RECIPE FOR MILLIONAIRE BARS RECIPES

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MILLIONAIRE'S SHORTBREAD RECIPE | CLAIRE ROBINSON | FOOD ...



Millionaire's Shortbread Recipe | Claire Robinson | Food ... image

Provided by Claire Robinson

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 dozen

Number Of Ingredients 7

2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
3/4 pound good-quality milk chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
  • In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

MILLIONAIRE'S SHORTBREAD RECIPE - BBC FOOD



Millionaire's shortbread recipe - BBC Food image

Millionaire's shortbread is easy to make with condensed milk caramel and a buttery biscuit base. The clue to the richness of this recipe is in the name.

Provided by Emily Angle

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 20 pieces

Number Of Ingredients 7

225g/8oz plain flour
175g/6oz unsalted butter, cold, cut into cubes
75g/2¾oz caster sugar
150g/5oz butter
1 x 379g can condensed milk
100g/3½oz golden syrup
350g/12oz dark chocolate, or a mixture of dark and milk, chopped

Steps:

  • Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.
  • Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined.
  • Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
  • Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
  • Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.
  • Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
  • Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve.

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