You’ll Need:
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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!
Directions
0/0 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!
Top Tips:
- 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
Join the discussion
Hi
How do you store these once finished?
Thanks
Hi, it should be stored at room temperature in an airtight container. Hope this helps! 🙂
How long do these last for in stored in an air tight container?
Hi Lucy, they will last for a week in an airtight container. Hope this helps!
Hi can these be frozen? Thanks
Hi Cher, yes they can 🙂
Hi how do you set this once it is made? On the side or in the fridge and how long do I need to wait until I can cut it up? X
Hi Chelsey, you will need to refrigerate this for 4 hours after pouring the chocolate on top. Hope this helps 🙂
Hello I made there’s but my caramel ended up to runny what did I do wrong ???
Base was perfect and top was
Hi Craig, it sounds like you didn’t cook your caramel for long enough – cook nice and low and slow at first and then turn the heat up to medium-high, stirring continuously. You should get a nice deep golden brown colour – don’t stop cooking until you get this! It will take around 10-15 minutes. Also make sure you set in the fridge for long enough – and if you’re struggling, try and freeze it for an. hour to set the caramel a bit better. Hope that helps! 🙂
Hi, can you use a tin of Carnation caramel instead of making your own?
Hi Jessica, no that caramel is too soft and won’t set the same – you can actually use the caramel instead of the condensed milk in this to make it extra flavoursome, but you would still need to cook on the hob with the butter and syrup. Hope that helps! 🙂
Any tips on how to cut these perfectly? Keep going to cut it and the chocolate cracks! Hot knife maybe? Thanks x
Hi Ashleigh, we find a large, sharp knife helps with this! You can heat the knife but actually sometimes this hinders rather than helps!