Caramel Shortcake Recipe (aka Millionaires Shortbread)
This recipe takes some patience! Caramel shortcake is one of my favourite tray bakes back in the UK. You could buy a pack for £1 in Tesco. I wish we had them here, then again, I'd be a whale.
Here's my recipe for making this delicious treat.
250g white plain flour
75g caster sugar
500g condensed milk
100g brown sugar (use one with high molasses like muscavado-I didn't have any so mine didn't set as well!)
1. Make the shortbread first! Preheat the oven at 180 degrees. Get your trays ready, greased or lined with parchment paper.
2. Sift the flour and sugar together, add the butter.
Using the tips of your fingers, rub the butter into the flour. It should look like breadcrumbs.
3. Mould into a dough, and shape it into your baking tins. Make sure it's about an inch thick.
4. Bake for 20-25 minutes until it is firm to touch, or a light brown in colour.
5. Leave to cool.
6. Heat the condensed milk, butter and sugar for 5 minutes.
7. Pour on top of the shortbread.
8. Leave to cool until it has firmed up (~1 hour)
9. Melt the milk chocolate and white chocolate in different pans.
10. Pour on the milk chocolate until it covers the caramel.
11. Spoon on dollops of white chocolate in random places, use a cocktail stick and swirl the white chocolate around the milk chocolate to create a marbling pattern.
12. Cool to set! (Preferably over night) Before the chocolate hardens completely, score the chocolate into your desired shape.
*if you don't leave the caramel to set for long enough, it will squish out of the sides when you cut into it!*
*Scoring helps when you cut the pieces to stop the chocolate from cracking like mine did*