This recipe is for Millionaires’ Shortbread cups with a little twist for trick or treating. Enjoy!
- 1cup flour (130g)
- 1/3 cup icing sugar (40g)
- 1/2 teaspoon sea salt (3g)
- 1/2 cup unsalted butter, softened (120g)
- 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)
- 1 cup good quality semi-sweet chocolate – 180g
- 1/4 cup heavy /whipping cream – 60g
- 1/3 cup white chocolate – 60g
Preheat oven to 350º F (170º C)
Make the Shortbread
- Mix all the shortbread ingredients together until it resembles coarse crumbs.
- Divide evenly into the 12 baking cups and press down.
- Lightly prick with a fork and bake for about 15 minutes @ 350 or until lightly browned on the edges. Set aside to cool.
- 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)
- Pour caramel evenly over cooled shortbread, and set aside to set or refrigerate for about 1 hour.
Prepare chocolate layer
- 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.
- Refrigerate to cool completely so it can set.
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.