Millionaires Shortbread Chocolate Ginger and Caramel Slices
Indulge your sweet tooth with these decadent Millionaire's Shortbread Chocolate Ginger and Caramel Slices, a luxurious twist on the classic treat. This recipe layers buttery shortbread infused with finely chopped crystallized ginger for a hint of warmth and spice, a rich and velvety homemade caramel, and a smooth dark chocolate topping. The interplay of textures, from the crumbly base to the silky caramel and glossy chocolate, creates a dessert that’s both elegant and irresistible. Perfect for holidays, special occasions, or an everyday indulgence, these slices are easy to prepare yet impressive to serve. With just 25 minutes of prep time and baking in a single pan, these gingery caramel bars are a delicious fusion of classic flavors and modern flair, guaranteed to satisfy dessert lovers everywhere.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams All-purpose flour
- 75 grams Granulated sugar
- 50 grams Crystallized ginger, finely chopped
- 2 tablespoons Golden syrup
- 400 grams Sweetened condensed milk
- 100 grams Dark brown sugar
- 1 teaspoon Salt
- 200 grams Dark chocolate
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch square baking tin with parchment paper.
In a bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the granulated sugar and crystallized ginger to the mixture and combine until it forms a dough.
Press the dough evenly into the lined baking tin, then use a fork to prick the surface gently.
Bake for 20 minutes or until the shortbread base is golden. Remove from the oven and let it cool completely in the tin.
To make the caramel, combine the butter, golden syrup, condensed milk, dark brown sugar, and salt in a medium-sized saucepan over low heat.
Stir constantly until the sugar has dissolved, then increase the heat slightly and cook for 8-10 minutes, stirring continuously, until the caramel thickens and darkens slightly.
Pour the caramel over the cooled shortbread base and spread evenly. Allow to set in the refrigerator for at least 1 hour.
Melt the dark chocolate with the heavy cream in a heatproof bowl set over a pan of simmering water (or using a microwave in short bursts). Stir until smooth.
Pour the chocolate mixture over the caramel layer, spreading it evenly. Let it set at room temperature for 30 minutes, then transfer to the fridge to harden fully.
Once set, cut into 16 squares or slices using a hot knife for clean edges. Serve and enjoy!
Nutrition Facts
Calories |
5252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 739.7 g | 269% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 563.3 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1445 mg | 111% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3304 mg | 70% | |
*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.
