Millionaire Shortbread

Ingredients: 

Shortbread - 250g Plain Flour
                   - 75g Caster Sugar
                   - 175g Softened Butter

Caramel - 100g Softened Butter
               - 100g Light Muscovado Sugar
               - 2 x 397g Cans of Condensed Milk

Topping - 200g Milk Chocolate

To Make:

Preheat your oven at 180°c. For the shortbread base, in a large mixing bowl sieve together the caster sugar, plain flour and rub in the butter until combined, forming the shape of a ball. Once all the ingredients are kneaded together take your baking tray roughly the size 28x18cms and press the shortbread mixture evenly out in the tin, pricking with the fork. Bake in the oven for 20 minutes until a nice golden colour. Once cooked leave to cool at room temperature ready for the caramel.





For the caramel layer, melt the butter in a saucepan adding the sugar and the 2 tins of condensed milk. Bring the ingredients to boil stirring continuously. Once boiled reduce the heat, letting the caramel simmer whilst continuing to stir until the caramel thickens. Leave to cool and pour on top of the shortbread.











For the topping, melt 200g of chocolate in a glass bowl over hot water. Once melted pour over the caramel and leave to cool before cutting into evenly sized pieces.

Enjoy!