Millionaires Shortbread or as we call it here in Australia Caramel slice with a little bit of Bling.
This was requested by B̤̈r̤̈ṳ̈m̤̈ä̤ï̤c̤̈ä̤n̤̈ gуαl87, a long time subscriber, and all I can say is thank you as it is so, so delicious.
Send me your photos #CaramelSlice #MillionairesShortbread

Gold Plated Millionaires Shortbread

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How to make Millionaires Shortbread
Prep Time: 10 minutes
Oven Temperature: 180C / 350F
Bake Time: 35-40 minutes in total

Ingredients 

For the Shortbread

• 85g / 3oz of Soft Brown Sugar
• 125g / 4oz of Lightly Salted Butter
• 125g / 4oz of All Purpose Flour
• 45g / 1.5oz of Desiccated or Shredded Coconut

I used a 24cm / 9inch square baking tray lined with baking paper
Baked in the oven @ 180C /350F for 15-17 minutes

For the Caramel

• 85g / 3oz of Soft Brown Sugar
• 100g / 3.5oz of Lightly Salted Butter
• 2 cans (395g / 14oz) of Sweetened Condensed Milk

Baked in the oven @ 180C /350F for about 20 minutes

For the Chocolate Top

• 290g /10oz of your Favourite Chocolate
• 1 tablespoon of Oil

And to ‘Bling’ your Slices use some sheets of Gold Leaf
BUY your GOLD LEAF Here

Or Try Gold Lustre Dust Mixed with Vodka Here

For  other products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. Firstly you will want to make your shortbread base so line a 24cm / 9inch square baking tray with baking paper. Place the sugar and softened butter into a bowl and cream together till fluffy and light. Add the flour and coconut and mix together to form a soft dough. Pour into the prepared tin and spread it out nice and flat with a smooth top.
   Pop it into a preheated oven, 180C/350F for 15-17 minutes until golden brown. Remove from the oven and allow to cool completely.
2. Whilst the cookie base cools you can make the caramel. Into a saucepan add the butter and sugar and gently heat until the sugar has dissolved and all the butter melted. Pour in the two cans of condensed milk and stir through. Tip the caramel on top of the shortbread and give it a gently shake to level it out. Pop the baking tin back into the oven and cook for about 20 minutes or until the caramel is golden brown. Remove from the oven and again allow to cool completely.
3. Now it’s time for the chocolate topping. Place your favourite chocolate into a bowl and gently melt over a double boiler add the oil, this stops the chocolate setting too hard and cracking when you cut your Millionaires Shortbread. Give the chocolate a final stir through to make sure it is all melted and mixed through then pour onto the caramel. Use a spatula to flatten the top and allow to set up completely.
4. Once you Millionaires Shortbread has completely set firm you can remove it from the tin and cut into bars. I like to trim the salvage edged as this gives a ‘sharper’ bar shape but it’s not essential.
   For this recipe I used some Gold Leaf to ‘Bling’ up my Caramel Slice. I completely covered the top of a couple of slices but you could just add flecks to the top too or not add any at all – it’s up to you 😎

Caramel Slice

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