Millionaires' Shortbread. I think I must have been hiding under a rock before I came here to the UK because this was something I had never heard of or experienced before coming here. These incredibly moreish bars consist of a shortbread base, topped with a rich caramel filling and finished off with a melted chocolate topping.
I can remember it being love at first bite when I tasted these for the very first time. Shortbread cookies have always been a favourite of mine, but topped with caramel and then chocolate? Well . . . count me in!
The recipe which I am sharing with you today comes from the Cookery by by Parragon Press, entitled Grandma's Best Recipes. I love this book. It is filled to overflowing with lovely recipes. Everyone I have tried so far has turned out perfectly.
Also known as Caramel Shortbread, the origins of this recipe are said to be Scotland, which makes sense as shortbread is certainly a Scottish invention! The original recipe of this shortcake has certain variations. One variation includes shortbread with raisins on top and another with peanut butter instead of chocolate.
I cannot speak to what those might taste like as I have only ever tasted this version, with the caramel filling. I have to say however a peanut butter version sounds pretty heavenly to this peanut butter loving heart.
The base goes together very quickly in a food processor. You just bang in the ingredients, blitz and then press the mixture into a baking pan and bake.
You can be making the filling while the shortbread base bakes. Its relatively simple to make as well. You just put everything into a saucepan and cook and stir . . . the stirring is the most tedious part . . . as it must be stirred constantly.
With its high sugar content (sweetened condensed milk, golden syrup, sugar) it can catch very easily, so it is important not to cook it over a very high heat and to stir, stir, stir it constantly to prevent this from happening.
I have heard of some people using Dulce de Leche for this filling, but I don't recommend that. You really want to make it from scratch for it to be perfectly authentic.
Rich and caramel-like . . . sweet and lush, and also buttery, just shy of being like McIntosh's toffee bars from back home. My ex husband used to love McIntosh's toffee. I am sure he ate one of those every day of his life almost. At least while we were married. He loved that and wine gums.
In any case, I digress. This thick caramel filling is gorgeously moreish. Very rich however so a little bit goes a very long way.
You pour it over the shortbread base and then refrigerate it so that it sets up perfectly, ready to have melted chocolate poured over top. The recipe just said chocolate. I used chocolate chips. They worked beautifully . . .
This is incredibly rich, which is probably why it has the name Millionaires' short bread. The recipe said it made 12 fingers, but in all honesty I think the fingers are far too much to contemplate. I would rather enjoy it cut into squares in which case instead of 12 servings it would make 24.
Millionaires' Shortbread
Yield: Makes 12 slices
With their buttery shortbread base, rich caramel filling and crisp chocolate topping these are destined to become a real favourite!
Ingredients:
For the shortbread base:
- 120g cold salted butter (1/2 cup)
- 175g plain flour (1 1/5 cup)
- 55g castor sugar (1/4 cup)
For the caramel filling:
- 175g butter (3/4 cup)
- 115g sugar (1/2 cup)
- 3 TBS golden syrup
- 400ml sweetened condensed milk (14 ounces)
For the chocolate topping:
- 200g plain chocolate, broken into pieces (1/2 pound) (I used semi sweet chocolate chips)
Instructions:
- First make the shortbread base. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square baking tin and line with paper leaving a bit of ovehang to lift it out with when totally done.
- Put all of the ingredients for the shortbread base into a food processor. Blitz until the mixture begins to bind together. Press into the prepared tin and smooth the top. Bake in the preheated oven for 20 to 25 minutes until golden brown.
- For the filling, combine all of the filling ingredients in a saucepan. Gently heat over low heat, stirring, until the sugar has completely dissolved. Bring to the boil and then simmer at a low bubble, stirring constantly for 6 to 8 minus until the mixture turns caramel like and becomes very thick. Pour this mixture over the shortbread base in the tin. Refrigerate until firm.
- Melt the chocolate in a heat proof bowl over simmering water. Stir until completely melted and then pour/spread over top of the set caramel. Return to the refrigerator until completely firm.
- Cut into 12 fingers with a sharp knife to serve.
There is really no nice way to photograph these or make them look really pretty. They are what they are and that is to say incredibly delicious, and a lot easier to make than one would suppose!
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