Millionaire’s shortbread

A simpler name would be home baked Twix bars. Biscuit base, caramel centre, chocolate topping. This amazing little sweet is perfect for a quick sugar rush fix or an after-dinner treat. It’s baked in advance, and keeps very well in a covered container.

I tweaked the classic recipe and added almonds to the biscuit base. I also love the use of orange flavoured chocolate for the topping. You can improvise and use hazelnuts. You can add dollops of white chocolate on the topping and create lovely swirls. Whatever you do it will be perfect and memorable. 

For the base:

  • 160 grams all purpose flour
  • 1/4 cup roasted almonds, roughly chopped
  • 2 Tbs granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 125 grams unsalted butter
  • 1 tsp orange zest (optional)

For the caramel layer:

  • 400 grams sweetened condensed milk
  • 1/4 cup dark brown sugar
  • 125 grams unsalted butter
  • 1 tsp sea salt
  • 1 tsp vanilla extract

For the chocolate layer:

  • 200 grams Lindt 70% chocolate with orange flavour
  • 1 Tbs unsalted butter
  • 1 Tbs sunflower oil

Method:

Preheat oven to 175 fan. Butter the base and sides of a square 22 x 22 cm brownie pan. Cover the base and sides with greaseproof paper, leaving an overhang (it will help you lift the baked shortbread from the pan).

Sift flour in a bowl. Mix in the almonds, sugar and salt. Add vanilla, butter and orange zest if using. Pulse a few times in a food processor to moisten all ingredients. Mixture will not form a dough but will stick if you press it between your fingers.

Put mixture in prepared pan. Press it down with your hands to cover the entire base of the pan. Push slightly up the sides. Transfer pan in the oven and bake base for 20 minutes.

Make the caramel layerPlace all ingredients in a small saucepan over medium-high heat. Stir constantly until sugar is dissolved and mixture is beginning to thicken slightly (about 5 minutes).

Remove from heat and pour over biscuit base. Do this carefully by pouring over a silicon spatula. This will prevent the liquid caramel from breaking the soft base. 

Return pan to the oven. Bake 15 minutes until caramel is darker and small bubbles have formed on the surface.

Let it cool completely.

Melt the chocolate for the topping in a double boiler. Add the butter and oil. Mix well. Pour melted chocolate overcooled caramel. Tilt the pan to cover the entire surface of the caramel with the chocolate. 

Let the sweet stand until chocolate has cooled and set. Cut into squares or rectangles and serve.

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