• For the Shortbread Base

  • 225g Kerrygold Pure Irish Salted Butter, cold
  • 150g castor sugar
  • 10ml vanilla extract
  • 315g flour, plus extra for rolling
  • For the Salted Caramel Filling

  • 200g Kerrygold Pure Irish Salted Butter
  • 50g castor sugar
  • 385g tin condensed milk
  • 60ml golden syrup
  • 5ml vanilla essence
  • 2,5ml salt
  • For the Chocolate Layer

  • 225g dark chocolate
  • 75g milk chocolate
  • 75g white chocolate


Recipe by: Astrid Field (@thesweetrebellion)

As if Millionaires Shortbread wasn't tempting enough, this version has a layer of dark, milk and white chocolate on top. Simply use a skewer to create the beautiful swirled effect!

For the Shortbread Base

1. Grease and line a 20 x 20cm baking tin with baking paper, leaving a 3cm overhang on all sides. This will make it easier to remove from the tin later. Preheat the oven to 170°C. 2. Cut the butter into cubes, then place it into a food processor together with the castor sugar, flour and vanilla essence. Blitz until the mixture forms coarse crumbs. Alternatively, you can do this by hand - mix the flour and castor sugar together, then rub the butter into the dry ingredients with your fingertips until you have coarse crumbs. Stir in the vanilla essence. 3. Bring the dough together in your hands but do not overwork. Press the mixture firmly into the prepared baking tin and prick with a fork. Bake the shortbread for 20 to 25 minutes, until golden brown. Set aside and cool at room temperature.

For the Salted Caramel Filling

4. To make the caramel filling, place all the ingredients in a saucepan over low heat and stir occasionally until the butter is completely melted. Increase the heat to medium, stirring until the sugar has dissolved, then allow the mixture to come to a boil. Once the mixture starts bubbling, you will need to stir quite vigorously to prevent the mixture from burning. 5. Boil for about 5 minutes, until the mixture has thickened somewhat and become slightly darker golden brown. If you have a sugar thermometer this is around 107°C. 6. Remove the mixture from the heat and allow it to cool for 10 minutes before pouring over the cooled shortbread base. Allow to cool to room temperature then cover with tinfoil and refrigerate until set, about 1 hour.

For the Chocolate Layer

7. Remove the shortbread from the fridge and stand for 15 minutes while you melt the chocolate. Finely chop the chocolate and place in a heatproof bowl over a pan of simmering water, stirring until melted. Do not allow the bowl to touch the simmering water or the chocolate may burn. Alternatively, melt the chocolate in the microwave on low power, stirring at 20-second intervals. Repeat with the milk and white chocolate. 8. Pour the dark chocolate over the caramel filling and spread evenly, then drop spoonfuls of the milk and white chocolate on top in blobs. Quickly use a skewer to swirl the chocolates together to form a pretty pattern. NOTE: if the caramel layer is too cold the dark chocolate will set before you are able to swirl the other chocolates through. If this happens you can use a hairdryer to remelt the chocolate. 9. Allow the chocolate layer to set at room temperature, then lift the shortbread out of the baking tin and slice into squares. Store in an airtight container at room temperature for up to 5 days.

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