These millionaire shortbreads are often requested in our house and they always go down well with visitors too. With rich buttery layers of crumbly shortbread, sticky caramel and a chocolate top; these really hit the spot when you need a sweet treat!
- 250g gluten and wheat free shortbread biscuits - crushed
- 55g unsalted butter - melted
- 150g dark brown soft sugar
- 150g unsalted butter
- 397g can condensed milk
- 250g dark chocolate
Diet: Gluten and Wheat Free
Line a 20cm square tin with baking paper.
Combine the crushed biscuits and the 55g melted butter and press into the tin with the back of a spoon. Cover with cling film and chill in the fridge for 20 mins.
Gently heat the sugar and 150g butter in a non-stick pan, stirring until melted. Add the condensed milk and bring to a rapid boil, continuously stirring. Cook for 5-7 minutes until the mixture has thickened. Pour the caramel over the base and then allow to cool, then chill until set. Allow at least an hour in the fridge.
Once the caramel has set, melt the chocolate in a basin over a pan of just simmering water. Pour the melted dark chocolate over the caramel and chill until set. Remove from the tin and cut into squares. You may find dipping your knife in hot water (then dry it) to make cutting through the chocolate easier.
These keep well in an airtight container in the fridge for up to 2 weeks – however they never last this long in our house! These work well with dark chocolate as the caramel is so sweet, it seems to need the bitterness of the dark chocolate to balance them. However, they can be made with white chocolate or milk chocolate, if you prefer, but they are definitely sicklier. Mixing white chocolate with dark chocolate looks good and you end up with a marble effect. Melt both white and dark chocolate separately and then pour the dark chocolate over the caramel first, followed by the white. Using a cocktail stick, swirl this through the chocolate to get a marbled finish.