Millionaires Shortbread: (serves 12)
For the bottom:
- 125 gr flour
- 125 gr soft butter
- 115 gr dark castor sugar
- 80 gr oats
For the caramel and chocolate layers:
- 60 gr butter
- 4 tbsp dark castor sugar
- 1 can sweet condensed milk
- 100 gr dark chocolate
Pre heat the oven to 180 degrees and grease a baking tin or spring form. Mix all the ingredients for the bottom in a bowl. Add the mixture on the bottom of your tin evenly and press it down. Bake for 20 minutes in the oven and let it cool slightly.
Melt 60 gr butter in a pan on low heat. Add the sugar and stir until all sugar is resolved, about 5 minutes. Add the condensed milk and bring to a boil while you keep stirring the mixture. Put the heat on low again and keep stirring for 4 to 5 minutes until the caramel thickens. Add the caramel on top of the bottom layer and spread evenly. Leave it to cool down for about 15 minutes. Then place it in the fridge for another 30 minutes.
Melt the chocolate au-bain-marie. Pour the chocolate over the caramel and place in the fridge again for 30 minutes so the chocolate hardens. Remove from the fridge about 20 minutes before serving.