The title of this post is a bit of a misnomer. Millionaire’s shortbread is, according to Wikipedia, “a biscuit confectionery item consisting of a rectangular shortbread biscuit base topped with a very soft caramel filling and a milk chocolate topping.” This recipe is a deluxe version incorporating peanuts and sea salt – more of a billionaire’s shortbread! It’s rich, rich, rich… and delicious, delicious, delicious!
Mix the flour & sugar together, make a well in the centre and pour over the butter. Stir to combine
Press evenly into the cake tin using the back of a dessert spoon
Bake for 20-30 minutes until a light golden brown
Allow to cool completely while you make the caramel
Put all the caramel ingredients except for the peanuts in a heavy-based saucepan
Heat gently, stirring constantly, until the butter has melted. Bring to a simmer and cook for 5-10 minutes, stirring all the time until the caramel is pale & golden
Stir in the peanuts and spread evenly over the shortbread base using a palette knife
Refrigerate for about half an hour until just set
Put the chocolate pieces and butter cubes into a heatproof bowl over a saucepan of simmering water (making sure that the bottom of the bowl doesn’t come into direct contact with the water). Mix together until melted
Pour onto & spread evenly over the caramel layer using a palette knife
To make caramel, put the unopened tins in a heavy-based saucepan and completely cover with water. Cover the saucepan with its lid and boil for about 1½ hours, topping up the water level if needed. The tins can be stored for months & months before use.
When you’re ready to make your caramel layer just follow the same instructions except that there’s no need to simmer the mixture. Mix the ingredients together using a metal whisk to ensure there are no lumps.
This tinned caramel sauce is great for making banofee pie too!
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