While we are getting ready for Christmas and working on our shortbreads I thought I’d make the millionaire shortbread just for a bit of variety and for the added sweetness which a plain shortbread would not give. So here it is – super simple.
Ingredients:
1 Shortbread base
200g Milk or Dark chocolate melted
Directions:
- Bake regular shortbread and allow to cool
- Pour caramel over the baked and cooled shortbread. I would use 2 cans of condensed milk if making from scratch ( I prefer a thick layer of caramel)
- Place in fridge overnight if possible, or just for an hour to let the caramel set
- Melt chocolate and pour over set caramel
- Let the chocolate set over room temperature first before transferring to the fridge, roughly about 30-60 mins
- Transfer to fridge and cut into pieces when ready to serve
![DSC_0111](http://www.thebakerywitch.com/wp-content/uploads/2013/12/DSC_0111-2.jpg)
![DSC_0114](http://www.thebakerywitch.com/wp-content/uploads/2013/12/DSC_0114-2.jpg)
![IMG-20131104-WA0003](http://www.thebakerywitch.com/wp-content/uploads/2013/12/IMG-20131104-WA0003-2.jpg)
![Millionaire Shortbred](http://www.thebakerywitch.com/wp-content/uploads/2013/12/Millionaire-Shortbred.jpg)