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- A rectangular brownie tray
- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- A balloon whisk to match
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately!
- A set of decent saucepans for making your caramel and melting chocolate
- A nice big sharp knife for getting those perfect, clean cut edges on your Milkybar Millionaire’s Shortbread! We recommend this one, this one and this one!
Directions0/0 steps made
- Preheat the oven to 150°C, then grease and line a 33x23cm tin with baking paper
- Rub 175g of cold, cubed butter into the flour with your hands until the mixture resembles fine breadcrumbs
- Add in the caster sugar and mix
- Tip the mixture into the prepared tin and press it down firmly so that it is tightly packed
- Bake for 30 minutes or until very light golden brown. Leave to cool
- Meanwhile, heat the remaining butter, condensed milk and golden syrup gently in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth
- Increase the heat to medium-high and bring the mixture to the boil, stirring frequently – until mixture is thick and golden brown
- Allow mixture to cool slightly before pouring over the cooled shortbread. (you will only need half of this mixture, see Top Tips for info on this)
- Leave to cool completely – refrigerate for at least an hour to help with this
- Melt the chocolate – we do ours in a glass bowl over a pan of simmering water
- Pour the melted chocolate over the caramel, and then melt the milk chocolate and put blobs on top
- Use a toothpick or sharp knife to ‘feather’ a nice pattern on top – see video above for how to get that perfect feather!
- Leave in the fridge for another 4 hours to set completely, then chop up and serve!
- Make sure your shortbread mixture is packed really tightly into the tin, or your Millionaire’s Shortbread will crumble when cut into!
- Keep the boiling water simmering on a low heat – but don’t let it touch the bottom of the glass bowl when melting the chocolate
- Make sure no water gets into the bowl of chocolate whilst you are melting it
- You can also melt chocolate in the microwave, but it is much more likely to burn, so only do it in short bursts of 10-30 seconds
- You will have too much caramel so make sure to save half – you can put it into an airtight container or jar and keep in the fridge – reheat in the microwave in a small bowl when you want to use! It’s perfect for drizzling over desserts and ice cream! Alternatively you can double up the shortbread mixture and make another tray or shortbread