Millionaire's Shortbread
595
12 servings
Intermediate
60 minutes
Discover our Millionaire's Shortbread recipe! Perfect for sharing or gifting, this incredible dessert transports your taste buds to a realm of pure bliss.
Enjoy a buttery shortbread base topped with an exquisite layer of caramel, all crowned by a marble effect of white and dark chocolate. Get baking today!
Recipe Ingredients
How to Prepare
Recipe Ingredients
For the Shortbread
125 g
Unsalted butter (softened)
75 g
Caster Sugar
175 g
Plain Flour
about 2 g
Salt (1 pinch)
For the Caramel
75 g
Unsalted butter
150 g
Condensed Milk
30 ml
Golden Syrup
pinch
Salt
For the Topping
150 g
Dr. Oetker 72% Extra Dark Chocolate
75 g
Buy the Products
Dr. Oetker 26% White Chocolate
How to Prepare:
1
For the Shortbread
Preheat the oven to 180°C (160°C Fan/325°F/Gas Mark 3). In a bowl, beat the butter and sugar together until soft and creamy. Add the flour and salt. Carefully mix together and then beat until well combined.
2
Press into an 18 x 28cm (7 x 11 in) oblong cake tin, 4cm (1 ½ inch) deep. Prick all over with a fork and bake in the oven for about 30-40 minutes until pale golden and firm. Allow to cool in the tin.
3
For the Caramel
Put the butter, syrup and condensed milk in a saucepan and heat gently until mixed. Raise the heat and bring the mixture to a gentle boil, stirring all the time, and simmer gently for about 5-7 minutes until the mixture has thickened and is a creamy fudge colour. Pour over the shortbread and allow to cool.
4
For the Topping
Once the caramel layer has cooled, break the Extra Dark Chocolate into pieces and place in a heatproof bowl. Place the bowl over a saucepan of gently simmering water. Allow to melt then remove from the water. Repeat this process for the White Chocolate.
5
Spoon the melted Extra Dark Chocolate on top of the caramel. Tap the tin on the work surface so that the chocolate covers the caramel completely. To create the marble chocolate effect blob the white chocolate on top and using a co*cktail stick swirl through the Extra Dark Chocolate until the marble effect is created.
6
To cut, using a sharp knife, cut into 12 fingers and carefully lift from the tin. Chill until required, but stand at room temperature for a few minutes before serving.
Your traybake will keep for up to a week stored in an airtight container at room temperature.
Tips
Follow our handy guide to learn How to Melt Chocolate!
Tips
Loved this dessert? Check our Terrific Traybakes recipes and discover your favourite one today!
Tips
1:
Your traybake will keep for up to a week stored in an airtight container at room temperature.
3:
Loved this dessert? Check our Terrific <a href="https://www.oetker.co.uk/recipes/c/traybakes">Traybakes recipes </a>and discover your favourite one today!
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Prep:60 minutesIntermediate12 servings
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