Caramel Chocolate Shortbread Slice

This caramel chocolate shortbread slice, aka Millionaire Slice, is a favourite in our household. So much so that it has been renamed “Bryan’s Favourite Desert.”

Be warned, this slice is very sweet so a little bit goes a long way and it keeps easily for a week or longer if stored in an airtight container. You have to make these in layers, which takes some time, so I usually make a double batch at once. It is easy enough for the kids to help make it too!

(Recipe below is for a single batch, about 12 medium-sized slices.)

For the base:

• 125g butter
• 50g castor sugar
• 175g plain white flour, sieved

For the filling

• 125g butter
• 50g castor sugar
• 2 tablespoons golden syrup
• 150ml condensed milk

For the topping

• 150g dark chocolate
• Sea salt(optional if you’d like to add a little bit of salt to balance out the sweet)

Method:

Preheat the oven to 180C , 350F gas marked 4. Cream together butter and sugar for the base until light and fluffy. Add the flour and stir the ingredients until thoroughly mixed. Knead until smooth.

Press this dough evenly into a 20cm tin or ovenproof glass dish and prick the surface with a fork. Bake 20-25 min until light brown. Remove from the oven and let cool in the tin.

Place filling ingredients into a saucepan, heat on medium heat and stir until sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit base and leave to set.

For the topping, break chocolate into pieces and melt in a glass bowl over a pan of simmering water while stirring continously. Spread over the caramel.

Leave in the fridge to set and cut into squares using a sharp knife.

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Enjoy a slice of Caramel and Chocolate Shortbread with a cuppa! Also see our easy shortbread cookies recipe.