I thought I would make something different for Charlies 20th Birthday this year it was mentioned that I had not made any millionaires shortbread for a while well a few years ago to be quite frank. So looking to what I had in the cupboards hoping I had enough ingredients as were in lock down and this was very much a thought the night before.
Now I didn’t have all of one recipe so I combined two which worked quite well. It went as soon as it was out and ready these types of bakes never last long in any household.
250g plain flour
75g castor sugar
For the Caramel
150g light muscovado sugar
1 can of condensed milk
For the topping 300g milk chocolate
pre heat the oven to 180′ fan 160′ grease a 23 x 23 square tin
Make the shortbread by mixing the flour and sugar together then rubbing the butter in and making breadcrumbs.
knead the mixture together until it forms a dough like shape and then press out into tin evenly prick the shortbread with a fork all over and bake for 20 mins or until firm and lightly browned.
Make the caramel place the butter and sugar into a pan and heat gently until all the sugar has dissolved. Then add the condensed milk and Bring to the boil stirring all the time then reduce the heat and simmer gently stirring continuously for about 5 mins or until the mixture has thickened be careful not to burn Keep stirring. Pour over the shortbread and leave to cool.
Make the topping by placing a bowl over a pan of boiling water and put the chocolate in the bowl and simmer till melted then pour over the cold caramel and leave it to set and then cut into squares.