sweet

Millionaires Shortbread

• servings: 8

Ingredients

• 225 g shortbread biscuits
• 25 g melted butter
• 175 g butter
• 150 g soft brown sugar
• 397 g condensed milk
• 125 g dark chocolate
• 125 g white chocolate
• 1 tsp sunflower oil

Cookware

• 20cm square loose-bottomed cake tin
• food processor
• non-stick pan
• bowls
• fork

Method

1. Grease and line the base of a 20cm square loose-bottomed cake tin with baking parchment.
2. Place shortbread biscuits in a food processor and blend until they form fine crumbs, then stir in melted butter. Press down into the tin to make an even layer. Chill for 60 minutes.
3. For the filling, place butter and soft brown sugar in a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves. Add condensed milk (1 can) and bring gently to the boil, stirring continuously, to make a golden caramel. Remove from the heat. Carefully spoon the caramel evenly over the biscuit base. Return to the fridge to chill for 60 minutes to 120 minutes or until set.
4. Melt dark chocolate and white chocolate in separate bowls over pans of gently simmering water and stir sunflower oil into each. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the white chocolate, but swirl with a fork to create a marbled pattern. Set aside. When the chocolate has hardened a little, cut into squares and serve.