Millionaire's Shortbread (Caramel Shortbread)

Name: Millionaire's Shortbread (Caramel Shortbread)
Prep time: 1 h
Cook time: 35 min
Total time: 2 h 35 min
Yield: 16 servings
Ingredients: 150 g butter; 225 g flour; a pinch of salt; 50 g sugar; 200 g butter; 400 ml condensed milk; 2 tbsp agave syrup; 200 g dark chocolate; 50 g butter; 2 tbsp milk; 40 g white chocolate

User Reviews

4.9

144 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
1 hr
Total Time
2 hrs 35 mins
Servings
16 servings
Course
Dessert
Cuisine
British, Scottish

Millionaire's Shortbread (Caramel Shortbread)

Iris Warren

Report

Millionaire’s shortbread is a true crowd-pleaser and is often served as a dessert or a sweet snack with coffee or tea. This indulgent treat features three delicious layers: a buttery shortbread crust, a rich and creamy caramel filling, and a layer of smooth chocolate on top.

Share:

I Made This!

108 people made this

Print

32 people printed this

Save this

86 people saved this

Ingredients

Servings

Base:

150 g butter
225 g flour
a pinch of salt
50 g sugar

Caramel Cream:

200 g butter
400 ml condensed milk
2 tbsp agave syrup or agave syrup substitute (see above for details)

Chocolate Glaze:

200 g dark chocolate
50 g butter
2 tbsp milk
40 g white chocolate

Add to Shopping List

Instructions

Base:

Preheat the oven to medium-low (160 °C/ 320 °F) and line a small, 20/20cm (7.5/7.5 inch) square baking tray with parchment paper.
Mix the flour with the cold butter, salt, and sugar until you get a sandy dough. Pour the mixture into the pan and level it with a spoon, pressing down firmly.
Pierce the dough in places with a fork to avoid it puffing up when it bakes. Bake for 30-35 minutes until it has a nice, slightly golden color. Remove from the oven and leave to cool.

The caramel cream:

In a small, thick-bottomed saucepan, heat the condensed milk, butter, and agave syrup over a medium heat. Leave the mixture on medium to low heat for 15-20 minutes once it has come to the boil. It should have the color and consistency of caramel. Stir occasionally to avoid burning the cream. Pour the caramel over the base and leave to cool for at least an hour.

The chocolate glaze:

Melt the dark chocolate over low heat and mix with the butter and milk, then pour it over the caramel layer. Level it nicely with a spatula and leave to cool.
Melt the white chocolate in a bain-marie and decorate the cake as desired. Chill until the next day so it has enough time to set.