split – yum.

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