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White Chocolate Millionaire Shortbread Recipe

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Description

White Chocolate Millionaire Shortbread is a classic sweet treat that is sure to please everyone. It is a combination of a shortbread base, a caramel layer, topped with white chocolate. This decadent treat is a great way to satisfy your sweet tooth. The combination of the buttery shortbread base, the gooey caramel layer, and the creamy white chocolate topping is simply divine. It is a very easy recipe to make and requires minimal ingredients. Everyone is sure to love this delicious treat.

Ingredients

For the shortbread base:

  • 225g plain flour
  • 150g butter
  • 75g caster sugar
For the caramel layer:
  • 100g butter
  • 200g golden syrup
  • 100g dark brown sugar
For the topping:
  • 200g white chocolate

Instructions

1. Preheat oven to 180 degrees Celsius. Grease and line an 8-inch square baking tin.
2. In a large bowl, mix together the flour, butter, and caster sugar using a wooden spoon or your hands until it forms a dough.
3. Place the dough into the baking tin, press down to flatten and prick with a fork.
4. Bake for 25-30 minutes until the shortbread is golden brown.
5. To make the caramel layer, place the butter, golden syrup, and dark brown sugar into a saucepan over a low heat. Stir until all the ingredients have melted and combined.
6. Pour the caramel over the shortbread base and spread evenly.
7. Place the baking tin back in the oven for a further 15-20 minutes until the caramel has set.
8. Once the shortbread has cooled, melt the white chocolate in a heatproof bowl over a pan of boiling water.
9. Pour the melted white chocolate over the caramel layer and spread evenly.
10. Place the baking tin into the fridge to cool and set for 1 hour.
11. Once set, cut into slices and enjoy!

Notes

The shortbread base can be made in advance and stored in an airtight container for up to 3 days.
If the caramel is too runny, return it to the heat and stir until it is thick enough to spread.
If the white chocolate is too thick, add a tablespoon of vegetable oil to thin it out.
The shortbread can be stored in an airtight container for up to 5 days.

Nutrition

This recipe makes 16 servings. Per serving, it contains approximately 320 calories, 17g of fat, 41g of carbohydrates, and 4g of protein.


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