This shortbread is the ultimate sweet treat, with three layer of deliciousness: milk chocolate, smooth caramel and a buttery shortbread base. This recipe is super simple and quick, using easily-at-hand ingredients so its a must try!
Makes 16 billionaire's shortbread squares
For the Shortbread base
250g plain flour
70g caster sugar 170 unsalted butter
For the caramel filling
397g can of condensed milk
100g golden syrup
150g unsalted butter
For the topping
200g milk chocolate
Preheat the oven to 180°C/fan 160°C/gas 4.
Grease and line the base of a 10inch square cake tin.
Start by making the shortbread base. In bowl rub the cold butter and flour together until the mixture forms a fine breadcrumb consistency. Stir in the caster sugar and pour the dry mixture into the lined cake tin. Press the mixture into the corners and form an even layer in the base of the tin. place in the preheated oven for 10-15 minutes until baked and golden. remove from the oven and allow to cool in the tin.
Meanwhile prepare the caramel. In a deep pan combine all the ingredients for the caramel and melt over a medium heat.
Once the butter has melted and the ingredients are combined increase the heat and stirring constantly, allow the mixture to simmer gently and become golden in colour, it should thicken slightly and begin to smell like caramel.
Remove from the heat and allow to cool slightly.
Pour the caramel over the shortbread base ensuring it is in an even layer. set aside and leave to cool at room temperature.
Place in the refrigerator to set, preferably overnight.
Once cooled and set prepare the topping. In a bowl set over a pan of simmering water, melt the milk chocolate.
When smooth and melted pour it over the cooled caramel in an even layer and spread it our to reach the corners.
Return to the refrigerator to set.
Once the chocolate is hard and set, remove the millionaire's shortbread from the tin and slice the shortbread into 16 equal sized squares.
Finished! so simple and easy but soooo delicious!