Millionaire's Shortbread

Millionaire's Shortbread
(2)

Biscuit base:

180 g flour

125 g salted butter

50 g sugar

Filling:

150 g unsalted butter

150 g dark brown sugar

310 g can of sweetened condensed milk

Topping:

200 g milk chocolate

135 g Maltesers

Preheat the oven to 160°C. Line a 20 cm square baking tin with parchment paper.

Mix the flour, salted butter, and sugar in a food processor. Knead the mixture together to form the base, then press it into the lined baking tin using your fingers. Prick the base with a fork and bake for 30 minutes. Let the base cool completely before proceeding to the next step.

For the filling, melt the unsalted butter and dark brown sugar together in a saucepan, then add the sweetened condensed milk. Stir constantly until the caramel mixture thickens slightly. Pour the caramel over the cooled biscuit base and chill in the fridge until the caramel sets.

For the topping, melt the milk chocolate in a double boiler and spread it over the caramel layer. Scatter the Maltesers over the top. Allow the chocolate to set slightly before cutting the dessert into squares.