Millionaires Shortbread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    387
based on 56 ratings

A classic sweet treat. A layer of crisp, crumbly shortbread is topped with gooey caramel and smooth chocolate.

recipe updated 16 Nov 2023

Ingredients

  • White chocolate icon
    White chocolate
    50 g
  • Plain flour icon
    Plain flour
    250 g
  • Caster sugar icon
    Caster sugar
    75 g
  • Butter icon
    Butter
    275 g
  • Muscovado sugar icon
    Muscovado sugar
    100 g
  • Condensed milk icon
    Condensed milk
    395 g
  • Dark chocolate icon
    Dark chocolate
    200 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Kenwood Chef
  • kCook icon Piping bag
  • kCook icon Large saucepan
  • kCook icon Small bowl
  • kCook icon Small glass bowl
  • kCook icon Square pan - 9"
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Line a clean square pan with parchment paper
  2. Pre-heat oven - 180°C
  3. Attach K Beater
  4. Add plain flour, caster sugar and butter to the Kenwood Bowl
  5. Mix - 2 min, Speed 5
  6. Press the shortbread mixture into the base of the tin making sure it is level.
  7. Bake - 20 min, 180°C
  8. Let cool
  9. Add butter and muscovado sugar to a clean large saucepan
  10. Heat over a medium heat stirring often until the butter has melted, the sugar is dissolved, and the mixture had come together.
  11. Add condensed milk to the large saucepan
  12. While stirring constantly with a rubber spatula bring the mixture to the boil. Make sure you scrape along the bottom of the pan while stirring so no mixture sticks and burns.
  13. Lower the heat and simmer for 2 minutes while stirring.
  14. Remove the pan from the heat and let cool, stirring occasionally.
  15. Once the caramel was cool pour over the shortbread and level.
  16. Place the tin into the fridge and let cool.
  17. Add dark chocolate to a clean small glass bowl
  18. Heat until melted
  19. Let cool slightly and pour onto the caramel and level.
  20. Add white chocolate to the small glass bowl
  21. Heat until melted
  22. Transfer content of small glass bowl to piping bag
  23. Decorate cake with white chocolate
  24. Let cool
  25. Cut into squares
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