Millionaire's shortbread (caramel shortbread)
Layers of shortbread, caramel and chocolate make for one delicious treat!
Servings: 36 pieces (approx)
Calories: 106kcal
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Ingredients
For the shortbread base
- 2 cups all purpose flour
- 13 tablespoon unsalted butter (13tbsp is ¾ cup plus 1 tbsp)
- 7 tablespoon sugar (7 tablespoon is ¼ cup plus 3 tbsp)
For rest of shortbread
- 13.4 oz dulce de leche (1 can or most of a jar)
- 7 oz bittersweet chocolate
Instructions
- Preheat oven to 350F and line a baking dish approx 7.5in/20cm square which is at least 1in/2.5cm deep or equivalent with parchment.
- Cream together the butter and sugar - you can do this in a food processor, mixer or with a fork by hand. If by hand, you'll want to soften slightly first but not too much as better to be cold.
- Add the flour to the butter-sugar mixture and pulse to form crumbs.
- Press the crumbs into the lined baking dish/pan to form a flat layer.
- Prick the top of the shortbread then bake until just golden, around 20-25 minutes. Allow to cool.
- Once cool, spread a layer of caramel over the top then chill to firm up, around 20 minutes or so.
- Melt the chocolate (either in a double broiler or in the microwave, putting on high for a minute at a time then stirring before next heat) then spread evenly over the caramel, being careful not to spread the caramel.
- Allow the chocolate to harden (don't refrigerate) before cutting into pieces.
Notes
You can also use milk chocolate, if you prefer, but it is already very sweet so I prefer the slightly less bittersweet.
Number of pieces is just an estimate - make as large or small as you prefer, but bear in mind if smaller, they'll be harder to cut. Cut fairly quickly, with a warm knife if you find it helps and clean off between cuts.
Nutrition
Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1mg | Potassium: 40mg | Sugar: 4g | Vitamin A: 130IU | Calcium: 6mg | Iron: 0.7mg