White Chocolate Millionaire Shortbread

Course Dessert

Cuisine British

Keyword Baking, millionaire shortbread, white chocolate, white chocolate millionaire shortbread

Prep Time 1

Cook Time 45

Chill Time 2

Total Time 3 45

Servings 16 squares

Preheat the oven to 150 C. Line a 23cm x 28cm rectangular cake tin with baking parchment.
Combine the flour, and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs.
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 add 50g of white chocolate chips to the top.
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.

Put the butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and heat gently, stirring to melt the butter. Bring to a simmer and continue to cook for about 10-15 minutes, until thick and fudgy.
Pour over the shortbread and smooth with a palette knife, then begin to press the white chocolate chips into the caramel in a layer until the caramel is covered. Leave to set.

Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel.
Leave until solid, then turn out and cut into squares to serve.