Millionaires Shortbread

Millionaires Shortbread is an old favourite of mine and the children; something we haven’t had in a while so I decided to treat the kids and make them some. I managed to get some condensed milk on special offer so I had the perfect opportunity! It is made up of a crumbly shortbread base, a squidgey caramel filling and a milk chocolate topping.

Shortbread base

175g/6oz room softened butter

250g/9oz plain flour (I used Italian 00)

75g/3oz caster or granulated sugar

1/2 teaspoon vanilla essence

Directions

Grease a 12x8cm baking tin.

Place all ingredients into a food processor and blit until the dough forms a ball.

Turn out into baking tray and press down well into the tray including the edges and corners of the trays.

Bake at 350F/180C/Gas4 for around 20 mins.

Caramel layer

2x 396g tins condensed milk

90g/3 1/2oz soft brown sugar

90g/3 1/2oz butter

Directions

Place all 3 ingredients into a pan over a medium heat, stirring constantly. Heat until thick and fudgey.

Allow to cool for 5 minutes and then pour over the shortbread base. Allow to cool in the fridge.

Chocolate topping

1 bag Hersheys milk chocolate chips (300g)

Melt chocolate and then pour over the top of the cooled caramel topping. (I used 1 bag of Hersheys chocolate chips and about 100ml whipping and melted them together so that the chocolate would be easier to cut and less brittle) Return to fridge until chocolate is hardened.

Cut into small bitesize squares or bars.