Millionaire Shortbread
Indulge in the irresistible layers of *Millionaire Shortbread*—a timeless treat that's as decadent as its name suggests. This rich dessert features a buttery shortbread base, a luscious caramel layer made with golden syrup for a deep, toffee-like flavor, and a silky milk chocolate topping that melts in your mouth. Perfect for serving at gatherings, afternoon tea, or as a luxurious snack, this recipe strikes the ultimate balance of crumbly, gooey, and velvety textures in every bite. With simple pantry staples and easy-to-follow steps, this recipe transforms classic ingredients into an indulgent dessert worthy of every sweet tooth. Whether you're craving something nostalgic or aiming to impress, Millionaire Shortbread will satisfy in the most delightful way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Caster sugar
- 250 grams All-purpose flour
- 400 grams Sweetened condensed milk
- 4 tablespoons Golden syrup
- 250 grams Milk chocolate
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and lightly grease and line an 8-inch square baking tin with parchment paper.
Prepare the shortbread base: In a bowl, cream together 150 grams of the unsalted butter and the caster sugar until pale and fluffy. Gradually add the all-purpose flour and mix until a crumbly dough forms.
Press the dough evenly into the prepared baking tin and prick the surface with a fork to prevent bubbling.
Bake the shortbread in the preheated oven for 20 minutes or until lightly golden. Set aside to cool.
Make the caramel layer: In a saucepan over low heat, melt the remaining 50 grams of butter. Add the sweetened condensed milk and golden syrup, stirring constantly to avoid burning.
Increase the heat slightly until the mixture starts to boil, then reduce the heat to simmer. Continue stirring for about 12-15 minutes until the caramel thickens and turns a golden brown.
Pour the caramel over the cooled shortbread, spreading it evenly. Allow it to set for at least 1 hour.
For the chocolate topping, melt the milk chocolate with the vegetable oil in a heatproof bowl over simmering water until smooth.
Remove the bowl from heat and let the chocolate cool slightly before pouring it over the set caramel layer. Spread evenly with a spatula.
Refrigerate the assembled shortbread for an additional 1-2 hours until the chocolate is firm.
Once set, remove the shortbread from the tin using the parchment paper. Trim the edges if needed, then cut into 16 squares with a sharp knife.
Serve and enjoy your delicious millionaire shortbread!
Nutrition Facts
Calories |
5728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 170.5 g | 852% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 724.9 g | 264% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 516.9 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1686 mg | 130% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
