- 165g plain flour
- 300g butter, softened split into 200g and 100g
- 200g caster sugar, split into 100g and 100g
- 1 can of caramel (397g)
- 300g dark chocolate
- Preheat oven to 160C Fan. Lightly grease a 23 x 23 cm square baking tray with butter and line the base with baking paper long enough that you have two tabs that come up either side – this will help you lift your shortbread out when it's finished.
- Make the shortbread base: In a large bowl mix the flour and 100g of sugar. Next add 200g of softened butter and rub with your hands into the flour mix until it resembles breadcrumbs. Then work the dough together until it is even and cohesive. Press the dough into the base of the baking tray and using the base of a glass, press it so it is even and flat.
- Bake in the oven for 15 minutes until it is lightly golden. Remove from the oven and allow it to cool completely.
- While the shortbread is baking, make the caramel. In a small pan add the caramel and heat until smooth, then add the butter and sugar. Keep mixing on a low heat until it all combines and starts to bubble and thicken – roughly 15 minutes. Leave this to cool also. Once both have cooled, pour the caramel over the top and then place this into the fridge to set.
- Break the chocolate into pieces and place in a heatproof bowl over the top of a pan with 3cm of water – ensuring the bottom of the bowl is not touching the water. Heat the water and gently melt the chocolate. Once melted remove the bowl from the pan and allow to cool slightly. Pour the chocolate over the caramel layer and again, place into the fridge to set solid.
- Once all the layers are set, carefully lift the millionaire shortbread from the tin, and cut into 16 equal squares. Serve and enjoy!