RecipeSeptember2011

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Millionaires Shortbread

Makes Approx 16

For Base:

225 grams shortbread biscuits
125 grams butter melted

For filling:

150 grams butter
150 grams soft brown sugar
400 grams condensed milk
75 grams chopped walnuts (optional)

For Topping:

250 grams milk chocolate, melted
2 tsp vegetable oil

1.	Grease an 8 inch / 20cm square tin and line with baking paper.

2.	Blitz biscuits in a food processor until they are all crumbs, then stir in melted butter. Spoon mixture into tin and very lightly press to make an even layer. Chill for 20 - 30 mins.

Place butter & sugar into saucepan, on a low heat and stir until the butter melts and sugar dissolves, add condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. You want the consistency to be thick but able to easily coat the back of a spoon. If you are adding the walnuts do so now.

Remove biscuit base from fridge. Spoon caramel over the base. Cover & leave to cool for 20 - 30 mins or until caramel has thickened. Spoon melted chocolate and cover caramel and leave to set . Once the melted chocolate is poured over the caramel layer and has been left to set, cut the shortbread into bars with a sharp knife. Do this before you refrigerate the shortbread bars as cold chocolate does not cut well.

Taken from Easyfood Magazine

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