I am sure I have said this before but Millionaire Shortbread is my absolute favourite tray bake ever, like EVER! The soft crumbly biscuit, the gooey delicious caramel and then of course chocolate on top. This recipe is Millionaire Shortbread but with a slight twist as you can probably tell from the title.
The M&M part of this recipe is the topping. If you don’t know M&M have the most incredible chocolate spread. It is a bit like Nutella but with added mini M&Ms in it is soooo good! I don’t really like chocolate spread on toast or pancakes I much prefer butter and jam so I bought it not really knowing what to do with it because I wasn’t going to have it on toast. Then when I was making my Giant Cookie Cake Recipe for a guest post on Brighter Crafts sight I had the idea of why not try and add the M&M spread on top of the caramel.
The millionaire base is pretty much the same as my Millionaire Shortbread l increased the biscuit recipe slightly just because I like a thick biscuit base and the Millionaire Shortbread wasn’t thick enough for my liking. The caramel recipe is exactly the same. There are so many different methods for making caramel I like this one the best and it works the best for me. I am slightly terrified of making caramel I haven’t had the best experience with it in the past and also it is just so hot! I am terrified of burning myself.
This recipe calls for butter, light muscovado sugar, and condensed milk and if you bring it to the boil slowly I find it much easier to control what is happening and how brown the caramel goes. DO NOT please whatever you do use a tinned caramel like carnations or a thick caramel sauce that won’t set and as soon as you try and cut through the shortbread the caramel will just sqidge right out the sides and you’ll end up with a bit gloopy, sticky mess. As scary as caramel is you need to have a caramel that will set to make the millionaire shortbread.
For the topping, aka the best bit, I mixed the chocolate spread with melted chocolate. I mixed the spread with milk chocolate because the spread wouldn’t have set otherwise and again like the tinned caramel when you cut it, it would turn into a big gloopy mess. When you leave it to set you can pop it into the fridge or you can leave it to one side in the kitchen. If you put it in the fridge everything will set a lot faster but when you cut it into individual squares it might crack the chocolate on top. If you leave it to cool on the side, it will take a lot longer to set but it should be softer so when you cut into it the chocolate won’t crack. I decorated it with lots and lots of chocolate M&Ms of course.
Hints and Tips
The millionaire shortbread should last in an airtight container in the fridge for up too 2 weeks.
You don’t need to add M&Ms you can use Smarties or any of your favourite sweets.
Please, please, please don’t use tinned caramel you will just end up with a big gloopy mess.
This recipe makes 12 squares.
For the Shortbread
275g Plain Flour
125g Caster Sugar
200g Unsalted Butter
For the Caramel
50g Unsalted Butter
50g Light Muscovado Sugar
397g Sweetened Condensed Milk
For the Topping
200g Milk Chocolate
200g M&M Spread
M&Ms to decorate
Make the Biscuit
- Preheat your oven to 180ºC/160º Fan/Gas Mark 4. Line a 9×9 inch square tin with baking parchment and leave to the side.
- Put the sugar and flour in a bowl. Using your hand’s mix in the butter using a rubbing motion with your fingers until it forms breadcrumbs. Once the breadcrumbs form knead the mixture together to form a dough.
- Press the dough into the bottom of your pre-prepared square tin. Prick the shortbread with a fork (this will stop any air bubbles forming) and bake for 20 minutes until the dough is a very light golden colour. Leave to cool in the tin.
Make the Caramel
- Place all the ingredients in a pan on a low to medium heat until all the sugar has dissolved.
- Bring to the boil, then reduce the heat and simmer gently. Stir continuously for about 5-10 minutes or until the mixture has thickened and is golden brown. (Please don’t put your finger into the pot to see if it tastes nice!!)
- Pour the mixture over the top of your cooled shortbread and leave until the caramel to cool.
For the Chocolate Topping
- Once your caramel has cooled. Melt the chocolate in the microwave in 10-second bursts until it has melted completely.
- Add the M&M spread into a bowl and soften in the microwave for 10 seconds. Pour the melted chocolate into the bowl with the M&M spread and mix until both are combined.
- Pour the mixture over the top of the caramel and smooth until it covers all the caramel.
- Decorate with M&Ms and leave until the chocolate has set.
- When the chocolate has set cut into squares.
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