Millionaires shortbread is one of the simplest and classic bakes you can make. It’s the perfect traybake for people of all abilities, mostly because its three easy layers – with only one requiring baking.
If you’re not sure what millionaires shortbread is – I’ll tell you. It starts with baked shortbread layer, topped with a easy homemade caramel layer and finished with layer of chocolate.
I won’t lie, the three elements are super easy to make. The caramel may be harder than the other layers but when it comes to cutting these squares up, thats where you’ll have issues… Make sure you place the blade of the knife into hot water – otherwise, these squares will turn out a mess… Take it from someone who has messed these up a few times!
These are simple yet rich and indulgent all at the same time. Totally worth the time – even better is that you can make these a day or two ahead of when you need them.
Anyway, let’s get started, shall we?
Ingredients:
Shortbread Base:
115g butter, cold.
175g plain flour.
55g granulated sugar.
Caramel layer:
175g butter, room temp.
115g granulated sugar.
3 tbsp golden syrup.
400g condensed milk.
Chocolate Topping:
200g chocolate (use milk/dark chocolate).
35g golden syrup.
50g white chocolate, melted.
Sprinkle mix (optional).
Method:
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, preheat the oven to 180˚c/350˚f, line a 9×9 inch square baking tin with parchment and get any equipment you may need such as a food processor and saucepan.
Into the food processor, place the butter, flour and sugar and pulse them together until a dough starts to form.
Transfer the dough into the lined baking tin and spread it out until you have a level and consistent layer – place into the preheated oven and bake for 20-25 minutes. It should be lightly golden brown around the edges.
While the shortbread is baking in the oven, you can get started on the caramel.
Simply take a medium saucepan and place in the butter, sugar, golden syrup and condensed milk. Heat over a low heat, stirring constantly until the sugar has dissolved.
Bring the mixture to a boil and then simmer for 6-8 minutes, ensuring you’re stirring constantly as you don’t want it to catch on the bottom otherwise it’ll become burnt and taste bitter. As you’re stirring, you’ll notice the mixture thicken and this usually happens quite quickly – so keep your eyes peeled. You’re looking for something that’s fairly thick and should have that classic caramel colour.
Take the shortbread base and pour the caramel all over the base and spread it out, you want it to be as level and consistent as possible. Allow to cool fully, placing in the fridge when its cool enough – it should be fully cooled and firm before you apply the final layer.
Once the layers are firm, you can finish it off.
Melt your chocolate and golden syrup together, either in 20 seconds bursts in the microwave or over a double boiler – whichever method works best for you. You want the chocolate to be melted, smooth and not too hot.
Pour over the top of the caramel and spread it out until you have a consistent layer. While the chocolate is still wet, carefully melt white chocolate and add dollops on top of the chocolate and use a butter knife on swirl it all around. Add sprinkles on top, if you’re wanting to make them a little more exciting. Place back in the fridge and allow to cool.
When you’re ready to serve these up, you’ll want to place your knife into some hot water – this will make it easier to cut. I cut mine into 9 portions but you can slice it into as many or as few as you’d like.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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