So… I want to start this post by eating a bit of humble pie. Earlier I tweeted
“Sat waiting for the caramel to cool on my Millionaire’s Shortbread. Recipe is so straight forward I don’t know why I haven’t made it before!”
It didn’t turn out as well as I thought it would. But rather than jumping straight to the end of the story, how about the beginning and middle first?
- 250g shortbread biscuits, crushed
- 55g melted butter
- 150g butter
- 150g dark brown soft sugar
- 397g can Condensed Milk
- 200g dark chocolate
- 55g Nestlé Milkybar
20cm brownie tin, lined with baking parchment
To start, I melted a big lump of butter and beat up some christmas shortbread. I then combined the crushed biscuits and the melted butter, pressed into the tin and let it chill for 20 mins.
Next up, I heated the sugar and remaining butter in a non-stick pan on a low heat, stirring, until melted. I then added the condensed milk and brought it to a rapid boil, stirring continuously. I let it cook for a minute or so or until the filling had thickened and then poured the caramel over the base.
So that’s 2 layers down, just one to go.
I then melted the chocolate in 2 separate bowls. I coated the caramel in dark chocolate and flicked the melted milkybar over the top like a Jackson Pollock. I then left it to set.
It set very well and all looked promising until I tried to get it out of my ‘non-stick’ Brownie tray. That’s when I realised the error in my ways.
At the beginning of this fridge bake, in my haste, I omitted the baking parchment. “but your tray is non-stick it should be fine” I hear you say. Wrong.
Out of the 12 pieces I divided the Shortbread into, not 1 came away from the tray as intended. As a result, you need cutlery to eat it. It tastes bloody awesome though!
All in all a great recipe, the fault was all my own. I did say I would post all of my baking efforts on here, successes and failures, this unfortunately falls in to the latter.
7/10 for the recipe, 3/10 for execution.