These millionaire shortbread caramel bars are the business! They’re actually quite simple to make and the kids are gonna love them. You’re gonna love them!
You can store them in an airtight container in the fridge for about a week or up to 3 months in the freezer
Chris’s Millionaire Shortbread
Scroll down for US cup measurements!
Recipe
Shortbread
300g of salted butter
180g of caster sugar
500g of plain flour
1 tsp of vanilla extract
Caramel
225g of butter
65g White sugar
120g of Golden syrup
1 1/2 cans of condensed milk
The condensed milk I used were standard size weighing 397g
Method
Cream the butter and sugar together with a wooden spoon. Add the vanilla extract, the flour and mix it in with your hands until it comes together to make a dough. Press the dough down flat in to a 20cm X 30cm baking pan lined with parchment paper. Place some parchment paper and roll on top using a small glass or something similar to make it as even as possible. Remove the parchment paper and prick with a fork
Bake for 40 minutes at 150C/302F Conventional oven
Fan – 130C/266F
Once baked it’s time to get started with the caramel. Combine everything in a pot. Heat the caramel for about 18minutes on a medium heat or until it reaches 107C/225F. Stir constantly to avoid any burning. This starts out pale but be patient it will eventually darken
Once it’s finished pour over the shortbread and place it in the fridge. Once it cools down and the caramel is firm to the touch melt some milk or dark chocolate and spread on top of the caramel. Place the pan back in the fridge and once the chocolate solidifies remove from the tin and cut to squares
I used 400g of melted milk chocolate to go on top. You can also use dark chocolate or chocolate ganache
This recipe is converted from grams so these are approximate US cup measurements
Shortbread
2 3/4 sticks of salted butter
3/4 cup + 2 tbsps of caster sugar
4 cups of plain flour
1 tsp of vanilla extract
Caramel
2 sticks of butter
1/3 cup White sugar
7 tbsp of golden syrup
1 1/2 cans of condensed milk
400g/2 bars of milk chocolate to go on top
Enjoy!
Chris – Your Irish Baker Abroad 👨🏻🍳🇮🇪
Viator