Dark Chocolate Millionaire Shortbread

Indulge in the ultimate sweet treat with this incredibly simple yet decadent Millionaire Shortbread! With just a handful of pantry staples, including our 75% Dark Chocolate, 37% White Chocolate Buttons and Wildfarmed Flour, you can create a dessert that boasts a buttery shortbread base, a luscious caramel layer, and a rich chocolate topping.

Prep time 30m

Cook time 4h 10m

Total time 4h 40m

Servings 12 servings

Difficulty Easy

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

Wildfarmed Shortbread:

• 125g Unsalted Butter

• 55g Caster Sugar

• 180g Light Brown Wildfarmed Flour

Caramel Filling:

• 2 Tins of Condensed Milk

Chocolate Topping:

• 50g Beurre Noisette (brown butter)

• 200g 75% Chocolate

• 50g White Chocolate for decoration

Method

1

The shortbread base:
2

Line a 900g loaf tin and preheat your oven to 165°C
3

Cream the butter and sugar together until light and fluffy, fold through the flour and mix until it comes together as a dough
4

Press into the bottom of the loaf tin and pat down flat. Chill in the fridge for 30 minutes before baking for 10-12 minutes until starting to turn golden. Leave to cool in the tin
5

The caramel:
6

Meanwhile make your caramel by placing the condensed milk can in a pan of simmering water and simmering gently for 4 hours.
7

Leave to cool then decant from the can into the loaf tin. Set in the fridge
8

Chocolate topping:
9

To finish the millionaire make the topping by melting the chocolate over a bain marie then leaving to cool sightly.
10

Cook the butter in a pan until golden and smells nutty, pour over the melted chocolate. Working quickly, pour this over your chilled caramel and level flat before drizzling with white chocolate and feathering/swirling decoration on top (Optional)
11

Cut with a hot knife to serve and enjoy!