Millionaire Chocolate ball Shortbread
This shortbread biscuits are rich and crispy cover with caramel and chocolate and top with chocolate ball
- For the shortbread base :
- 200g plain flour
- 100g butter
- 50g caster sugar
- For caramel filling:
- 50g butter
- 50g soft brown sugar
- 200g condensed milk
- For the topping:
- 150 milk chocolate
- 1 large bag of chocolate balls
Level of difficulty Average
Preparation time 20mins
Cooking time 35mins
Cost Average budget
Preheat the oven to 180oC, gas mark 4.Grease a 20cmx20cm square tin.
Cream together the butter and sugar until light and fluffy. Add the flour and stir until the mixture begins to bind together. Knead until smooth. Press evenly into the tin and prick well.
Bake for 25-30 minutes or until golden and firm. Allow to cool in the tin.
Place the filling ingredients in a small saucepan and heat gently, stirring until the sugar has dissolved. Slowly bring the mixture to the boil and then boil, gently, stirring, for 5-7 minutes, until thick.
Allow to cool slightly before pouring over the base.
Melt the chocolate over warm water. Spread over the caramel filling.
Allow to set before cutting into squares. Decorate the top of each shortbread with a chocolate ball.