White Chocolate Millionaire Shortbread
Indulge in the irresistible delight of white chocolate millionaire shortbread. A perfect blend of buttery shortbread, rich caramel, and smooth white chocolate.
Servings 9 Large Squares
Calories 595kcal
Ingredients
For the Shortbread Base:
- 125 g Margarine
- 50 g Caster Sugar
- 175 g Plain Flour
For the Topping:
- 200 g Condensed milk
- 100 g Margarine
- 125 g Caster sugar
- 1 Teaspoon Vanilla Essence
- 3 Tablespoons Golden Syrup
- 300 g White Chocolate Broken into squares
Instructions
For the Biscuit Base
- Preheat the oven to 180 degrees C (fan-assisted) and line a deep 8-inch square tin with greaseproof paper.
- Whisk together the butter and sugar until fluffy.
- Add the flour.
- Mix until it comes together as a dough.
- Tip into the baking tray and use the back of a spoon to press down and out into the sides until it's even and fills the tray.
- Bake in the oven for 20 minutes.
- Leave to cool in the tin.
For the Caramel and Chocolate Layers
- Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
- Bring this mixture to a boil and reduce it to a simmer.
- Continue to stir constantly and vigorously for 10 minutes until the caramel thickens, paying particular attention to the edges where it's more likely to catch to the bottom of the pan.
- Remove from the heat and pour over the biscuit, spreading out evenly.
- Leave to set in the fridge for at least an hour.
- Slowly melt the chocolate using a Bain Marie, stirring often.
- Once smooth, pour over the caramel and spread evenly.
- Set fully in the fridge before removing from the tin, peeling away the paper and slicing carefully.
Notes
- You can cool the layers in the freezer if you are in a rush.
- See the post above for more tips (including how to cut neatly!) and advice.