Ooey Gooey Millionaire's Shortbread
Equipment
Ingredients
Crust
butter (softened)
225 g
caster sugar
100 g
egg yolk
1 pcs
salt
1.25 g
all-purpose flour
240 g
Caramel Layer
butter
115 g
light brown sugar
200 g
salt
2.5 g
condensed milk
397 g
golden syrup
60 ml
Chocolate Topping
dark chocolate
250 g
heavy cream
80 ml
Instructions
Prepare equipment and preheat oven
Preheat oven to 170°C and line an 8x8-inch baking tin with parchment paper.
Make shortbread crust
Cream butter and caster sugar until smooth, then mix in egg yolk and salt. Add flour to form soft dough.
Press and bake crust
Press dough evenly into lined tin and bake for 20-25 minutes until lightly golden.
Cool crust completely
Allow baked crust to cool completely before adding caramel layer.
Prepare caramel filling
Combine butter, brown sugar, salt, condensed milk, and golden syrup in saucepan over medium-low heat.
Cook caramel until thickened
Increase heat to medium and cook, stirring constantly, for 8-12 minutes until thickened and deep golden.
Add caramel to crust
Pour caramel over cooled crust and spread evenly.
Chill caramel layer
Refrigerate for 1-2 hours until caramel is set.
Prepare chocolate ganache
Heat cream and chocolate using double boiler method, stirring until smooth and glossy.
Add chocolate topping
Pour ganache over chilled caramel and spread evenly.
Final chill
Chill for at least 2 hours (or overnight) for clean slices.
Slice and serve
Let sit at room temperature 10-15 minutes before slicing. Warm knife in hot water between cuts for clean slices.
Original recipe
Storage
Store in airtight container. Let come to room temperature before serving for best texture.
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