Naughty & Delicious Salted Caramel Millionaires Shortbread – Heavenly Treat that Everyone Adores!
I have obviously always adored anything Caramel, especially anything Salted Caramel. This is obvious, just search Caramel on my blog and you will find oodles of references to the heavenly creation. My favourite being my No-Bake Salted Caramel Cheesecake. However, this is definitely on par with that because HELLO YUMMMMM.
I posted my first Millionaires themed recipe ages ago in the form of my Millionaires Shortbread – it has always been so popular when I have posted it onto my social media pages, and when I have made it for my friends and family. Seriously, its always the traybake to make for a gathering! When I posted my Salted Caramel Nut Slice recipe my readers were launched into the delicious world of nutty, salty and sweet – HEAVEN. However, I decided that it was about time I posted my recipe for my Salted Caramel Millionaires Shortbread as I have had so many requests for it!
I used the same shortbread recipe that I used in my Millionaires Shortbread, and the same Caramel recipe as in my Salted Caramel Nut Slice, but I added the salt to the caramel itself this time. The problem with such things as this is that you can’t taste test how salty it is as it is really really hot. Obviously. If you are nervous about how salty it will be then start with less, maybe two pinches of salt (See my notes below!) and you will be dandy.
I decided to use a mix of chocolates on top of my shortbread this time because I love the mix of it, and its an easier way to decorate something without much effort. You can of course just use one type of chocolate, but it ain’t as pretty! One thing I must say though is just using a tin of Carnations Caramel will NOT work. You MUST make the caramel for it to set, carnations caramel will just stay a sloppy mess – and its much easier to make a caramel than you think! Enjoy!
This recipe makes 16 squares!
– 190g Unsalted Butter, room temperature
– 85g Caster Sugar
– 250g Plain Flour
– 200g Unsalted Butter
– 3 Tbsp Caster Sugar
– 4 Tbsp Golden Syrup
– 1x 397g Tin Condensed Milk
– 2-3 Pinches Sea Salt
– 200g Milk Chocolate
– 100g Dark Chocolate
1) Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
2) Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – 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 doesn’t 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 slightly darker golden colour, and has thickened to a soft fudge texture!
5) Crush your 2-3pinches of Sea Salt into the Caramel and mix in – Pour the caramel onto the shortbread base and leave to set.
6) Once chilled, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern. 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 at least 1 week – if they last that long!
If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
**If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
I use Maldon Sea Salt as it tastes delicious and I like my caramel salty so I use the 3 pinches – I really recommend using Sea Salt over ground fine salt as the taste is nicer, and its easier to use compared to the fine salt where you could easily add in far too much.
Find my other Tray Bake and Caramel Recipes on my Recipes Page!
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