Ooey Gooey Millionaire’s Shortbread
Equipment
Ingredients
Shortbread Base
unsalted butter (softened)
225 g
granulated sugar
75 g
all-purpose flour
225 g
Caramel Layer
unsalted butter
150 g
granulated sugar
150 g
condensed milk
397 g
golden syrup
100 g
Chocolate Topping
dark chocolate
300 g
unsalted butter
30 g
Instructions
Prepare shortbread base
Cream butter and sugar until light and fluffy, then mix in flour to form dough.
Press into pan
Press the shortbread dough evenly into the base of a lined baking tin.
Bake shortbread
Bake until lightly golden.
Make caramel filling
Melt butter, sugar, condensed milk and golden syrup together until smooth and golden.
Pour caramel over base
Pour the hot caramel over the baked shortbread base and smooth evenly.
Cool caramel layer
Allow the caramel to cool and set at room temperature.
Melt chocolate topping
Gently melt dark chocolate with butter until smooth and glossy.
Top with chocolate
Pour melted chocolate over the cooled caramel and spread evenly.
Set chocolate layer
Refrigerate until chocolate is firm.
Slice and serve
Cut into squares or fingers and serve.
Original recipe
Storage
Store in an airtight container. Bring to room temperature before serving for best texture.
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