Salted Caramel Millionaire’s Shortbread

You really need to be feeding a crowd if you’re making batch of this – it’s amazingly addictive! Rich and decadent, my Millionaire’s shortbread is a sinful concoction of buttery, crumbly shortbread, sticky salted caramel and dark chocolate, swirled with extra white chocolate for good measure. Make sure to share a batch with friends and family, ideally followed by some exercise to burn though the butter and sugar but don’t be put off, it’s more than worth the calories!

Also I just love the name “millionaire’s shortbread”. It makes me feel super fancy that with ingredients that can be found in any shop you can whip up a batch of tasty morsels once only available to the richest of the rich, a decadent treat that is now available to everyone, as it should be!

Ingredients

• 250g shortbread biscuits
• 50g rolled oats
• 60g melted butter
• 150g softened butter
• 150g brown soft sugar or Demerara
• 397g can sweetened condensed milk
• Pinch of rock salt (more if you’re really going for saltiness!)
• 1/2 tsp vanilla essence
• 400g dark or milk chocolate
• Approx. 50g white chocolate

Method

First, line your baking tray or casserole dish with grease-proof paper (I forgot but it makes it so much easier to cut up!). Put the shortbread in a ziplock bag and bash with a rolling pin until finely crushed. Tip into the lined dish then add the oats and melted butter. Stir well to fully combine, then press it firmly into packed layer with a spoon then refrigerate for 20 minutes.

Meanwhile, heat the sugar and softened butter in a non-stick saucepan over a low heat until just melted. Add the vanilla, salt and can of condensed milk and bring to a steady boil, stirring well to prevent burning. Cook for around 2 minutes, stirring continuously until well thickened. Pour the caramel over the base, then allow to cool for about 30mins before allowing to set in the fridge*.

Melt the broken up chocolate in separate bowls in the microwave on medium-high, stirring every minute. Pour the dark/milk chocolate over the cooled caramel and then add equally spaced teaspoon sized blobs of white chocolate. Swirl together with a spoon for a marbled effect, zigzagging across through the blobs. Place back in the fridge again to set. Once ready to serve, cut using a sharp knife into small squares (this is really rich!) and share around for a great little treat.

*(at this point be very careful licking the spoon, the caramel is burning hot and takes a while to cool!)