Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.
Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
Add the flour, beating on low just until it starts forming small clumps
Scatter it into the prepared tin, then press it down lightly so there are no gaps.
Bake for 25 minutes.
FOR THE CARAMEL FILLING
Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
Stir in the salt, then pour the caramel over the shortbread base.
Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.
FOR THE CHOCOLATE GANACHE
Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.
Don't beat the dough to a ball of dough, you just want it to be starting to clump and so that you can't see streaks of flour anymore.
Don't press the dough too firmly into the tin as this will make the cooked shortbread firm instead of crisp.
Add an extra 1/2 teaspoon of salt to the caramel for a salted caramel flavour.