Caramel Slice Millionaires Shortbread Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Turn on oven to 180C/350F
• Place a layer of baking paper into a 9-inch square baking tin with some overhang to allow you to lift it out later
• Cream butter and sugar together until sugar is just dissolved.
• Add flour (and salt if using) and mix together to form clumps, using fingertips if necessary
• Tip into the baking tin and press out evenly
• Bake for 25-30 minutes until lightly golden
• Remove and allow to cool
• Melt butter and sugar together in a saucepan over a medium heat
• Add the two tins of condensed milk
• Bring to the boil, stirring constantly and allow to boil for 1-2 minutes
• Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened
• Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side
• Allow to cool and set

CARAMEL SLICE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
• In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
• Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
• In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
• Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
• Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
• When you're ready to serve, carefully lift slice out of baking tin and cut into small squares. If it's too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.