Millionaire’s Shortbread Bites!
Last week I shared with you a new brownie recipe, and as I found some vegan condensed milk, this week I thought I’d add a new millionaire’s recipe. If you’ve been following my blog for a while, you might know that I posted a very popular raw chocolate caramel slice recipe about 6 years ago. This recipe is similarly tasty but full of regular ingredients such as crumbly shortbread, gooey caramel and loads of chocolate. I have made mine into bites a.k.a. small squares, but you can just as easily cut them into full size slices if you wish.
The Millionaire’s Shortbread Recipe
These millionaire’s shortbread are a bit more difficult to make than some of my other recipes, mainly because of the separate components which need making, but they are oh so very worthwhile the time and effort! As you’re probably aware, there are three main parts – the shortbread base, the caramel centre and the chocolate topping. The shortbread is made with flour, butter and icing sugar to give a sweet crumbly base. The caramel is made using the condensed milk, along with some butter, sugar and a cornflour and milk paste. The top is just melted chocolate, with a bit more chocolate on top for decoration.
Sweet, crumbly, gooey, sticky and chocolatey bites of three layers.
- Shortbread
- 175 g plain flour
- 50 g icing sugar
- 130 g cold butter (I used Flora buttery)
- Caramel
- 3 tablespoons cornflour
- 75 ml milk (I used unsweetened oat)
- 110 g butter (I used Flora buttery)
- 75 g granulated sugar
- 50 g soft brown sugar
- 1 x 370g tin condensed milk (vegan)
- pinch of salt
- Chocolate
- 100-200 g dark or milk chocolate (vegan)
- *1-2 tablespoons flaked or grated chocolate to decorate optional
Line a square brownie tin with greaseproof paper, cutting it to fit around the corners. Pre-heat the oven to Gas Mark 4 (350f / 180c).
Shortbread Layer.
Sieve the flour and icing sugar into a bowl and add the butter. Rub in until it first resembles breadcrumbs, then comes together as a ball. Try to be as minimal as possible and keep the mixture cool. Press the dough into the tin until it is covering the whole base in an 'even-as-possible' layer. Depending on the consistency of your base (it will depend on your butter), either prick the base with a fork numerous times OR just start baking as it is and prick after 10 minutes. Bake the base for 20-25 minutes. Remove from the oven and allow to cool.
Caramel Layer.
Please wait until the shortbread has cooled for at least 10 minutes before starting this stage. Grab yourself a small bowl and put about 2cm of cold water in it. Put the cornflour in a small mug and add the milk. Mix until you have a smooth paste. Place both near your cooker. In a large pan place the butter, sugars and the condensed milk. Heat stirring regularly until they have all melted. Add your cornflour mix to the pan with the salt. Turn the heat up high and stir constantly until boiling. Keep stirring. Keep boiling for 2-3 minutes. Using the spoon, drop a small amount in your bowl of water. Try and pick this ball up with your fingers. If you can squish it together to make a soft ball, it's ready. Repeat stirring and boiling and testing until it is ready. Turn the heat off and get your tin (with your cooled shortbread base in). Pour your caramel onto the shortbread, tilting the tin if necessary to level it out. Leave to cool.
Chocolate Layer.
Melt your chocolate in your usual manner (bain marie method or microwave in bursts). Stir to ensure it is completely smooth. Pour over your cooled caramel. Gently tilt or tap the tin to level the chocolate out. Allow the chocolate to cool for 10-15 minutes, then sprinkle over your grated or flaked chocolate if using.
Allow to cool fully before removing from the tin. Carefully remove the paper. Using a sharp warm clean knife, cut the edges off if needed to make it smooth, then cut into squares. Clean the knife between each cut for a smoother finish.
Enjoy!
What do I need?
Have a look here for items which could help you make these brownies. Check out these mixing bowls, sieves, brownie tins, saucepans, and other items which you might need.
Serving
Serve your millionaires shortbread either straight from the fridge or at room temperature. Eat them as they are or serve with a side of ice-cream. Great as part of an afternoon tea or coffee morning.
Storing
The millionaire’s shortbread will store for up to a week and still taste amazing. They are quite resilient and can be stored in the fridge or on the worktop. These can also be frozen but make sure you portion them up as they are very difficult to cut from frozen. Remember to label them properly with the date and name, especially if you’ve got non vegan items in the freezer too!
Sharing
This recipe makes quite a few of these so definitely great for sharing. You could cut them into different sizes and / or shapes to share. You could also use different chocolate for the topping and swirl them together (dark and milk, or milk & white) or use different flakes on top such as white chocolate flakes to make a nice contrasting effect.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Are you going to have a go at making these? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
Have the most fabulous week! I hope to speak with you soon
Laurena x
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