Easy Millionaire Shortbread
What’s not to love about crunchy shortbread, rich caramel, and a thin layer of chocolate.
Print Pin RateServings: 12
Calories: 670kcal
Ingredients
Shortbread
- 250 g Plain flour
- 80 g Golden caster sugar
- 180 g Softened butter
Caramel
- 100 g Dark muscovado sugar
- 100 g Butter
- 794 g Condensed milk 2x 397g tins
Topping
- 200 g Milk chocolate
Instructions
- Put the ingredients for the shortbread into a large mixing bowl. Use your fingers to rub the butter into the sugar and the flour until it resembles breadcrumbs.
- Clump it together, and then knead until you have a soft dough.
- Press the dough into the corners of a greased up tray, use the back of a spoon to smooth it out and then prick with a fork.
- Bake for 25 minutes at 180℃
- Take out and leave to cool. It will be soft when it comes out, but as it cools it will harden.
- Make the caramel. Add the butter, dark muscovado, and condensed milk into a saucepan, heat slowly until all the ingredients have melted together.
- Turn the heat up and constantly stir. Be careful it doesn't spit as it will be extremely hot.
- Boil for 2-3 minutes, continuously stirring until it is nice and thick.
- Pour it all over the shortbread and leave to cool for 10 minutes.
- Meanwhile, melt the milk chocolate in a heatproof bowl over a pan of simmering water.
- Once melted, pour the chocolate over the cooled caramel.
- Place in the fridge for a few hours to set.
- Then it's ready to serve and enjoy! It can be kept at room temperature once it is set.
Nutrition
Calories: 670kcal
3 comments on “Easy Millionaires Shortbread”
Not sure where my previous comment has gone but can you please check recipe and tell me that it should only be 1 tin of condensed and not 2 as I made it like that and it was far too much.
Hi Joanna, this recipe was one of my originals and actually the size of the tin was for a 20x30cm tin. Sorry for the confusion. I will edit it for a 20cm baking tin.
This was the first recipe I tried after stumbling across chef Jon Watts on Instagram. It was so well explained and easy to follow that I started to make more of his desserts. Hand on heart, I have not had a bad result to date.