Traditional recipes

My first recipe: Salted caramel millionaire’s shortbread

My first recipe: Salted caramel millionaire’s shortbread

I’ve never had much of an attention span. As an imaginative kid I had more projects on than Richard Branson. I was writing a novel about a helicopter pilot, digging up half my mum’s garden, embarking on a career as a violinist and a rockstar, and vying to play for England in Euro96. Oh, and I wanted to be weatherman too.

Of all those, the only ambition that stuck was cooking. I remember inventing this, my first recipe, stood on a chair next to my mum at the hob, melting chocolate and making caramel to pour over my grandma’s famous orange shortbread.

I claimed it was my idea and named it “Yummy cake”. She didn’t have the heart to tell me it was already a well-known recipe called Millionaire’s shortbread, and was invented before I was even conceived.

I had the bug from that point onwards. That said, I was a fussy kid so for my formative years I didn’t exactly have the diet my home-economist mother envisaged. But the skills she gave me early on meant that I realised, once I had stopped rejecting Brussels, beetroot, mangoes and (inexplicably) doughnuts on principle, there was a whole world of dishes out there waiting to be tried and tested. Mostly thanks to her, I knew exactly how to cook them, too.

I say mostly because there is another person I should thank, and that is my late grandma. Firm with my fussiness but patient with my particularities, many of my earliest memories are meals at hers in a 1930s semidetached house in south London.

Thankfully, when my mum’s incredible knowledge of simple, quick dinners runs out, I always have my grandma’s recipe book. Admittedly, as it’s falling apart at the spine and with words slowly fading off the page, it feels as though it should only be used in a vacuum and handled with white gloves. But every now and then my mum or I dig it out and pore over the pages, infuriated by the lack of indexing but delighted by what we stumble across.

The book is a mix of her own recipes, ones cut out from Reader’s Digest and the back of suet packets, and some of unknown origin that I treat with suspicion. But still, it harks back to a time when cooking skills were alive and kicking in the younger generations; when being able to feed yourself was as vital a skill as writing.

That’s what this month on our site is all about – teaching people to cook and enjoy great, healthy food. And that starts at home. I can cook because my mum can cook, and she can cook because her mum could.

So in homage to my first recipe and to my Gran, I present Young Jonny’s yummy cakes, with my Grandma’s shortbread base and my messy, messy attempts at topping them. It’s great for having fun with the youngsters in the kitchen, just remember – as treats go, this is pretty much the ultimate. Indulge them maybe once a year, when you’re feeling very generous or they’ve been very, very good!

Young Jonny’s yummy cakes (Salted caramel & orange millionaire’s shortbread recipe)

Serves lots (and lots)

225g plain flour

75g caster sugar

175g butter, cubed

25g ground almonds

one orange

for the topping

245ml double cream

1 teaspoon vanilla essence

220g caster sugar

1 teaspoon flaked sea salt

200g dark chocolate

Preheat your oven to 170°C/325°F/gas 3 and grease a 33x23cm deep-sided baking tray. Combine the flour and sugar in a large bowl, then use your fingers to rub in the butter until it resembles breadcrumbs. Scatter in the ground almonds, grate in the zest of the orange and give it all a quick mix.

Tip into the greased baking tray and compact it down with your hands, then pop it in the preheated oven for 30 minutes. Don’t let it get too golden.

Meanwhile, pour the cream and vanilla essence into a pan and warm gently on a low heat (take care not to let it boil). Put the remaining sugar in another small saucepan with six tablespoons of water and place on a high heat. Without stirring, let it bubble away until it turns a bright golden colour, then remove from the heat and gradually add the warm cream, stirring continuously and quickly. Don’t worry if it bubbles and spits, just be careful and don’t let the kids near it! Once it’s smooth, add the salt and give it a quick stir.

Remove the shortbread from the oven and pour over the caramel. Leave to cool and then pop in the fridge for 30 minutes.

When the time’s nearly up, put a large saucepan in a medium heat, fill up to halfway with water and bring it to the boil. Add your chocolate to a glass bowl with the juice of half an orange, and place it on top on the pan. Stir until the chocolate melts, then leave aside to cool for a few minutes.

Get the shortbread out of the fridge, then pour the cooled chocolate on top. Carefully move and tip the tray around to spread the chocolate until the whole thing is coated, then put back in the fridge for another 30 minutes.

When it’s set, tip it out of the tray, cut it up and dig in!


Salted Caramel Millionaires shortbread

Friday night in comfy PJs, watching Big Bang Theory on TV whilst scoffing these tempting treats. It’s bad, but it’s also really really good.

After photographing these squares, I decided it would be safer to cut them up smaller – meaning I got 36 bitesize pieces, instead of 9 humungous pieces.

I put two on my little plate and ate them in the fashion described above.

Portion control just isn’t my thing.

I was so happy with how these treats turned out that I’m considering melting down the remaining easter eggs to make some more.

Probably not the best idea to turn the easter eggs into something even more calorific – whilst also upsetting the kids that I’ve melted their stash. It’s very tempting though!

Speaking of Friday night, I can't believe it's Friday tomorrow, and I haven't posted on the blog since Sunday!

I'm so sorry that my blog posting schedule has been a little erratic recently. I'm actually writing this one in a taxi and my way back from Heathrow airport after a trip to Germany with Neff.

Neff have been celebrating their 140 year anniversary and the production of their 1-millionth Slide&Hide oven at their manufacturing site in Bretten. I got to go along with some of the Neff team, plus my lovely blogger buddy Lucy from Super Golden Bakes.

So far, I've been a little star-struck by Olia Hercules, who joined us at the event and created the 14-course menu for the amazing meal we had last night - each dish celebrating a different decade of the last 140 years.

I'll tell you all about it in a future post, but right now, lets have a look at this Millionaire's shortbread recipe!


Millionaire Shortbread

Also know as Caramel Shortbread, caramel slice, caramel shortcake, caramel squares, and Millionaire’s Slice is a buttery biscuit dessert that’s topped with a layer of caramel and a smooth layer of melted chocolate that’s chilled until firm.

Sometimes the caramel layer is salted caramel but for this recipe, I added a sprinkle of sea salt on top so I felt like they needed a new name…one that described exactly what they are. Salted Chocolate Caramel Shortbread Bars. A bit long…..but it tells you like it is. Right?

And for what it’s worth….I love bar recipes…that are simple, easy and mind-blowing. Like my Magic Bars and The Best Brownies EVER….you should try both of these too. Trust me.

Why is it called Millionaire’s Shortbread?

I THINK the origin of the name came to be because the shortbread bars are super rich to eat…..and a normal person could stop at just one. But I could, literally, eat a whole pan myself. I may regret it later but they’re so good my sweet tooth just can’t get enough.

Originating in Australia and New Zealand but also popular in Canada, Millionaire Shortbread Bars have made their way over to the United States and are definitely here to stay. One bite and you’ll agree with that little assumption.

Ingredients You Will Need

The best part about making Caramel Shortbread Bars is that you probably already have everything you need to whip these up on a whim.

  • butter
  • flour
  • sugar
  • salt
  • sweetened condensed milk
  • kosher salt
  • dark chocolate
  • sea salt flakes (optional)

How long do Millionaire Shortbread Bars last?

You can store your Millionaire Shortbread recipe in an airtight container for up to 5 days for optimal freshness. Alternatively, you can FREEZE your shortbread bars wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature for best results.

If you’re looking for even more easy cookie recipes, be sure to try these READER favorites:


What you’ll need to make the shortbread squares

Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor.

Blitz to blend, then add the butter in chunks.

Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk.

Pulse until the dough comes together in wet clumps.

Dump the dough into the prepared pan and press into an even layer.

Prick the dough all over with a fork and bake until lightly browned.

Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan.

Cook until the caramel is smooth and thickened, and the temperature reaches 225 degrees.

Immediately pour the caramel over the crust and let set for about 15 minutes.

Meanwhile, make the chocolate glaze by combining the chocolate pieces and heavy cream in a microwave-safe bowl.

Cook in 20-second intervals, so as not to scorch the chocolate, stirring in between, until the chocolate is smooth and creamy. Spread the melted chocolate over the set caramel.

Chill the bars for about an hour, or until the chocolate is completely set.

Then lift the bars out of the pan and cut into small squares.

Note: You’ll need a candy thermometer for this recipe to measure the temperature of the caramel. You can find one at any kitchen supply store. Don’t be intimated to use it it’s easy!


This is the first time I’ve had a chance to sit down and write something for weeks….sorry lovely readers, don’t know where the time has gone. I thought I would make up for it in spades by wowing you with a sticky, chocolatey, delicious childhood favourite of surely everyone on the planet….millionaire’s shortbread. And yes, this version is all gluten free and dairy free and is just as sticky, chocolatey and delicious as you remember it!

Did you know that Millionaire’s Shortbread is called Millionaire’s Shortbread because it is very rich in ingredients and tastes ‘like a million dollars’, so the saying goes…..lots of butter, which at one time would would have only been afforded by the rich and famous. Well, my version doesn’t have butter in it but it does have it’s own rather expensive ingredient, the beautiful, sweet and succulent medjool date. Because the processes for growing premium medjool dates are extremely time intensive, environment specific and a labor of love for their producers, the price of medjool dates is significantly higher than your regular Californian dates.

Now, if you’re anything like me, you had no idea what a medjool date was until they started popping up their pretty brown heads all over the place on tv shows and in ‘healthy’ cookbooks. Deliciously Ella uses kilograms of them everyday it seems and anyone who’s anyone trying to lower the sugar content of their baking use them as a sugar substitute. Ironically, they actually pack a hefty caloric punch — a serving of just 3 dates contains 199 calories — but, they are also loaded with good minerals (potassium in particular), vitamins and fiber which boosts their nutritional value. They are a completely natural, unprocessed sugar substitute so, in moderation, they make a great addition to ‘healthier’ baking.

Used here in this recipe I have turned a small packet of medjool dates into the most delicious, moreish salted caramel filling for these pretty-as-a-picture squares of millionaire’s shortbread. Blended with almond butter, maple syrup, vanilla and sea salt flakes the dates turn into a gooey and indulgent caramel. Swirled over ice cream, stirred through chocolate brownies or as a topping for a hot bowl of porridge, this date caramel is a total winner!

I have taken the recipe for the shortbread from the Honeybuns Bakery gluten free cookbook, which is full of inspiring and tasty recipes from flapjacks to cakes, brownies and muffins, well worth getting if you’re a regular gluten free baker. It’s an easy peasy bake made by just blending up the various flours with ground almonds and vegetable butter and popping in the oven for just 20 minutes. Crumbly and sweet it makes the perfect shortbread biscuit base for all sorts of bakes.


Millionaires Shortbread – Back to Basics!

A Complete How-To Guide on How to Make Millionaires Shortbread! A Homemade Shortbread Base, Homemade Caramel Filling, and a Chocolate Topping.

So it’s been a while since I posted my last ‘Back to Basics’ post – my last being my No-Bake Lemon Cheesecake post in May last year! And after the success of my youtube video on how to make Millionaires Shortbread, I thought I’d do the blog post for it too!

I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it really down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more!

For the shortbread, it really is quite basic – you can do it by hand, or in a food processor, or in a stand mixer, or with an electric hand mixer. You just want to mix the sugar and butter together till creamy, and then add the flour and combined till a dough is formed.

If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers till it creates a bread crumb texture. Then, you effectively knead it together to form the dough.

I always tend to use classic unsalted butter, actual butter, but you can use a baking spread for this bit if you prefer. I just prefer the taste when it comes to real butter! When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine.

Press the shortbread into a lined tin – I use a 9″ square tin – and make sure it’s even. I use a 9″ square tin as it’s the ultimate depth for the number of ingredients I use! If you use a smaller tin, it will take longer to bake – if you use a larger tin, you might have issues as the shortbread really isn’t that thick.

You bake it in the oven at 160C in a fan oven, 180C regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through!

For the caramel, you REALLY have to work on it. You can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for Millionaires Shortbread? You do.

You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.

I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.

You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead.

You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!

You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!

I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching. Once it’s caught, there isn’t really anything you can do, other than preventing it from getting any more burnt.

If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth.

The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. Watch my youtube video to see the caramel go from the beginning to the end!

Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it’s quicker. Once it’s set, you add the chocolate!

The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy!

So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down.

You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me!

If you find once your Millionaires shortbread is finished, that the caramel is rock solid and more like toffee, you overdid it slightly on the boiling. It’s best to keep and store it at room temperature from now on, so it’s at least not fridge cold hard. If your caramel is too soft, you didn’t do it for long enough, so should definitely be kept in the fridge!

I really hope this post helped – any questions, leave them below! And of course, remember that you can watch me make it on youtube! Enjoy! x


SALTED CARAMEL DARK CHOCOLATE MILLIONAIRE’S SHORTBREAD

The new season of the Great British Bake-off starts tomorrow here in England and I’m jazzed. I’m ready to sit down with a cuppa and little treat and cheer those bakers on! To continue our celebration of British bakes we’re making these Millionaire’s Shortbread today! They’re kind of like a grown up Twix bar–crumbly cookie, smooth caramel and rich chocolate. Yum.

This pretty little dessert bar is found all over the UK, but we’re not really sure when or where the Millionaire’s Shortbread was invented or got its name. Shortbread as we know it probably originated in Scotland, but no one is sure where, or when, the Millionaire’s Shortbread came about. Some say it’s what the wealthier class did (adding more expensive caramel & chocolate) to fancy-up a regular old shortbread and that’s why it’s called ‘millionaire’s shortbread’, but who knows with these old folk tales. In any case, it’s very popular here (and Australia, which is also where some say that the recipe originated). Nevertheless, it’s been featured several times on the Great British Bake Off, the true metric of a British bake in my humble opinion. Questions of origins aside, I’ve included it in this collection of British Bakes that I’ll be posting over the next few weeks.

Traditionally, this treat is comprised of a crumbly classic shortbread base, a silky caramel-y middle, and a snappy chocolate top. The traditional version is just too sweet for me (surprise!). I’ve taken the sugar sweet factor down a bit, as I’m prone to do. To do that in this Millionaire’s shortbread recipe, I made a caramel layer that’s a bit saltier and used dark chocolate instead of the traditional milk chocolate.

To make the bars, we start by baking up a simple shortbread base in an 8″x 8″ cake pan. After the cookie base cools, start on the caramel middle.

You want the caramel in these millionaire’s bars to be perfect–soft and gooey, but still a little chewy–just not so much that you’re picking caramel out of your teeth for days. No caramel is worth that. Use a candy thermometer to get that perfect caramel middle. I know it’s annoying to have another gadget lying around your kitchen, but it is nearly impossible to get the perfect consistency of caramel without a thermometer. Don’t worry, they’re pretty inexpensive, and you can use it for all sorts of things. So go forth, buy a thermometer, and make all sorts of caramels and jams and even candies. But first make this millionaire’s shortbread.

Once you’ve got all the ingredients for the salted caramel in a heavy bottomed pan with a thermometer clipped to the side, turn up the heat and stir the pretty swirly caramel until the temperature reaches 236 degrees Fahrenheit. The silky caramel then gets poured and smoothed over the shortbread base.

After the caramel cools completely, you’re ready for the final layer. Smooth a thin layer of silky dark chocolate over the set salted caramel. The chocolate balances perfectly with the buttery cookie and salty caramel. Note that the dark chocolate makes the bars quite rich. If you’d prefer a little less intensity, just use a bittersweet chocolate. Either way, it’s important to use a chopped chocolate bar rather than chips. Chocolate chips tend to be a bit waxier than bars and don’t melt the same way. Sure chips have their place, but I almost always opt for a chopped bar.

Finally, all you have to do is wait. Pop the pan in the fridge for 10-15 minutes to speed up the setting of the chocolate. Once you’re ready to serve the Millionaire’s Shortbread, slice ’em up and give them the final touch–a little sprinkle of fat, crunchy sea salt.

I’ll be back next week with another British bake. If there’s a particular recipe you’d like to see here, leave it in the comments for me. I’d love to share some British bakes that you’re dying to make!

If you like this recipe for Millionaire’s Shortbread, you might also like:


Whole Jumbo Oats

Method

Put the almonds and jumbo oats into a food processor and blend until a flour forms, then add the butter and blend until it sticks together. Transfer the mixture into a lined baking tin (9 x 9 inches), making sure it is pressed down firmly. Place the tray in the freezer for 30 minutes, or until firm.

For the salted caramel layer, place all of the ingredients into the food processor and blend until smooth. Pour onto the base layer, making sure it’s even and smooth, then put the tray back into the freezer for another 30 minutes, or until it is firm enough for the chocolate topping.

Lastly, melt the chocolate in the microwave and pour evenly on top of the caramel layer. Place the tray back into the freezer and freeze for a couple of hours.

Before serving, remove from the tray from the freezer for 10 mins and slice into 12 pieces with a sharp knife – you can warm the knife under hot water, to make cutting through the chocolate easier.


Salt Caramel Millionaire's Shortbread

A winning combination, swirled like marble: good chocolate, caramel and a hint of salt.

Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to overnight. The caramel needs to set on the baked shortbread for at least 1 hour and preferably overnight. The finished shortbread can be stored between layers of wax paper in an airtight container for up to 5 days or frozen for up to 1 month.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16-32 servings makes 16 large or 32 small cookies

Ingredients
Directions

For the shortbread: Grease a 9-inch square baking pan with cooking oil spray, then line with parchment paper so the paper hangs over two sides (for easy lifting).

Combine the butter, sugar, flour and vanilla extract in a food processor. Pulse to form a dough that holds together. Transfer to the pan and press the dough into the bottom feel free to lay a piece of plastic wrap over the dough for this step. Use a fork to prick the dough. Refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 300 degrees. Bake the shortbread dough, straight from the refrigerator, for 40 to 45 minutes it should just be starting to brown. Cool in the pan.

Meanwhile, make the topping: Combine the butter, sugar, syrup, dulce de leche and salt in a small nonstick saucepan over medium heat. stirring until the mixture is melted and blended. Reduce the heat to low cook for 8 or 9 minutes, stirring often, to form a caramel when it’s ready, it will be darkened in color with a thinner, pourable consistency.

Pour the caramel directly over the center of the shortbread base it will spread by itself. You don’t want to work it into the corners. Leave it undisturbed for at least 1 hour to set.

Heat a few inches of water in a saucepan over medium heat. Place the bittersweet chocolate chips in a bowl that fits over the saucepan. Once the chocolate has melted and can be stirred smooth, pour it over the set caramel. Use a bamboo skewer or cake tester to create swirl patterns in the chocolate.

Repeat the melting and swirling with the white chocolate. If either chocolate begins to firm up prematurely, transfer to a low-temperature oven just until softened.

Cool until the chocolate is set yet slightly soft. Use the parchment paper to lift and transfer the shortbread to a cutting board. A serrated knife works best for cutting into 16 or 32 squares. Allow the chocolate to set completely before serving or storing.


Liam’s Salted Peanut Millionaire’s Shortbread

This shortbread base is topped with salted caramel, roasted peanuts and homemade peanut butter, and finished with a layer of tempered dark chocolate.

Ingredients

For the shortbread dough:

90g rice flour or ground rice

175g unsalted butter, chilled and diced

250g 70% dark chocolate, chopped into small pieces

For the peanut butter:

150g shelled unsalted peanuts

For the salted caramel:

100g salted butter, at room temperature, diced

Equipment

You will also need:

10- or 12-bar (each bar about 3 x 7cm) silicone mould tray

Buy the book

This is a recipe from The Great British Bake Off: Get Baking for Friends and Family. For more like it, buy the book.

Method

Step 1
Put the flours, salt and sugar into a processor and pulse to combine. Add the butter and vanilla and blitz to combine to a dough.

Step 2
Turn out the dough onto a large sheet of baking paper, gently knead it into a ball, then shape it into a brick. Place another sheet of baking paper on top and, using a rolling pin, roll into a 1cm-thick rectangle at least the size of your mould tray. Use a sharp knife and a ruler to cut bar shapes. Press the bars into each hollow in the mould tray. Prick with a fork, then chill for 15 minutes. Heat the oven to 180°C/160°C fan/350°F/Gas 4.

Step 3
Bake the bars for 14–16 minutes, until golden at the edges. Meanwhile, start making the peanut butter. Tip the peanuts into a baking tray and dry-roast on the oven shelf beneath the shortbread, for 10–12 minutes, until golden, then remove and allow to cool. Take the shortbread out of the oven, place the tray on a wire rack and cool.

Step 4
Continue making the peanut butter. Put 100g of the roasted peanuts, and the salt, honey and oil in a processor and blitz to a paste. Set aside. Put the reserved peanuts in the processor and chop up.

Step 5
To make the caramel, slowly heat the cream and vanilla in a small pan until almost boiling. Meanwhile, warm a medium pan over a medium–low heat. Add the glucose and 60g of the sugar and heat gently, swirling the pan, until dissolved and a light straw colour.

Step 6
Add the remaining sugar and heat for 15–25 minutes, stirring occasionally, until dissolved. Remove from the heat, then add the heated cream. Return the pan to a low heat and stir continuously, until melted and smooth. Remove from the heat.

Step 7
Stir in the butter, then mix in 2 tablespoons of the peanut butter and the chopped peanuts. Spoon 1 rounded tablespoon of the peanut caramel on top of each shortbread bar (still in the mould tray) and spread evenly. Chill until set.

Step 8
Melt 165g of the chocolate in a bowl over a pan of simmering water until it reaches 45°C/113°F on a sugar thermometer. Stir in the remaining chocolate to melt. Pour this over the caramel-topped shortbread bars and spread evenly. Chill for about 1 hour, until firm. Pop out of the moulds to serve.


Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.

Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.

Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.

Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes

Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.

For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.


Watch the video: LivaCreation trin-for-trin guide - Lær at strikke et pandebånd (January 2022).