Millionaire Caramel Shortbread With Marbled Pink Chocolate

No, not in a Millionaire Caramel Shortbread. The ready-made caramel won't set hard enough to support the heavy chocolate layer and you'll end up with a very oozy Millionaire Shortbread! Save the Carnation Caramel for Banoffee Pie.

Millionaire shortbread goes by so many names I wasn't quite sure what to name this recipe. Caramel shortbread, caramel shortcake, caramel slice: all with or without the Millionaire prefix. The millionaire in 'Millionaire Caramel Shortbread' comes from the rich variety of ingredients in the recipe, namely the butter, condensed milk and all that lovely chocolate. It's worth mentioning that shortbread is thought to have originated in Scotland. I do hope any Scots reading won't mind that I've used shortbread biscuits rather than making my own from flour.

I stir with a wooden spoon from the minute I put the condensed milk and other ingredients on the hob. You need to keep stirring so it doesn't catch and burn and using a sugar thermometer really helps with any crystallising. You need to stir the caramel until you feel like your arm is going to drop off and then stir some more! IF the caramel catches on the bottom of the pan or starts to crystallise, take the pan off the heat and beat in a teaspoon of cold water. This will rescue almost any caramel disaster - the real trick is not taking your eye off it. It only takes about 5 minutes to turn from milk to beautiful brown caramel and is well worth the time it takes for real caramel.

The caramel layer will take about 30 minutes to set in the fridge then you can go ahead and pour over the chocolate.

It's completely up to you. I've used dark chocolate as it shows off the white and pink marbling better but I frequently use just milk chocolate on its own.

Yes! The caramel shortbread can be frozen for up to 3 months or will keep in an airtight container for at least 2 weeks.

How do I make pink chocolate?

How To Make Millionaire Caramel Shortbread

1. In a food processor, blitz 300g of shortbread biscuits. You can also do this by hand using a rolling pin.
2. Add 120g unsalted melted butter and mix to combine.
3. Pour the biscuit mixture into a lined 20cm square tin. Refrigerate until needed.
4. Add a 397g tin of condensed milk, 100g light brown sugar, 2 tbsp golden syrup and 100g of butter to a medium size saucepan.
5. Heat for around 5 minutes until a thick caramel sauce forms. Remember you need to stir the sauce constantly to ensure it doesn't burn or crystalise.
6. Pour the caramel sauce over the biscuit base and refrigerate until completely set (around 30 minutes.)
7. When the caramel has set, melt 200g dark chocolate and 100g of white chocolate in separate bowls over a pan of boiling water (bain marie). Don't microwave it - especially the white chocolate as it will likely seize. Use a powdered food colouring (see FAQs above for details) to colour half the white chocolate pink. Pour the dark chocolate over the caramel layer and dot the white and pink chocolate over the top.
8. Using a cocktail stick, swirl the dark, white and pink chocolate together to create the marble effect.
9. Refrigerate until the chocolate has set then slice into pieces and enjoy!