So for someone who’s not that big on Valentines Day I seem to have gone all out on the V-Day spam this year (soz guys), but let’s look on the delicious, chocolate-caramel, bright side.
This recipe is a pretty in pink version of my Malted Millionaire Shortbread which sends you guys CRAZY so I’m hoping the below does the same for you and your loved ones too. It’s simple, takes barely anytime to make and tastes utterly delicious so you’ve really got no excuse to not give it a go.
TIPS: Caramel can be tricky to make, but it’s important to be patient. It’s very similar to making fudge, and what you’re looking for is a fudge like consistency to the caramel so it sets nicely and makes it easier to eat. I also make a salted caramel in the below but you can simply remove the salt for a plain caramel if you wish.
For neat squares, I often run a sharp knife under hot water so it glides through easily.
Valentines Millionaire Shortbread (makes 10-12 squares, depending on your portion control):
For the shortbread:
- 225g Homepride plain flour
- 190g unsalted butter
- 75g caster sugar
For the caramel:
- 150g unsalted butter
- 4 tbsps golden syrup
- 1 x can of Condensed Milk (379g)
- 1 tsp sea salt
For the topping:
- 250g chocolate (this can either be plain, dark or milk – I often use a mixture of plain and milk)
- 75g white chocolate
- Pink food colouring gel
- Line a square 20cm brownie/cake tin and preheat the oven to 175 degrees C. First of all, make the shortbread by combining the flour and butter into a mixing bowl. Start by mixing with a spoon, before using your hands to make breadcrumbs. Next, add in the caster sugar and mix again before pouring into the brownie tin
- Thoroughly press the biscuit base into the tin with the back of a metal spoon, ensuring you reach all the corners and then have a final press down with your knuckles. The base should be smooth, flat and even. Prick with a fork and then place into the oven for 20-25 mins until the biscuit is a light golden brown
- As the biscuit cooks and then cools, you can begin to make the caramel. Add the condensed milk, butter and golden syrup into the saucepan over a medium heat until the butter has melted and the sugar crystals have completely dissolved. Increase the heat and bring to the boil, stirring to avoid the caramel being burnt or any sticking. As the caramel thickens it will turn a golden brown colour (resembling fudge). Remove from the heat, cool for a few minutes and pour on top of the cooled shortbread
- Place into the fridge for 1-2 hours, or until the caramel ‘sets’. Finally, melt the milk/dark chocolate in 20 second bursts in the microwave and then pour on top of the caramel. Next, melt the white chocolate and add a drop or two of pink food gel and drizzle on top of the milk chocolate, running a sharp knife or skewer through it so you create a marble effect. Place back in the fridge until the chocolate is set and cut into squares
Enjoy! Nic x