Millionaire Shortbread (V)

So caramel week last week and only managed to get this recipe up because I have been busy but you will be getting 3 recipes in a week, you lucky, lucky people. 

I have loved Millionaire Shortbread and would sometimes get those tubs with 20 bites of them. Thought during caramel week, why not give it a go.

Makes:24-28 Bites

Shortbread

225g Plain Flour

125g Butter

75g Caster Sugar

Caramel

150g Butter, cubed

100g Golden Syrup

1 Can of 379g condensed milk

Chocolate

200g Dark Chocolate

100g Milk Chocolate

50g White Chocolate

1. The Shortbread - Preheat the oven to 150c/140c fan assisted. Cover a 20cm square cake tin with greaseproof paper. Mix the plain flour and butter together. Either use a food processor or by hand. Should look like crumbs. Then add the sugar. Combine. Place in the cake tin and press down. I used my second cake tin's removable bottom to press down so it was more compact. Bake the shortbread for 30 minutes or until light golden brown colour. Leave to cool in the cake tin. 

2. The Caramel - Melt the butter in the pan and mix in the golden syrup and heat through on a medium heat. Then add the condensed and stir (don't stop stirring throughout). When combined. Increase the heat and bring to the boil. It should thicken up. Leave to boil for about 5 minutes. To see if it will set, get a bowl of cold water and take a bit of mixture in the pan and drop in bowl. If it hardens up then its finished. Take off heat and allow to cool slightly then pour on top of the shortbread. Leave to cool. 

3. The Chocolate - Set up two Bain Maries (This is a pan of boiling water with a bowl on top). Place the milk and dark chocolate in one bowl. Then in another bowl melt the white chocolate. Melt both chocolates until they are runny. Take off heat and pour the dark/milk chocolate mixture first. Make sure the caramel has solidified first. Then add drops of the white chocolate. Take a toothpick and swirl the white chocolate back and forth across the pan. To make a swirl effect. Leave to cool completely.








4. The Finale - Push the Millionaire Shortbread out using the removable bottom. Them remove the greaseproof paper. You should get defined layers and begin to cut into pieces. Use a sharp knife to minimise breakage. Enjoy!