Spooky Miso Millionaires Shortbread

Looking for an indulgent and decorative Halloween bake? Look no further than this Spooky Miso Millionaires Shortbread recipe! A gooey layer of miso caramel is encased between the crumbly shortbread base and spooky chocolate topping – each bite is sweet, salty, rich and irresistibly delicious! White chocolate ghosts, spiderwebs and sprinkles decorate the top of the millionaires shortbread for a fun and festive Halloweeney finish!

5 from 1 vote

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Prep Time 45

Cook Time 25

Chill Time 3

Total Time 4 10

Course Afternoon Treat, Dessert, Snack, Treat

Cuisine American, British, Halloween

Servings

Equipment

Ingredients

For the shortbread base:

200 grams Unsalted butter room temperature
100 grams White caster sugar
1 teaspoon Vanilla extract
300 grams Plain flour

For the miso caramel layer:

150 grams Unsalted butter
30 grams Light brown sugar or caster sugar
60 grams Golden syrup
1 tin (397g) Condensed milk
1.5 tablespoons White miso paste

For the spooky chocolate topping and decoration:

300 grams Milk chocolate
100 grams White chocolate
Spooky sprinkles and edible eyes

Instructions

Start by making the shortbread base:

Preheat the oven to 180°C fan / 160°C electric. Line an 8inch square baking tin with greaseproof paper.
Beat the butter, caster sugar and vanilla extract together until light and fluffy. Add the flour and fold to make a shortbread dough.
200 grams Unsalted butter, 100 grams White caster sugar, 1 teaspoon Vanilla extract, 300 grams Plain flour
Press the dough out into the baking tin and prick all over with a fork.
Bake for 25 minutes until golden and firm. Place in the fridge to cool.

Now make the miso caramel:

Combine the butter, brown sugar, golden syrup and condensed milk in a large saucepan.
150 grams Unsalted butter, 30 grams Light brown sugar, 60 grams Golden syrup, 1 tin (397g) Condensed milk
Place over low heat and stir until the ingredients have melted into a smooth mixture. Now stir in the miso paste until dissolved and no lumps remain.
1.5 tablespoons White miso paste
Turn the heat up to medium so the mixture starts to boil. Keep stirring continuously (scraping around the edge and bottom of the pan) for 6 minutes until the caramel thickens and turns light golden in colour. Remove from the heat and continue stirring to knock out the air bubbles.
Pour the caramel over the shortbread base and return to the fridge for 1 hour to set.

For the chocolate topping:

Finely chop the milk chocolate and place it in a large glass bowl. Microwave in 30-second increments, stirring in-between, until the chocolate is smooth and melted. or 60-90 seconds. Transfer 2 tablespoons of the chocolate into a piping bag (this will be used to pipe the ghost faces). Set aside for now.
300 grams Milk chocolate
Melt the white chocolate in the same way and transfer 2 tablespoons into a piping bag (this will be used to pipe the spiderwebs).
100 grams White chocolate
TIP: You'll need to work quickly when adding the decorations so the chocolate doesn't set. Take the baking tin out of the fridge and pour the melted milk chocolate on top, spreading it out into an even layer.
For the ghosts: Dot teaspoons of melted white chocolate on top and use a toothpick to drag them into a ghost shape. Pipe the ghost's eyes and mouth using the melted milk chocolate.
For the spiderwebs: Pipe spirals of melted white chocolate and use a toothpick to drag through the circles starting from the middle to create a spiderweb. Place the edible eyes on top.
Finish by decorating with spooky sprinkles to fill in the gaps, then return to the fridge for at least 2-3 hours or until completely set.
Spooky sprinkles and edible eyes
For neat slices, use a sharp knife to score the top of the millionaire's shortbread. Then heat the knife under hot water, wipe it dry, and firmly slice through the layers. Enjoy!