Light & Buttery Shortbread topped with easy Homemade caramel, and Chocolate – decorated with Malteser’s, and Gold!
I have had so many requests for this recipe since my Blog has started, and I have neglected to post it till now – I am sorry for the wait! I hope it doesn’t disappoint!
I have always been a fan of Shortbread and Millionaires Shortbread but I often find that in bakeries these days or even coffee shops, the pieces are so small and thin! I love my shortbread to be thick and butter, along with the caramel and chocolate on top of that! I am not meaning to sound greedy, but as my boyfriends Mum said to me the other day – “Now THAT is how Millionaires Shortbread should be! Nice and thick and just how my Mum makes them!“
This recipe is surprisingly easy, even if it does get a bit hot! I would stick at it though if you love caramel, chocolate, or shortbread because its such a yummy combination!
I decorate mine with some Malteser’s as they give a nice crunch to the sweet snack, and look pretty funky too, and some Dr Oetker Golden Chocolate balls, & Dr Oetker Gold Spray for an extra bit on the ‘Millionaires’ theme 😉
This recipe makes 16 squares!
– 190g Butter, diced
– 85g Caster Sugar
– 250g Plain Flour
– 185g Butter
– 85g Caster Sugar
– 3tbsp Golden Syrup
– 325g Condensed Milk
– 200g Milk/Dark Chocolate
– Dr Oetker Gold Spray
– Dr Oetker Gold Chocolate Balls
1) Preheat your oven to 180C/160C Fan, and line a 20cm Deep Square Tin with Parchment Paper.
2) Cream together the sugar and butter until smooth and mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed! Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
3) Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
4) Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesnt catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a darker golden colour, and has thickened to a soft fudge texture!
5) Pour onto the shortbread base and refrigerate for 1-2 hours.
6) Once chilled, melt the chocolate and pour over the caramel – I stuck my Malteser’s & Gold Balls in at this point so that they moulded with the chocolate and stick, and then chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard!
7) Chop your Shortbread into the separate pieces and enjoy!
Tips and Ideas
This will keep in an airtight container for 1 week – I store mine in the fridge as its getting so much hotter recently!
You can easily use Dark Chocolate on the top, or other chocolatey bits too decorate, but this is definitely my favourite combination!
P.s. Caramocolabread? No? Okay.
Find my other Tray Bake Recipes on my Recipes Page!