I wonder if anybody reading this knows why this delicious shortbread biscuit, caramel and chocolate is called Millionaire’s shortbread? Searching the internet to find out I came away none the wiser. Some of the suggestions, however, seem quite apt:
- Because it’s so rich
- Because it tastes like a million dollars
- Because it contains a million calories
Nobody seems to know for certain the origins of the name, but it does appear that the recipe first popped up in an Australian magazine the 1970’s. There is also evidence that the name “Millionaire’s shortbread” was first used in Scotland. It goes by a number of other names – caramel shortbread, caramel slice, millionaire’s slice, caramel bars – depending where you come from.
This recipe is a version of the caramel shortbread I learned to make in my school cookery class. The recipe combines shortbread biscuit crumbs and melted butter to make a base. At school I remember making the shortbread from scratch and I’m almost sure the caramel had more than the three ingredients in this recipe. Maybe I should have a root around in the attic to see if I can locate my old school recipe, and do a millionaire’s shortbread taste test! I reckon that this one would win though.
Enjoy!
Easy Millionaire’s Shortbread
- Serves: 12
- Yield: 12
- Category: Bars & Traybakes, Biscuits & Cookies, Desserts
Ingredients
For the base
- 2 1/2 cups shortbread biscuits (250g - approx 14 walkers shortbread biscuits)
- 1/2 stick melted butter (60g)
For the filling
- 2/3 cup butter (150g)
- 2/3 cup dark soft brown sugar (150g)
- 1 can condensed milk (14oz)
- 200 grams Dark (semi sweet) chocolate
Instructions
- Crush the biscuits and mix with the melted butter (60g)
- Press the biscuit mixture into a lined 20cm tin. Do not press too firmly or the biscuit will be too firm to cut later. Place in the fridge to chill whilst you make the caramel.
- Place the butter and sugar into a large saucepan and over a medium, stir until the butter has melted.
- Add the tin of condensed milk and stirring continuously, bring the mixture to a rapid boil. Cook for a further 1 - 2 minutes until the caramel thickens. Do make sure that you stir the caramel continuously or it will stick to the bottom of the saucepan and burn. Once the caramel has thickened, remove from the heat and carefully pour over the biscuit base!
- Leave to cool for 30 minutes or so and then place in the fridge to set.
- Break the chocolate into pieces and place them in a bowl placed over a saucepan of simmering water. Stir until the chocolate melts. You can melt the chocolate in the microwave - but be careful not to burn it.
- Pour the melted chocolate on to the caramel and leave to set.
- Slice the millionaire's shortbread into squares.
The post Easy Millionaire’s Shortbread appeared first on Drizzld.