Here is my recipe for a twist on the classic millionaire shortbread recipe. This combines crumbly shortbread with a gooey salted caramel topped with dark chocolate and salted pretzels.
Makes 16 bars
240g unsalted butter
240g plain flour, sieved
120g caster sugar
Pinch of salt
1tsp vanilla extract
150g unsalted butter
150g dark brown soft sugar
397g can of condensed milk
1tsp sea salt flakes
100g dark chocolate
60g pretzels, some whole and some broken
1.Heat the oven to 180°C/gas mark 4. Lightly grease and line a 20cm square tin with greaseproof paper.
2.Sieve the flour, sugar and salt into a large mixing bowl and add the butter. Using a food processor or your hands combine the ingredients until a soft dough is formed.
3.Tip into the prepared tin and use your hands and the back of a spoon to press the dough evenly into the tin. Leave to chill for 30 minutes.
4.Prick the base with a fork and bake for 40/45 minutes or until pale golden brown and set aside to cool.
5.To make the salted caramel, place the butter and sugar into a medium sized saucepan and heat gently until melted. Add the condensed milk and salt and heat until reaches a rapid boil, stirring continuously. Cook for 5 minutes or so, or until the caramel has thickened and turned a dark brown colour.
6.Pour the salted caramel over the cooled shortbread base and leave to cool.
7.Melt the dark chocolate in the microwave, in 30 second bursts. Cover the caramel with the chocolate and sprinkle with pretzels.
8.Place in the fridge to set for 2 hours or overnight. Turn out and cut into 16 pieces.
Enjoy 🙂 and store in an airtight container (the pretzels will begin to soften after 3 days or so).