The Best And Easiest White Chocolate Millionaire Shortbread
Buttery shortbread, thick caramel and white chocolate make these dessert bars the perfect weekend baking treat.
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Servings: 18 squares
Ingredients
Shortbread
- 200 g (7 oz) butter, salted is fine
- 100 g (3 ½ oz) caster or granulated sugar
- 275 g (2 cups) plain flour
Caramel
- 200 g (7 oz) butter *see note 1
- 3 tablespoons (3 tablespoons) dark brown sugar *see note 2
- 397 g (1 ¼ cups) condensed milk, 1 tin
white chocolate topping
- 300 g (2 ⅐ cups) white chocolate *see note 3
Instructions
- Preheat the oven to 180ºc/ 160ºc fan. Line a 9 x 9 tin with greaseproof paper and set it aside.
- In a food processor or by hand make the shortbread by mixing the sugar and flour together and rubbing in the butter. If you're using a food processor be sure to use the pulse setting so the shortbread dough doesn't overmix. The dough will be crumbly and look like breadcrumbs.
- Press the dough into the lined tin and bake in the preheated oven for about 20 minutes until the shortbread is golden and slightly puffed. Set aside to cool. Meanwhile, make the caramel.
For the caramel
- Place the condensed milk, brown sugar and butter in a medium saucepan over low heat to melt the butter. Once the butter is melted turn the heat up to medium-high and bring to a boil for about 5-7 minutes, whisking continuously so the sauce doesn't catch and burn. The caramel will start to thicken, darken and the bubbles will start to get bigger and the boiling will slow down.
- Set the caramel aside to cool for about 5 minutes. Once it's cooled down slightly pour the caramel over the shortbread and spread evenly. Place in the fridge to set for about 1-2 hours. When it's set you will be able to gently touch the caramel without leaving a fingerprint.
For the white chocolate topping
- Gently melt the white chocolate in a bowl in the microwave in 10-second intervals. Or you can set a glass or metal bowl over a pan of barely simmering water mixing until the chocolate has melted. Be sure the bottom of the bowl doesn't touch the water.
Notes
Butter- salted or unsalted butter are both fine in baking. I only stock one kind of butter and it's always salted. If you prefer to use unsalted that's absolutely fine, of course. It used to be that salt was added to butter to preserve it, but now it's more for flavour and it usually is less than 3%, so not very much.
Brown sugar- you can use light brown sugar or caster sugar in this caramel I just like the way the dark brown sugar brings a hint of molasses to the caramel. It helps to offset the sweetness of the white chocolate.
White chocolate- it's really important to melt white chocolate really slowly because it burns so easily, especially in the microwave. Take your time and stir it often.
Nutrition
Calories: 332kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
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