Marbled Millionaire's Shortbread

Millionaires Shortbread. Named because of the use of a number of rich ingredients. Butter, sugar, caramel and chocolate. What isn't to like? This is an easy recipe from a old cookbook, the Bero cook book, that I have added a few bits to. I love this recipe. You do need to set aside some time for doing this, but it really is an easy recipe, that is guaranteed to wow everyone who you make these for. I cut them in big slabs, but me and my family are a greedy bunch. You could very easily cut these in half and you will easily make at least 24 squares. 

Also, this shortbread is perfect for this recipe, as it is not too sweet, however I would not use it for shortbread on its own, as it would maybe taste a little bland. 

Ingredients

Shortbread

250g plain flour

75g caster sugar

175g butter, softened

Caramel
100g butter
100g light muscavado sugar
2x397g tins of condensed milk

Chocolate Topping
120g dark chocolate
120g milk chocolate
50g white chocolate
small knob of butter

First thing is first. Grease and line a tin approx 35 x 25cms in size, with greaseproof or parchment paper. This helps to lift it out of the tin, so when you slice the finished product you can take it out of the tin before you slice, so you do not risk scratching your tin (I have learnt from experience with this one!)

Preheat your oven to 180 degress, 160 fan or Gas Mark 4. Measure out your shortbread ingredients.

To make you shortbread, in a bowl put in your flour butter and sugar and rub together to form a breadcrumb consistency, and then knead until you form a dough. Press this dough into the base of your tin like so. If you wish you can prick it with a fork a few times.

Now bake your shortbread for 18-20 mins, or until firm to touch and very lightly browned. Like so:

Do not worry if it is not perfectly flat, this is homemade stuff! Now leave your shortbread to cool, and let's get cracking with your caramel!

In a pan (non stick is better if you have it), put your condensed milk, sugar and butter in.

Now, before you start to make the caramel you need to do something very important. Have a quick loo break, make a cuppa, glass of water, beer, wine, whatever. And put it next to your hob. You will not be leaving here for 15-20 minutes, so you need to be patient. I always put a cup or glass of something next to the hob so I can have a drink while I am stirring. Which you need to do constantly. So be patient.

Pop your pan on the hob and heat gently, until all the sugar has dissolved. Stirring constantly.

It should look like this. My husband says it is the colour of a Caramac bar. 

Now you need to bring this to the boil, stirring constantly again. Once it has been brought to the boil, reduce the heat and simmer gently, stirring constantly for about 15-20 minutes, or until the mixture has thickened slightly. It will go darker to, like this: 

Now leave it to cool slightly for five minutes, and then pour over the shortbread and leave to cool. This could take a good few hours. 

Looks great, but don't be tempted to dip your finger in! 

Once your caramel is cool you can get to making your chocolate topping.  In a glass bowl, chop your dark and milk chocolate up and combine. Add a small knob of butter and melt over a pan of boiling water, making sure that the base of the bowl does not touch the water. 

The reason I add a small knob of butter is for 2 reasons. The first reason is that it makes your chocolate lovely and glossy, and the second reason is that when you come to slicing your shortbread, it is less likely to crack. No idea why, but it seems to work! 

Look how glossy it looks!

Also, melt your white chocolate. You can do this in the same way (without the butter). You can also melt it in the microwave, for 10 seconds at a time, stirring in between until melted. The white chocolate does not need any butter added to it. 

So, with your milk and dark chocolate mix, simply pour this onto your cooled caramel, and using a spatula or palette knife, spread it out so that it covers all of the caramel.

Now for the creative bit! Splodge the melted white chocolate using a teaspoon onto the white chocolate, like so: 

Now run a cocktail stick over the chocolate to create a fabulous marbled pattern. Be as creative as you like! 

All that is left to do is to leave the chocolate to set. This again can take hours. A tip from me at this point would be to not put it in the fridge. If you set the chocolate in the fridge you may find that it melts very easily at room temperature. You could pop it in the fridge after it has set to finish it, but if it sets at room temperature it is much easier to slice also. 

So, once it has set, all that is left to do is to slice it and serve. Another tip for you. Use the largest sharpest knife you have. Don't worry about using a hot knife, a cold knife, blah blah blah. Use a large sharp one. 

Now all that is left to do is to serve and enjoy!