This recipe is for Millionaires’ Shortbread cups  with a little twist for trick or treating. Enjoy! 

Shortbread Crust

• 1cup flour (130g)
• 1/3 cup icing sugar (40g)
• 1/2 teaspoon sea salt (3g)
• 1/2 cup unsalted butter, softened (120g)

Caramel Layer

• 1 can of condensed milk (300ml)
• 3/4 cup unsalted butter (180g)
• 3/4 cup brown sugar (165g)
• 3 tablespoons golden syrup e.g. Lyle’s (45g)
• 1 teaspoon vanilla (5g)
• 1/4 teaspoon salt (1g)

Chocolate Layer

• 1 cup good quality semi-sweet chocolate – 180g
• 1/4 cup heavy /whipping cream – 60g

“Spider web” design (optional)

• 1/3 cup white chocolate – 60g 

Instructions
Preheat oven to 350º F (170º C)
 
Make the Shortbread

1. Mix all the shortbread ingredients together until it resembles coarse crumbs.
2. Divide evenly into the 12 baking cups and press down.
3. Lightly prick with a fork and bake for about 15 minutes @ 350 or until lightly browned on the edges. Set aside to cool. 

Make the Caramel

1. Put the condensed milk, butter, brown sugar, golden syrup, vanilla extract and salt in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color (about 15 minutes)

2. Pour caramel evenly over cooled shortbread, and set aside to set or refrigerate for about 1 hour.

 
Prepare chocolate layer

1. When the caramel has set, melt the chocolate and heavy cream in the microwave in 30-second increments until chocolate melts and a smooth sauce is formed when stirred. Spread it evenly over the top of each caramel layer.
2. Refrigerate to cool completely so it can set.

 
“Spider-web” Layer
While the semi-sweet chocolate is still wet, microwave white chocolate for about 30 seconds and stir until smooth. Place in a small piping bag and snip a small piece off the end. Pipe 3 circles of white chocolate over the dark layer. Then using a wooden skewer or toothpick, drag it from the middle of the chocolate out towards the edge and repeat around the top to form the spider web.