You will need:
For the biscuit base:
175g Plain Flour
125g diced butter
50g Demerara Sugar
For the Caramel middle:
50g butter
50g demerara Sugar
400g Condensed milk
For the topping:
150g Milk Chocolate
30g White Chocolate
Method:
1. Firstly to make the biscuit base; grease a tin (approx 28cm by 18cm) with butter and baking paper.
2. Sieve 175g plain flour into a bowl. Then add 125g butter and using your fingertips mix until it has the consistency of breadcrumbs.
3. Then add 50g demerara sugar and mix well. Bring the mixture together to form a ball.
4. Then add the mixture into the prepared tin and spread out evening. Then prick the top with a fork.
5. Bake in a preheated oven at Gas Mark 5, 190C or 170C fan assisted for 20 mins. Then allow to cool.
6. For the caramel; in a saucepan over a low heat, add 50g butter, 50g demerara Sugar and 400g condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.
7. Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.
8. Then for the chocolate topping; melt the milk chocolate over a bain marie (a bowl over a saucepan of boiling water; not allowing the bottom of the bowl to tocuh the water. Once melted, pour over the caramel and spread evenly. Then repeat the same with the milk chocolate but you will marble the white chocolate into the milk by drizzling the white and using a toothpick to move the white chocolate around. Allow to set before cutting up the millionaires shortbread.
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