Millionaire Cookie
Servings 12 slices
Ingredients
Cookie Base
- 200 g Unsalted Butter Room Temperature
- 200 g Caster Sugar
- 200 g Light Brown Sugar
- 2 Eggs
- 350 g Self-Raising Flour
- 200 g Chocolate Chips
Caramel Layer
- 397 g Condensed Milk
- 100 g Unsalted Butter
- 100 g Caster Sugar
Chocolate Layer
- 200 g Milk Chocolate
Instructions
Cookie Base
- Heat the oven to 180C/160C fan/gas 4. Line an 8inch square tin with greaseproof paper.
- Measure the butter and sugars into a bowl and beat thoroughly until evenly blended.
- Add each egg one at a time until each are incorporated. Mix in the flour then stir in the chocolate chips.
- Once all the ingredients are combined, tip them into the tin and spread the cookie dough out until its an even layer across the bottom of the tin.
- Bake for about 20 minutes but make sure to check it often to ensure it doesn't burn. The base should be a light golden colour.
Caramel Layer
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and two 397g cans condensed milk in a pan and heat gently until the sugar has dissolved.
- Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly.
- Pour over the shortbread and pop into the fridge until it is fully set.
Chocolate Layer
- Melt 200g of milk chocolate slowly in a bowl over a pan of hot water.
- Pour over the cold caramel and pop back in the fridge until fully set. Once set, cut into slices,