Today i’m back with another mouthwateringly good recipe. Double chocolate millionaires shortbread. A layer of buttery shortbread, topped with fudgey caramel, finished off with a smooth double chocolate layer. Perfection in one slice. It is really simple to make, certainly not quick though, but the majority of time in-between starting and getting to eat it is spent waiting, so there isn’t too much to do. Its perfect to make the day before you want to serve it. I’ll be adding this recipe to my Christmas day family feast dessert table… it really is that good! So lets get started.
Heres what you’ll need,
For the Shortbread:
- 200g plain flour
- 180g butter
- 75g sugar
- 1 teaspoon of vanilla extract/paste
For the caramel.
- 100g butter or margarine
- 100g light muscavado sugar
- 2 cans condensed milk
For the chocolate topping:
- 200g milk chocolate
- 180g bar of milk chocolate.
And here’s what you’ll need to do.
First we need to make the shortbread, so preheat the oven to 180 C / Gas mark 4 and line your baking tray with baking paper.
Next cream the butter and sugar together and add the vanilla. Beat until smooth. Add flour and salt and press onto the bottom of a greased tin.
Bake 20-25 minutes until shortbread is pale golden. Set aside and allow to cool.
Now we need to make the caramel. Pour the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time. Reduce the heat and simmer very gently, stirring continuously until you’re mixture becomes thick and fudge like. This will take about 15 minutes, it does take a while, your arm will ache. But it is so worth the effort. I promise.
Pour the caramel over the shortbread and leave. You don’t need everything to be completely cool, you just need the top layer of caramel to set, this will take about half an hour.
Now onto the chocolate. Melt the milk chocolate, I nuke it in the microwave, first for 30 seconds then in ten second intervals stirring in between each go. Remember, the heat from the melted chocolate will melt the solid bits, so don’t overheat or you’ll just burn it.
Once the milk chocolate is set, set it aside for a moment and melt down your white chocolate in a separate bowl.
Pour your milk chocolate/butter mixture over your caramel smoothing it so it covers the entire surface.
Using a spoon, scoop up some of your white chocolate and drizzle in swirls around your tin.
Now using a knife, or kebab skewer swirl across, making a lovely little pattern. I pretty much zoned out whilst doing this, I over swirled almost mixing the two chocolates completely, so try to avoid that.
Now comes the hard part. Waiting. You’ll see a glaze set over the top of the chocolate, the tin will feel cool. This is how you know it’s ready to tuck in to. You can put it in the fridge if you like, but the caramel will go really hard, making it difficult to slice (and eat), so remember to take back out 4-6 hours before serving, so it can warm up a little.
Once cooled, tip out the shortbread, slice and tuck in.
The little woman pretends .