Cookies & Cream Millionaire's Shortbread
A classic British bake with an American flavour twist, you are going to LOVE these Cookies & Cream Millionaires Shortbread! The shortbread base is made using cookies & cream flavoured hot chocolate powder, then topped with gooey caramel and a swirly double chocolate layer.
Ingredients
Cookies & cream shortbread
- 70 g Whittard's cookies & cream hot chocolate
- 230 g Plain flour
- 200 g Unsalted butter soft at room temp
- 50 g Caster sugar
Caramel layer
- 150 g Unsalted butter
- 30 g Caster sugar
- 60 g Golden syrup
- 0.25 tsp Salt
- 1 tin (397g) Carnation condensed milk
Chocolate topping
- 300 g Milk chocolate
- 50 g White chocolate
Instructions
Start by making the shortbread base
- Preheat your oven to 180°C (fan).
- Line an 8x8inch square baking tin with greaseproof paper.
- Cream the butter and sugar together until light and fluffy.
- Sift the cookies & cream hot chocolate powder and flour into the bowl.
- Use your hands to bring the mixture into a dough.
- Press the shortbread dough out into the base of the tin, and prick all over with a fork.
- Bake for 20 minutes. Set aside and leave to cool whilst you make the caramel.
Now move onto the caramel layer
- Measure all the ingredients into a medium-large saucepan, preferable stainless-steel if you have one.
- Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
- Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 5 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
- Take the saucepan off the heat and stir the caramel for 30 seconds to knock out any air pockets. The caramel will darken in colour and continue to thicken as it cools down.
- Pour the caramel over the shortbread and spread out into an even layer.
- Leave to cool at room temperature for 30 minutes. Then place in the fridge for 1 hour to set.
Make the chopping topping
- Break up both chocolates into separate bowls and microwave in 30-second blasts, stirring between each, until smooth.
- Take the baking tin out of the fridge and pour the milk chocolate on top of the caramel, spreading it out to the edges. Work quickly otherwise the chocolate will start to set.
- Drizzle the white chocolate on top, then use a skewer, knife or toothpick to swirl the chocolates together.
- Put the baking tin back in the fridge to set (roughly 1-2 hours).
Slice the millionaires shortbread
- Remove the tin from the fridge and lift out the millionaires shortbread. Leave at room temperature for 30 minutes to soften the layers.
- Run a large sharp knife under hot water for 30 seconds and dry with a tea-towel (this will help slice through the layers).
- Score the chocolate topping to make a groove, then cut into 12 and serve.
Tried this recipe?Let us know how it was!