Millionaire's Caramel shortbread or Homemade Twix


For shortbread: - 355 g (12,5 oz) of all-purpose flour - 100 g (3,5 oz) sugar - 3/4 tsp. salt - 230 g (8 oz) unsalted butter For the caramel filling: - 400 g (14 oz / 1 can) sweetened condensed milk - 200 g (7 oz) sugar (the original recipe calls for brown sugar; I do not see the reason for that in this case) - 120 g (4,2 oz) heavy cream - 120 g (4,2 oz) corn syrup (or 120 g (4,2 oz) sugar + 30 ml (2 tbsp.) water + lemon juice from 1/4 lemon, I will tell you more about how to substitute the corn syrup in the recipe) - 120 g (4,2 oz) unsalted butter - 1/2 tsp. salt For the chocolate layer: - 225 g (8 oz) 50-60% dark chocolate

Preheat the oven to 180°C (350°F). Melt the butter in a saucepan over a low heat. Mix the all-purpose flour, sugar and salt and stir to combine. Pour in the melted butter and knead the dough. Knead until no dry parts remain. Set aside.

Step 1.

Take a mold about 33 by 23 cm (13 by 9 inches), transfer the dough to the mold and spread it out with your hands over the entire area of the mold. Bake until golden, about 25-30 minutes. Let cool, at least 20 minutes.

Step 2.

After 20 minutes, prepare the caramel filling. To do this, mix the sugar and water in a saucepan. Put it on the fire. While stirring let sugar completely dissolve in the syrup. In a heavy-bottomed saucepan or pot, mix together condensed milk, sugar, 33%+ cream, corn syrup, butter and salt.

Step 3.

Place a saucepan over medium heat. Stirring frequently, bring the mixture to 113-115°C (235-240°F) until it is light brown and caramelized and the mixture has thickened. This will take 16 to 20 minutes. Let cool for 1.5 hours.

Step 4.

Make a water bath: break the chocolate into the bowl. Cook constantly stirring until about half of the chocolate has melted. Turn off the heat.While continuing to stir, melt the remaining chocolate. Pour chocolate into mold, spreading evenly.

Step 5.

Take mold out of refrigerator, remove foil. Cut the dessert in half on the long side. Further cut erpendicularly into 15-20 equal pieces.Store in the refrigerator in the mold in which the shortbread was made, covered with clingfilm.

Step 6.


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