Chocolate Toffee Shortbread (Millionaire's Shortbread !!)
Submitted by mmurphycook
Classic British millionaire’s shortbread with three irresistible layers: buttery shortbread, gooey homemade caramel, and a glossy dark chocolate top. Dangerously addictive.
YIELD
1 dozenPREP
10 minCOOK
25 minREADY
40 minThere’s a reason they call this millionaire’s shortbread. It tastes like a million quid.
A crumbly, buttery shortbread base gets topped with a thick layer of homemade caramel made from condensed milk, butter, and sugar, boiled until golden and sticky. Then the whole thing gets sealed with a pour of melted dark chocolate.
Three layers. Three textures. One very satisfied sweet tooth.
Chef Tips
- Stir the caramel constantly while boiling. Condensed milk scorches quickly and there’s no saving burnt caramel.
- Boil the caramel for the full 5 to 7 minutes. Undercooking leaves it too runny to set properly between the layers.
- Melt the chocolate gently over barely simmering water. Overheated chocolate goes grainy and dull instead of glossy.
- Score the chocolate with a sharp knife while it’s still slightly soft. Waiting until it’s fully set will crack the surface.
Ingredients
Directions
Shortbread:
Cream together the butter and sugar, beating very well.
Sift together the flour, cornflour and baking powder and beat into the butter and sugar.
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep, and smooth evenly.
Bake in a preheated oven, 180 cup (350 F) for 20 minutes (or until golden brown).
Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
Caramel:
Put all the ingredients for the caramel - except the vanilla - into a saucepan.
Over a moderate heat, stir until the butter has melted and the sugar dissolves completely.
Then bring the mixture to the boil and boil for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for 2 to 3 minutes to cool it slightly.
Then pour it over the shortbread.
Leave to cool completely.
To finish, melt the chocolate over hot water (no overheating !!) and pour it over the caramel layer.
When it is cool, mark into squares with a sharp knife (makes 12 to 16 pieces).
Store in airtight container.
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