I didn’t take it too well when I discovered receipts left lying around by my other half, showing he was popping into the local supermarket, buying millionaires shortbread bars with his meal deals for his lunch break. How dare he eat alien baked goods?! The cheek of it! After picking up my bruised, culinary ego, I informed him I’d be making them for him and that they would be better than shop bought. So there.
You’ll be glad to hear these are super easy to make, damn right delicious and better still, they can be stored for up to 10 days in an airtight container in the fridge. Plus don’t they look awesomely superior?!
A little spot of advice- use good quality milk chocolate, your taste buds will thank you later. Oh and allow the chilled millionaire’s shortbread to sit on the counter for 10-15 minutes before cutting into squares; The shortbread base may be a little hard when fresh out of the fridge, resulting in chunks of shortbread catapulting around your kitchen when cutting. Not good.
Now get your bake on!
Makes 16 squares
Prep Time: 30 minutes
Total Time: 3.5 hours (includes chilling)
For The Shortbread:
200g plain flour
130g cold unsalted butter, cubed
85g golden caster sugar
For The Caramel:
100g light brown sugar
397g tin sweetened condensed milk
2 tbsp golden syrup
For The Chocolate Topping:
300g good quality milk chocolate
Sprinkles (I used Sweetapolita brand)
Preheat the oven to 180°C/160°C fan and line the bottom and sides of a greased 8x8 inch square tin with parchment paper, leaving an overhang to help lift the shortbread out.
Add the shortbread ingredients to a food processor and whizz until it resembles breadcrumbs. Tip into the prepared tin and press down to form an even, flat base. Chill for at least 25 minutes. Bake for 30-35 minutes until just turning golden. Remove from the oven and allow it to cool in the tin.
In a medium pan over a medium heat, combine the caramel ingredients and bring to a boil, stirring continuously. Continue boiling and stirring the caramel for 5-10 minutes until thickened. Pour over the cooled shortbread and allow the caramel to cool and set, around 30 minutes.
Make the chocolate topping. In a double boiler over a medium heat, melt the milk chocolate until lump free and fluid. Pour the melted chocolate over the caramel and level off with a palette knife if need be, to achieve an even smooth surface. Leave to cool for 10 minutes and carefully scatter the sprinkles over the surface followed by some torn up gold leaf. Refrigerate for 2 hours until set. Remove from the fridge, wait 15 minutes and cut into 16 squares. Voila Blingin’ Millionaires Shortbread!