Maltesers Millionaires Shortbread Food

MALTESERS MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat your oven to 160C/140C fan/gas 3.
• Line a 20cm shallow square cake tin with non-stick baking paper.
• Pop your flour, butter and sugar into a food processor and blend.
• When the mix comes together, remove and press into your tin.
• Bake in your oven for 30 minutes.
• Remove and allow to cool, and resist having a bite!
• Put the butter and sugar into a nonstick pan and heat, stirring until melted.
• Add in the condensed milk and stir continuously until the filling has thickened slightly.
• Immediately pour over the baked shortbread base.
• Pop that in the fridge and while it sets, carefully melt the chocolate in the microwave, let it cool a little, then pour over the set caramel.
• Now the fun bit. Top with loads of Maltesers.
• Leave to set on the side, cut into squares and enjoy.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350°F butter the bottom and sides of aa 9-by-13-inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended.
• Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
• Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
• Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.
• Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth.
• Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
• Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
• In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
• Put in the refrigerator for 1 hour, or until the glaze hardens.
• Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.