GALAXY CHOCOLATE MILLIONAIRE’S SHORTBREAD

RECOMMENDED EQUIPMENT & INGREDIENTS

8″ Square tin

Mixing bowls

Cooling rack

Kitchen scales

Golden syrup

Galaxy Chocolate Bar

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Galaxy Chocolate Millionaire’s Shortbread

Shortbread layer, caramel layer, Galaxy milk chocolate and Galaxy treats on top

Course: DessertCuisine: BritishKeyword: Traybake Prep Time: 1hour hourCook Time: 20minutes minutesSetting time: 2hours hoursTotal Time: 3hours hours 20minutes minutes Servings: 16

Ingredients

For the shortbread

200 g Butter

80 g Caster sugar

225 g Plain flour

60 g Galaxy chocolate chopped up

For the caramel layer

170 g Butter

75 g Granulated sugar

80 g Golden syrup

397 g Condensed milk

For the chocolate topping & decoration

250 g Galaxy chocolate melted

80 g Galaxy Caramel Eggs

160 g Galaxy Enchanted Eggs optional

45 g Minstrels

2 tbsp White chocolate curls

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8″ square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it

To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon, or an electric mixer if you have one

Add the plain flour and mix in, then mix in the chopped chocolate

Tip the mixture into the tin and press it down with your fingers until compact and even

Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin

To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together

Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best

Take the mixture off the heat, and pour it over the shortbread base

Put into the fridge to set for at least 2 hours, or overnight if you prefer

Melt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted

Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface

Place the enchanted eggs, minstrels, caramel eggs into the chocolate and press in, then sprinkle over the white chocolate curls

You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set

It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire’s shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread

Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks

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