Millionaires Shortbread
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 194.6
- Total Fat: 11.9 g
- Cholesterol: 22.8 mg
- Sodium: 13.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.1 g
- Protein: 1.3 g
View full nutritional breakdown of Millionaires Shortbread calories by ingredient
Introduction
The small pieces are enough to stisfy any chocolate craving! The small pieces are enough to stisfy any chocolate craving!Number of Servings: 36
Ingredients
-
For the shortbread layer:
175g (60z) unsalted butter at room temperature
225g (8oz) plain flour
75g (3oz) caster sugar
For the caramel layer:
200g (7 oz) unsalted butter
379g can condensed milk
4tbsp golden syrup
For the chocolate layer
300g (10.5 oz) dark or milk chocolate (your choice)
Directions
Grease an 8inch square tin
Preheat oven to 170 degrees (fan 150degrees) 325 F, Gas Mark 4
rub butter into flour and suger until you have a loose ball (use a food processor if you prefer). Put the mixture into the base of the tray and press it down firmly to for the shortbread base. Prick with a fork.
Bake it for 5 minutes before reducing the oven heat to 150degrees. Bake for 30-40 minutes or until golden. Cool completely before adding caramel.
caramel layer:
Melt butter in a pan and stir in condensed milk and syrup. Let mixture bubble on full heat until it changes colour, gets thick and boils. Stir continuously to prevent burning.
Pour mixture onto shortbread and allow to cool and set before adding top layer.
Chocolate layer.
Break up chocolate and either melt in a microwaveable bowl for approx 1 minute, or place in a bowl over boiling water and melt on the hob.
Pour chocolate evenly over caramel and leave to set. Remove from tin.
Cut into squares (approx 6X6 = 36)
Serving Size: makes 36 squares
Number of Servings: 36
Recipe submitted by SparkPeople user EMMALB781.
Preheat oven to 170 degrees (fan 150degrees) 325 F, Gas Mark 4
rub butter into flour and suger until you have a loose ball (use a food processor if you prefer). Put the mixture into the base of the tray and press it down firmly to for the shortbread base. Prick with a fork.
Bake it for 5 minutes before reducing the oven heat to 150degrees. Bake for 30-40 minutes or until golden. Cool completely before adding caramel.
caramel layer:
Melt butter in a pan and stir in condensed milk and syrup. Let mixture bubble on full heat until it changes colour, gets thick and boils. Stir continuously to prevent burning.
Pour mixture onto shortbread and allow to cool and set before adding top layer.
Chocolate layer.
Break up chocolate and either melt in a microwaveable bowl for approx 1 minute, or place in a bowl over boiling water and melt on the hob.
Pour chocolate evenly over caramel and leave to set. Remove from tin.
Cut into squares (approx 6X6 = 36)
Serving Size: makes 36 squares
Number of Servings: 36
Recipe submitted by SparkPeople user EMMALB781.