Millionaires' Shortbread

Millionaire's or Millionaires'? Caramel Shortbread or Wellington Square? Whatever. It's basically a shortbread layer under a thick chunk of caramel and chocolate. More time eating, less time wondering :D The pictures included are from where Alice and I baked these and some other goodies (recognise the rocky road? You can make them here) to raise money for her Romania project. As you can probably see, this recipie can make quite a lot and each slice is very filling! Good for a cake sale or if you have guests.

Cupcakes, rocky roads and millionaires' shortbread. YUM

Millionaires' Shortbread
Prep time: One hour (possibly more)
Serves: 16
Cooking temp: Gas 4, 180C
Cooking time: 30 mins

Ingredients
Shortbread:
150g Caster sugar
300g unsalted butter, room temperature
450g plain white flour
Caramel:
100g unsalted butter
3 tbsps golden syrup
100g muscovado sugar
1 can condensed milk
Chocolate:
200g plain milk/dark chocolate

Method 

1. Preheat the oven.
2. To make the shortbread: Cream together the butter and sugar in a bowl.
   
3. Sift in a third of the flour (150g) and knead. Repeat until you have used up all the flour, to form a stiff bread-like dough.
   
4. Press it into a fairly deep tin with your knuckles and the palm of your hand. Make sure that it is pressed to the corners.
   
5. Depending on the thickness, bake for 20-35 minutes (mine were perfect after 35). The shortbread should begin to colour at the edges and a knife will come away clean if inserted into the middle. 
6. Allow to cool.
   
7. To make the caramel: This is quite similar to the banoffee pie recipe. Place all the ingredients in a small pan and heat for seven minutes, until it begins to thicken and the sugar is properly mixed in. Stir frequently.
   
   
   
   
8. Pour onto the shortbread and allow to cool, in or out of the fridge.
   
   
9. To make the chocolate: Melt the chocolate in a pan over boiling water, stirring to prevent it burning. When the chocolate is fully melted, pour over the caramel and spread evenly.
   
   
   
   
   
10. Cool in the fridge for a few hours.
    
    
    
11. Turn the bake upside down and put onto a flat plate, shortbread up. Cut into 16 squares - by turning it over you should prevent the chocolate cracking when sliced. Enjoy!