Mel’s Millionaire’s Shortbread
This recipe is super naughty and a cheeky time saving version! it looks and tastes like you spent ages making it – but I won’t tell if you don’t!
For the base
• 250g pack of shortbread fingers, crushed
• 55g melted butter
For the filling
150g butter
150g dark brown sugar
1 can condensed milk
For the topping
200g bar of milk chocolate
50g white chocolate
Line an 8” square tin with baking paper. Mix the crushed biscuits and melted butter together, then press down in the bottom of the tin to make a base. I use a potato masher for this! Pop in the freezer.
For the filling, melt the butter and sugar together. Stir in the condensed milk and bring to the boil. Boil for 1 minute to thicken the mixture. Pour over the base, then return to the freezer.
To finish, melt both chocolates in separate bowls (you can do this in the microwave or in a bowl over hot water). Spoon them in haphazardly over the caramel, the swish about with a spoon to give a marbled effect. Pop in the fridge or freezer to set.
Once set, use the paper to lift the shortbread from the tin.
Cut into 16 squares. TIP warm your knife with boiling water to help cut through the chocolate smoothly.
Download Mel’s Millionaire’s Shortbread recipe here