How to Prepare Perfect Millionaire's Shortbread

Millionaire's Shortbread. Kim's Cooking Now Back to Recipe. Millionaire's shortbread has a lot going for it: a crunchy shortbread base; a chewy, caramel-like filling; and a shiny, snappy chocolate top. The only thing that could make it better would be foolproof methods for producing all three layers. Millionaire's shortbread is made with a shortbread base, a caramel filling, and a chocolate top, and it's basically the best thing you've ever eaten for dessert. When I tried to make it at home, I was mostly just shocked at how easy it was even for a beginning baker to do because it looks so wonderfully and deliciously complicated.

Millionaire's Shortbread is a rich, decadent treat made up of three layers: a shortbread crust, chewy golden caramel, and thick chocolate ganache. I don't know about you, but to me, it doesn't get any better than that. If you like Scottish shortbread, and you like caramel and chocolate, then Millionaire's Shortbread is about as close to heaven as you can get! You can have Millionaire's Shortbread using 9 ingredients and 15 steps. Here is how you cook that.

Ingredients of Millionaire's Shortbread

1. It's of Biscuit.
2. You need 250 grams of Digestives.
3. It's 100 grams of Salted Butter.
4. Prepare of Caramel.
5. It's 400 grams of Condensed Milk.
6. Prepare 50 grams of Soft Light Brown Sugar.
7. It's 100 grams of Salted Butter.
8. It's of Chocolate.
9. It's 200 grams of Milk Chocolate.

Imagine the most buttery, delicious shortbread and then add a layer of homemade caramel followed by a layer of chocolate. Then imagine sinking your teeth through all three layers - chewing. This Millionaire's Shortbread is the perfect trifecta: Sweet simple, crisp shortbread, rich chewy, homemade caramel, and thick dark chocolate ganache. Sprinkle everything off with a scattering of sea salt and you have a decadently rich treat that lives up to every penny of its lucrative name.

Millionaire's Shortbread step by step

1. Crush the Digestives with a rolling pin until you get breadcrumbs..
2. Melt Butter.
3. Mix the Digestives with the butter..
4. Line an 11x7" baking tray with tin foil..
5. Lay the Digestives into the baking tray and flatten until smooth..
6. Place the butter and sugar for the caramel into a heavy-based saucepan and heat over a low heat until the sugar has dissolved..
7. Add the condensed milk to the butter and sugar and stir until completely mixed..
8. Cook the caramel mixture for 5 minutes, stirring continuously until just beginning to darken and thicken..
9. Remove the caramel from the heat and leave to cool for 3 minutes..
10. Pour the caramel over the buttery biscuit base and refrigerate until the caramel has completely set..
11. Melt the chocolate..
12. Pour the chocolate over the caramel and spread evenly..
13. Refrigerate until the chocolate has set..
14. Cut into 16 even pieces..
15. Enjoy!.

Thank you for all your lovely recipes, so easy to follow even for a novice like me! I love this recipe the first time. My caramel is starting to come out with bits I'm. This is NOT the original Scottish recipe. This is the only 'Millionaire's Shortbread' recipe I have ever seen that calls for a 'cookie' crust.