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Multi Millionare shortbread bar

Multi Millionare shortbread bar

Multi Millionare bars with Clover condensed milk

By Abbigail Damon

for best results make the squares the day before serving

Shortbread:
225g Clover salted butter
70g castor sugar
70g soft brown sugar
1 egg yolk
5ml vanilla paste/essence
250g cake flour

Caramel:
2 cans Clover condensed milk
200g Clover salted butter
200g soft brown sugar/ dark demerara sugar
80g golden syrup
5ml vanilla paste/essence

Ganache:
1 cup milk chocolate
1 cup dark chocolate
½ cup Clover cream
5ml vanilla paste/essence
sea salt flakes to sprinkle
toffee bits to sprinkle

For the shortbread: cream the butter and sugar until light and fluffy before beating in the egg yolk and vanilla. Gradually fold in the flour until well combined to form a rough dough, it should be slightly crumbly as this makes it easier to press into the square tin.
Drop the dough into the prepared tin and press down evenly. Bake for 20 minutes. Allow to cool while preparing the caramel.

For the caramel: In a saucepan combine all the ingredients except the vanilla over medium heat. Stir until the sugar is dissolved and butter is melted. Stir continuously until the mixture comes to a boil before reducing it to a simmer. Simmer for 10-15 minutes until the mixture has changed to a rich caramel colour and it has thickened. Remove from heat and beat in the vanilla.
Pour over the shortbread and spread evenly. Allow to cool in the fridge for 1 hour.

For the ganache:
Place the chocolate in a bowl. Heat the cream in the microwave or over the stove. Pour over the chocolate and allow to stand for 2 minutes before mixing until smooth. Add the vanilla. Pour over the set caramel and spread evenly. Wait a few minutes before you sprinkle with salt and the toffee bits. Refrigerate for 30 minutes before cutting into squares and serving

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