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Grand Productions Caramel Shortcake (Scotland Only) Pack size: 1 x 24 squares. Full case quantity: 8. Crunchy digestive biscuit base layered with Caramel and topped with a milk chocolate flavoured coating. £24.00. £1.00/ea.
CARAMEL(52%)[Sweetened Condensed MILK (WHOLE MILK, Sugar), Partially Inverted Refiners Syrup, SALTED BUTTER (Butter (MILK), Salt), Palm Oil], DIGESTIVE CRUMB BASE (34%)[Digestive Biscuit (WHEAT Flour(WHEAT Flour, Calcium, Iron, Niacin, Thiamine), Palm oil, Wholemeal WHEAT Flour, Rolled OATS, Sugar, Partially Inverted Sugar Syrup, OATMEAL, Dried ...
- Spread The Caramel on The Shortbread Base.
- Top Millionaire’s Shortbread with Good Quality Melted Chocolate.
- When Cool, Cut Millionaire’s Shortbread Into Bars.
Once the shortbread is cool, spread the caramel on top and allow to cool again. Patience is a virtue.
Please don’t go to all the trouble to make this delectable treat and use subpar chocolate! Good quality chocolateis key. Callebaut is just an example, but there are many less expensive chocolate brands that are still very good (Trader Joe’s).
Enjoy the fruits of your labor! You know this isn’t the last time you’re going to make these millionaire shortbread bars, right? Love caramel? Here’s another decadent recipe for you to try: Guinness stout dark chocolate pudding cakes with salted caramel sauce. Or sticky toffee pudding, which has a gorgeous caramel topping.
- (107)
- 254
- Bread, Cookies & Pastries
Apr 27, 2021 · Make the Shortbread. Preheat oven to 180°C / 350°F and line a 9" square pan with parchment paper. Put the flour, butter and sugar in a food processer and pulse until the mixture resembles breadcrumbs. If you don't have a food processor you can also rub the butter into the flour and sugar with your fingertips.
- (10)
- Scottish
- Dessert
- 535
Mar 12, 2024 · Bring to the boil, stirring constantly and allow to boil for 1-2 minutes. Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened. Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side.
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- 280
- Sweet Recipes
When an instant read thermometer reads 225°F (125°C), remove from heat and stir in vanilla extract. Pour caramel over shortbread and smooth it out with the back of a spoon. Let it cool completely. Heat the chocolate in the microwave until completely melted. Scrape all of melted chocolate over hardened caramel and smooth it evenly.
Topping. Break chocolate into pieces and melt – either over a pan of gently boiling water or in the microwave on a lower setting. Pour over caramel, level out with knife and leave to go cold and firm. Cut into 18 pieces and store in an air tight tin.
