My beautiful daughter Rosie has a friend that makes the most amazing cakes, My favourite having to be by far Millionaires Shortbread.
 
Rosie has recently made my Chocolate Fudge Cake for her boyfriends family and decided to have a go at the Millionaires Shortbread and it was gorgeous, not that I got much, just the off cut, off the end, as she took the rest to her boyfriends !!! I suppose some is better than none.
 
Rosie has asked me to put the recipe on the blog for her and hopefully next time she makes it I may get a little bit more, I can hope.
 
Buon appetito
 
(Link below is for the Chocolate Fudge Cake)
(Photograph taken of Rosie by her Friend Sam)
 
 

Base:

  • 200g (7oz) shortbread biscuits, crushed
  • 25g (1oz) butter, melted

Filling:

  • 150g (5½ oz) butter
  • 150g (5½ oz) dark brown soft sugar
  • 397g can Carnation Condensed Milk

Topping:

  • 200g (7oz) milk or dark chocolate, melted

You will also need:

  • 18cm (7in) square brownie tin, lined with baking parchment.
  1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
  2. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
  3. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges.
  4. When the chocolate has hardened a little, cut into squares.