Millionaires Shortbread - Chocolate, Ginger and Caramel Slices

Name: Millionaires Shortbread - Chocolate, Ginger and Caramel Slices
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 16 Millionaire's Shortbread Slices
Ingredients: 225 g butter shortbread cookies; 125 g butter, melted; 150 g butter; 150 g soft brown sugar; 397 g carnation condensed milk; 75 g stem ginger in syrup, drained and chopped (optional); 115 g dark chocolate, melted; 115 g milk chocolate, melted; 2 teaspoons vegetable oil

Submitted by French Tart

"My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee."

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photo by AaliyahsAaronsMum

Ready In:: 1hr 10mins
Ingredients:: 9
Yields:: 16 Millionaire's Shortbread Slices

ingredients

For the base
225 g butter shortbread cookies
125 g butter, melted
For the filling
150 g butter
150 g soft brown sugar
397 g carnation condensed milk
75 g stem ginger in syrup, drained and chopped (optional)
For the topping
115 g dark chocolate, melted
115 g milk chocolate, melted
2 teaspoons vegetable oil

directions

You will need:
A square baking tin, 20cm (8”), greased and base-lined with baking parchment or paper.
To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
Hide the remaining slices from all other family members and friends!

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Reviews

The key to these little morsels of richness turning out perfectly is making sure you're caramel filling boils long enough. I suspect that didn't happen to my batch as my caramel is really soft and gooey and actually the bars need to be kept refrigerated in order for the caramel to stay somewhat together. I used a graham cracker base (won't do that again either) and also omitted the ginger in syrup. I cut these into little inch squares as you don't need much due to the richness. I can see these bars being a wonderful addition to most holiday trays. Thanks Karen:-) Made to honor FT for all she did in making HolidayTag such a fun game.

CoffeeB
I doubled the recipe and made two batches, one with the ginger (used crystalised ginger) and the other without and both were considered outstanding. The caramel was nice and gooey, the biscuit base crisp and rich and the chocolate rich and well set. The recreation supervisor ended up loosing track of how many recipes she had to copy for people to take home. Thanks French Tart for allowing me to impress, made for Everyday A Holiday.

I'mPat
Absolutely GORGEOUS! DH's been pestering me to make these ever since he'd seen your pics in the photo forum 4-5 months ago! I finally put him out of his misery!!! Few changes though, well, with one major change: I don't have an 8" cake tin, so I decided to convert this recipe to fit into a 9"x13" pan! I think I got my calculations right (well, most of it) since the caramel wasn't runny but my base wasn't as thick as yours, as seen in the pic. I didn't add in the ginger since a) I didn't have any ginger in syrup and b) DH had specified "NO ginger"! And for the chocolate topping, I used a mixture of milk and white chocolate since that's what I had. I shared some with our neighbours, got a lot of "hhhmmmm"s from all! Thank you, FT, for sharing this wonderful recipe, definitely a keeper.

AaliyahsAaronsMum
These were heavenly. The caramel was not runny at all. Most importantly, I thought the chocolate to caramel to cookie proportions were perfect. The ginger was a nice touch. Thank you for sharing this family recipe!

minnie chef
I don't know if my filling turned out the way it was supposed to or not. It was very runny and I expected more of a soft caramel filling. I liked the base and topping ok. I used a gram converter and used 3/4 cup butter; 3/4 cup brown sugar and 14 oz sweetened condensed milk. Were these correct measurements for the filling? If not, let me know and I will attempt this a second time. If they are correct, I won't be making it a second time.

thecatergator

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RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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