Recipes

Double Choc Millionaires Shortbread

This month's recipe comes from competition winner Margaret! Our millionaires shortbread recipe proved popular but this is a sweet tooth's ideal treat.

Baking

Follow the steps

For the base:

250g crushed shortbread biscuits

55g melted unsalted butter

For the Caramel:

150g Dark brown soft sugar

150g Unsalted butter

397g Condensed Milk

For the topping:

200g Dark chocolate

55g White chocolate

Follow The Steps

Place the crushed biscuits into a large mixing bowl and pour in the melted butter. Mix thoroughly until the texture resembles wet sand.

Transfer the mixture into a lined tin, spreading it evenly across the base. Press down firmly, making sure to get into the corners. Chill in the fridge while you prepare the next layer.

Gently heat the sugar and 150g of butter, stirring until fully melted. Add the condensed milk and bring to a rapid boil, stirring constantly. Let it cook for about a minute, or until the caramel thickens. Pour the caramel over the chilled biscuit base and allow it to cool, then refrigerate or freeze until fully set.

Melt the dark and white chocolate in separate bowls. Pour the dark chocolate over the caramel layer, then add spoonfuls of the melted white chocolate on top. Use a spoon to swirl the two together, creating a marbled effect that looks as good as it tastes.

Return the tin to the fridge and chill until the chocolate is set. Once set, remove from the tin.