Wednesday, 1 August 2012

Caramel and Triple millionaire's shortbread.

The love of chocolate, is one of life's best addictions and what better way of sharing my love of chocoloate than sharing two versions of my favourite chocolate traybake, caramel shortbread. Suprisinigly I only discovered this traybake in 2011 after my colleague made it, and it soon became my favourite chocolate bake. Here is one of my first attempts at making this bake.

Inspired by my visit to the stately home Coombes Abbey for afternoon tea, I purchased a baking book also entitled Afternoon Tea book by Antony Wild and Simona Hill, which included a slightly different take on caramel shortbread. The recipe in this book used all three types of chocolate (milk, dark white) instead of the dark chocolate usually advised by cookbooks.I slightly adapted the topping and decided not to swirl white chocolate across the shortbread but spread the chocolate in mini slabs.
Here is how my millionaire's shortbread turned out:

Recipe for heavenly caramel shortbread,  adapted from Chocolate (Love Food).

Makes 25
115g butter, plus extra for greasing
175g plain flour
55g caster sugar

Filling and topping
175g butter
115g caster sugar
400g canned condensed milk
100g plain chocolate (broken into pieces)
100g milk chocolate (broken into pieces)

1) Preheat the oven to 180 c. Line a square cake tin. Place the butter, flour and sugar in a bowl and press until the ingredients bind together. Press the mixture into the tin and smooth the top. Bake in a preheated oven for 20-25 minutes
2) Meanwhile, make the filling. PLace the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted. Bring to the boil and simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. (The mixture can burn quickly so ensure you stir). Pour over the shortbread base and chill in the fridge until firm (this will take between 3-4 hours.
3) To make the topping, melt the chocolate and leave to cool, then spread over the caramel. Chill in the fridge until set.
4) Enjoy !

To make the milk, dark and white chocolate topping, melt 75 g of each chocolate in a separate bowl. Using a tablespoon spread the milk chocolate vertically on the caramel base, follow for dark and white chocolate. This should give it the patterned effect.

Enjoy x



  1. These look spectacular - love the idea of using the different kinds of chocolate on top, not only does it look great but it means that everyone can choose the chocolate they prefer!

  2. Hi just found your blog and my mouth is watering.

  3. YOur millionaire's shortbread looks great - I like it firmer like that, some are too squidgy

  4. Thanks, it was delicious, crunchy, chocolatey and I loved the caramel squidged in the middle x


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