Caramel Shortbread Bars (Millionaires Shortbread)
These caramel shortbread bars are made with a baked shortbread and topped with a layer of caramel and a thin layer of chocolate.
Servings: 16 servings
Calories: 301kcal
Ingredients
For the Shortbread
- 145g unsalted butter (very soft room temperature)
- 55g icing sugar
- 185g plain flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Layer
- 315g condensed milk
- 125g unsalted butter (very soft room temperature)
- 25g caster sugar
- 65ml golden syrup
- 1 teaspoon vanilla extract
For the Chocolate Layer
- 150g milk chocolate minimum (30% cocoa solids)
- Sea salt flakes (optional)
Instructions
- Start by preheating the oven to gas mark 4/350oF/180oC then line a 8 inch/20cm square tin with parchment paper, ensuring you leave some overhang so you can easily remove the caramel shortbread from the tin to cut.
- In a stand mixer using the paddle attachment or using a hand mixer, cream together the butter and icing sugar until smooth and creamy. This takes around 4 – 5 minutes on a medium speed. Add in the plain flour, salt and vanilla extract then continue to mix until the ingredients are well incorporated and a dough has formed. Remove the dough from the bowl and bring the whole thing together to create a smooth dough.
- Place the dough into the prepared baking tin and push and spread the dough until it covers the whole tin surface. Smooth it out using a small cranked palette or the back of a spoon and then bake for 20 minutes. Once baked, set aside to cool.
- Once the shortbread has completely cooled, place all the ingredients for the caramel except the vanilla extract into a heavy saucepan. Place the saucepan on a medium to low heat and gently stir while the butter melts. You can stir using a spatula or whisk. Keep stirring the mixture until it become golden brown. This takes me around 15 minutes. Once golden brown, remove from the heat, add in the vanilla extract and stir it in. Immediately pour onto the shortbread then use a palette knife to spread it evenly. Set aside to cool. You can do this in the fridge but I chose to let it set at room temperature as I don’t want my shortbread to dry out. The choice is yours.
- Once the caramel has set, melt the milk chocolate. I use the bain-marie method so I place a heat resistant bowl over a saucepan of boiling water and add the chocolate to the bowl to slowly melt while gently stirring. Ensure the water is not touching the bowl. You can also melt the chocolate in the microwave. Once the chocolate has fully melted, pour it onto the set caramel and again smooth evenly with a palette knife. Place the tin in the fridge for 15 minutes then remove and cut. As I previously stated, cut when set not hard. Spinkle with sea salt flakes if using then enjoy.