Hello again, it feels like I've been writing lots of posts over the last week (not that that's a bad thing!) but anyway here's another, Salted Caramel Millionaires Shortbread!
After being inspired by my recent creation (salted caramel chocolate chiffon cake) and new love of salted caramel, I really wanted to try something else using those flavours. Only problem, I wasn't sure what... Then I got a lovely comment from Obsessive Compulsive Baking Disorder about her love of salted caramel and how she had made some salted caramel brownies. These to me sounded like heaven and it got me thinking about salted caramel in tray bakes and the first one that struck me was to sound just yummy was Millionaires Shortbread. It already has the caramel in it so surely it would be easy to change: just add the salt? And I'm so gl;ad I did because the end bake is simply gorgeous, the salted caramel and dark chocolate go so well together. Not too sweet but not too bitter; a little slice of heaven.
I have to say they were quite time consuming but in a "little by little" kind of way(?) so you can do other things around them. Each layer in its self didn't take long to prepare, but you have to wait for the previous to cool before adding it so it does take a little longer than you would expect, or maybe I was just unrealistic; probably the latter...
All in all the result was how I'd wanted it although, if I'm being fussy I'll mention that I would have liked it if my caramel had been a little firmer so it didn't squidge out the sides when I sliced it up... but you cant have everything!
Much love Alex-Rose xxx
Salted Caramel Millionaires Shortbread
- 200g Plain Flour
- 175g Unsalted Butter (a)
- 100g Caster Sugar
- 50g Light Brown soft sugar
- 1 Tsp Salt
- 50g Unsalted Butter (b)
- 400ml Condensed Milk
- 200g Dark Chocolate
- 50g Unsalted Butter (c)
Grease and line a 20x20cm tin and pre-heat the oven to 160c.
For the shortbread base, put the flour, sugar and unsalted butter (a) into a bowl and beat with an electric mixer until it comes together in a dough. Press evenly into the tin and prick with a fork, then place into the oven for 30-40 minutes checking at thirty. The biscuit should be golden brown, leave to cool in the tin.
To make the Salted Caramel place the butter, sugar, and salt into a pan over a medium heat and heat until they are both melted completely. Add the Condensed Milk, stirring continuously and bring to the boil. Reduce the heat to a steady simmer still stirring constantly, for five minutes by which time the caramel should have darkened and become much thicker. Pour the caramel over the shortbread, smooth over and leave to cool.