Millionaire shortbread bar’s are my ultimate guilty pleasures.
With a lovely crumbly shortbread layer on the bottom, a sweet homemade caramel layer in the middle which oozes when eating them and a thin chocolatey layer on top these millionaire shortbread bars are always a massive hit with whoever tries them.
What you need for these yummy bars:
- 160g plain flour.
- 60g caster sugar.
- 215g butter.
- 1 x 397g condensed milk.
- 100g light brown sugar.
- 2 tablespoons golden syrup.
- 150g Milk chocolate.
- 50g White chocolate.
- Preheat your oven to 180C, fan 160C, gas 4.
- To make the shortbread layer, in a mixing bowl add the flour, caster sugar and 115g of the butter and use your fingers and rub the ingredients together until they resemble fine breadcrumbs (you can also use a food processor if you have got one). Press into the tin and prick it with a fork several times. Chill in fridge for 20 minutes, then bake it in your preheated oven for 30 minutes, until just turning golden. Cool in the tin.
- To make the caramel layer, in a pan, heat the condensed milk, brown sugar, syrup and the remaining 100g of butter. Bring the mixture to the boil, making sure that you are constantly stirring. Once boiling, keep stirring for between 5-9 minutes (very important to always stir while it is heating) until thickened. Pour the caramel mixture onto the shortbread, then cool for 30 minutes.
- To make the chocolate layer, melt the milk and white chocolate separately. Pour the milk chocolate on top of the caramel, then pour on the white chocolate and swirl with a skewer or tooth pick to make a marbled effect on top. Chill in the fridge for 2 hours until set, then cut into squares and remove from the tin.