As if we need Chocolate Week as an excuse to bake chocolate cakes or treat ourselves to hot chocolates loaded with whipped cream and chocolate sauce.
Millionaires shortbread is one of my favourite things to bake, it's smothered in chocolate and is super easy!
For the shortbread:
250g plain flour
75g caster sugar
1. Line a loose based cake tin with greaseproof paper and pre heat the oven to 180ºC
2. Mix the flour and sugar together in a large bowl and then rub in the butter using your finger tips until it resembles breadcrumbs.
3. Knead the mixture together into a dough and then push into the base of the cake tin.
4. Prick the top of the shortbread using a fork and bake in oven for about 25-35 minutes or until firm to touch and slightly browned.
5. Leave to cool in the tin.
For the caramel
50g light muscavado sugar
1 x 397g condensed milk
6. Put all ingredients into a pan and heat gently until the sugar and butter have dissolved.
7. Bring to the boil and simmer for about 15 minutes, stirring all the time. Once the mixture has slightly thickened pour over the shortbread base and leave to cool.
For the chocolate
200g of dark or milk chocolate broken into pieces.
8. Gently heat the chocolate in a glass bowl over a saucepan of simmering water. Be careful not to let the bowl touch the bottom as this may burn the chocolate.
9. Once melted, pour over the shortbread and caramel, spread evenly and leave to cool.
Large mixing bowl
Loosed based cake tin
Chopping board & Knife
The hardest part of making this recipe is waiting for everything to cool because it smells so delicious you will want to eat it straight away! I like to make it in the evening and leave over night in the fridge. Once it is cool, remove from the tin, cut into chunks and enjoy!