If for some strange reason you have never tried Millionaire shortbread, now is the time! I have changed this slightly by adding walnuts which I feel adds so much more to the original. That slight crunch in the caramel layer, yummy!
I am continuing with my Christmas baking and finished these off just a few hours ago. They are all packed away in the freezer until the falalalala...lalalala.
Millionaire Walnut Shortbread
Makes 25 squares
For the biscuit layer:
2/3 Cup/150 grams butter
1 1/4 Cups/155 grams flour
1/4 Cup/50 grams sugar
Pinch of salt
For the caramel layer:
1 Can of condensed milk
3/4 Cup/95 grams chopped walnuts
For the top layer
5 ounces/125 grams of dark chocolate
Preheat you oven to 350 degrees F. Grease and line with parchment paper an 8 inch square baking tin and set aside. Mix the butter and sugar on high speed until light and fluffy. Just about 3-4 minutes. Sift in the flour and salt and mix until it just comes together. Press the shortbread into the pan using your hands until it is evenly covering the bottom of the pan. Bake for around 15 minutes. It should be lightly golden brown when you remove it but still soft to touch. It will set as it cools.
In a double boiler set over simmering water, add the condensed milk and cover. Let it cook for about an hour, stirring occasionally. You are looking for a light caramel colour that is smooth and glossy. It should have thickened as well. When your caramel is done, remove from heat.
Evenly sprinkle the walnuts over the shortbread and pour over your caramel. Spread it out so it completely covers the shortbread. Cover and refrigerate for about 1/2 hour.
While the caramel layer is setting, melt your chocolate. Put the chocolate in a double boiler set over simmering water. Stir as it melts. This will only take a couple of minutes. Remove from heat and leave to cool for just a few minutes.
Pour the chocolate evenly over your caramel layer. Use a rubber spatula to spread it completely to the edges of the pan. Smooth it all out. cover and refrigerate for about an hour to let the chocolate set.
Remove from fridge and using a sharp knife cut into squares.
These will keep in the fridge for a week and the freezer for a month or longer.
Click on the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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