Chocolate Caramel Shortbread
Ingredients:
Shortbread:
1 cup plain flour
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter
Filling:
100g butter
1 x 395g tin condensed milk
2 tbsp golden syrup
1/2 cup brown sugar
1/2 tsp sea salt
Topping:
300g milk or dark chocolate
Chocolate caramel shortbread - also known as Millionaire’s Shortbread. It originated in Scotland, and the name presumably comes from the rich ingredients it contains. It is rich, but somehow I always seem to find room to fit in just one more piece! I’ve been making this for years, since my friend, Sarah and I used to whip up a tray instead of studying at school. I’ve tweaked this a bit, and added salt to the caramel and brown sugar to the shortbread, but feel free to make the shortbread with white sugar and have plain chocolate on top.
Line a 26 x 18cm dish with greaseproof paper. Preheat oven to 170 degrees C fan forced.
Shortbread: Melt the butter.
Put flour, sugar & coconut in food processor and whizz till mixed. Pour in the butter and mix together.
Press into the lined dish and even out surface. Bake for about 25 minutes.
Filling: Put condensed milk, butter, syrup, salt & sugar in saucepan and put on medium heat. Stir till melted.
When it starts bubbling like a volcanic mud pool, keep stirring for another 6-7 minutes.
Pour on top of the cooled shortbread and chill till set.
Melt the chocolate in a metal bowl over a pan of simmering water (making sure the bowl does not touch the water). When melted pour over the caramel and return to fridge to set. Cut into small squares and enjoy each decadent mouthful!