Caramel Shortbread Recipe
If you're on a diet, look away now!
This is a dessert with a difference. It is not low in fat nor is it low in sugar, but it will be one of the best desserts you have ever made . . . ever.
How would I describe this dessert?
A rich buttery shortbread base, filled with a rich creamy caramel and finished with a decadent dark chocolate.
When I was young and just getting into baking, my first project was shortbread. Later on, I came across this recipe of caramel and chocolate in one of my mother’s “Bero Cookbooks."
I have never had a bad batch yet. Since those early years, I have tweaked this recipe to my liking and it has always been a winner with family and friends.
It is believed this dessert came from Scotland. Other names used for this are “millionaires slice" and “millionaires’ shortbread,” and when you take your first bite, you will know why.
Step 1: Make the Shortbread Base
- 250g (18oz) plain flour
- 200g (8oz) butter
- 100g (4oz) brown or white sugar
- 100g (4oz) rice flour
- Cream the softened butter with the sugar until light and fluffy.
- Add the two flours and mix together with the butter mixture. Finish off with your fingers to make a breadcrumb textured mix.
- Place the mix into a 12" baking tin and flatten down with the back of a dessert spoon. Once flattened, prick the mix with a fork which will allow the caramel to hold onto it.
- Place in a preheated oven at 160C, 325F for about 25 mins or until slightly browned. When baked, take out and leave to cool.
Shortbread Base Photo TutorialClick thumbnail to view full-size
Step 2: Make the Caramel Filling
- 150g (60z) butter
- 100g (4oz) brown or white sugar
- 397g (14oz) can condensed milk
- 2 tbs golden syrup or corn syrup
- 1/2 tsp vanilla paste
Caramel Filling Instructions
- Place the butter, sugar, syrup & the condensed milk into a saucepan and gently heat stirring constantly to avoid burning. The mixture should start to turn a caramel color after about 6-10 minutes.
- Test the thickness of the caramel by dropping a small amount onto a saucer with cold water and feel with fingers for a good caramel consistency.
- When desired consistency is achieved, stir in 1/2 tsp of vanilla paste or 1 tsp vanilla essence and pour over the cooled shortbread.
Caramel Filling: Photo TutorialClick thumbnail to view full-size
Step 3: Make the Chocolate Topping
- 150g (6oz) plain chocolate for topping
Instructions: Once the caramel has cooled, melt the chocolate in a bain-marie and pour over the caramel, spreading evenly.
Chocolate Topping: Photo TutorialClick thumbnail to view full-size
- You can add your own twist to this basic recipe by adding raisins or dried cranberries to the caramel just before pouring over the shortbread base.
- Add your favorite nuts to the caramel or candied orange peel to put an extra texture to your dessert.
- After adding the chocolate topping, leave at room temperature to set, but before it hardens completely, cut into desired shape, squares or slices before chilling in the refrigerator.
- Add a pinch of salt to the caramel while it´s slowly heating up, it really does enhance the flavor.
- If you don't have rice flour you can just use normal plain. Rice flour adds a different texture.
Will You Try It?
Caramel is becoming more popular in the United States, especially since President Obama made the claim that caramel sweets are among his favorites.
I'm sure if he tried this it would be given his presidential seal of approval.