Kim's Kitchen

For the shortbread:
 
Plain flour 200g
Unsalted butter, cold, cut into cubes 125g
Caster sugar 50g

For the caramel:
 
Dark brown sugar 125g
Butter 125g
Carnation Condensed Milk 397g
Golden syrup 3 tbsp

For the topping:
 
Dark chocolate 170g
White chocolate 20g

You will also need:
 
20cm brownie tin, lined with baking parchment with extra paper overhanging the edges

Preheat the oven to 180?C, (160?C for fan ovens), gas mark 4.

To make the shortbread, beat the butter and sugar together in a large bowl with an electric mixer until combined, then add the flour.  Work the flour in gently with your fingertips – until you have a crumbly mixture (don’t over work it!).  Press the shortbread dough into the base of the prepared tin until you have an even layer. Bake for 20-25 minutes until pale golden. Leave to cool while you make the caramel.

Gently heat the sugar and remaining butter in a heavy based, non-stick pan, stirring until melted. Add the condensed milk and golden syrup and bring to a rapid boil, stirring continuously. Cook for around a minute or until the filling has thickened. Pour the caramel over the base, then allow to cool. Once cooled, chill in the fridge or freeze until set.

Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect that'll ensure your millionaire's shortbread recipe looks as good as it tastes.

Place back into the fridge to chill until set. Once set, remove from the tin, dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares.

Energy 362 kcal
Fat 18.7g
Saturates 11.6g
Sugars 32.3g
Salt 0.11g