Deliciously chocolatey recipe for Salted Caramel Millionaire’s Shortbread
For the shortbread:
225 g unsalted butter, chilled and diced
100 g caster sugar
200 g plain flour
115 g ground almonds
5 ml vanilla extract
For the caramel:
100 g unsalted butter
70 g caster sugar
15 ml golden syrup
275 g Caramel Treat (or dulce de leche)
1/3 teaspoon sea salt
For the top:
200 g dark chocolate, roughly chopped
25 g white chocolate chips (optional)
Place all the ingredients for the shortbread in a food processor and whizz to form a dough. Press into a buttered baking tin (27 x 18 cm), then prick with a fork and refrigerate for 1 hour.
Pre-heat oven to 140 C, then bake the shortbread for 45 minutes. Leave to cool.
Place all the ingredients for the caramel in a small saucepan and bring to the boil, stirring well. Simmer gently for 8 minutes, stirring often, then pour over the shortbread base and leave to cool completely.
Melt the chocolate in a bowl set over a pan of simmering water, then pour over the caramel and smooth the top. If you want to marble the surface, melt the white chocolate in the same way, then drop 1/4 teaspoons on top of the dark, marbling it with a cocktail stick. Work quickly.
Set aside in a cool place until set but still soft, then cut into squares and chill. Store in an airtight container.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.