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Millionaire Shortbread Bites

Nice and buttery Millionaire Shortbread bites with a chewy caramel middle and milk chocolate top!

This recipe yields 30 “bites” when using the moulds I have linked below.

Additional Equipment Required

I use 3.5 cm square silicone moulds for these Millionaire Shortbread Bites.
Specifically these but any will do.

RECIPE

Shortbread Base

  • 250g Plain flour.
  • 150g Unsalted butter.
  • 85g Caster sugar.
  • 30 Drops of Foodie vanilla essence.

Caramel Filling

  • 150g Unsalted butter.
  • 150g Light brown soft sugar.
  • 3 tablespoons golden syrup.
  • 200g Condensed milk.
  • 30 Drops of Foodie vanilla essence (optional).

Chocolate Topping

  • 300g Milk chocolate but you can get away with a block of 200 if used sparingly. I like a generous topping!

METHOD

Shortbread

  • Preheat the oven to 190c/170c fan assisted.
  • Add the flour and sugar into a blender and give a quick blitz to combine.
  • Chop in the cold butter and add the vanilla.
  • Blitz until all combined.
  • The colour will change from white to a yellow doughy colour.
  • Scoop out, finish combining by hand and squeeze into a ball.
  • Pinch off pieces of 15g and press down into the silicone moulds.
  • Bake for 10-12 minutes or until the shortbread starts turning golden brown.
  • Leave to cool.

Caramel Filling

  • Add all the ingredients into a saucepan on high heat.
  • Stir until all combined.
  • Bring to the boil and stir for around 4 minutes, until the caramel starts to darken and thicken.
  • Remove from the heat and stir vigorously for another 3 minutes.

Chocolate Topping

  • Not much to say here! Melt the chocolate how you like.
  • Can microwave in 20 second bursts, stirring each time.
  • Melt in a pot over a medium heat, slowly stirring.
  • Boil water in a pot and add the chocolate to a bowl, place the bowl over the water and stir the chocolate until melted.

CONSTRUCTION

  • The shortbread will already be in the moulds as you baked it in them.
  • Spoon a teaspoon of caramel into each mould cavity as soon as you have finished stirring.
  • You don’t want to let it set and get too thick to spoon out.
  • Now spoon a teaspoon of chocolate into each mould cavity.
  • Set in the fridge until the chocolate is set.