Easy Chocolate Caramel Slice || Millionaire's Shortbread
Simple and Easy Chocolate Caramel Slice aka Millionaire's Shortbread recipe with leftover sugar cookie dough, 2 ingredients caramel and super smooth chocolate layers.
Equipment
- Pan to make caramel
- Loaf tin or a baking tray
- Double boiler or microwave to melt chocolate
Ingredients
For the short bread/Cookie later
- 200 gm Cookie Dough or pie dough or short crust Use my Almond linzer cookie dough :)
Caramel Layer
- 150 ml Sweet Condensed Milk
- 50 gm Unsalted Butter
- 1/2 tsp Seal Salt More if needed
Chocolate Layer
- 150 gm Dark or milk chocolate
- 1 tsp Coconut Oil
To Garnish
- Sea Salt as needed Optional
Instructions
- Line a baking tray or a loaf pan with non-stick paper/Parchment paper.
- Press down the cookie or pie dough as a even layer in the tray or loaf pan.
- Bake in a preheated oven of 180 degrees Celsius for 18 -22 minutes.
- Chill in the same pan. Do not take it out.
Make the caramel
- In a sauce pan, add the condensed milk and the butter.
- Heat on low flame and whisk continuously. If you see light brown specks of burnt condensed milk, no worries. Keep whisking or stirring until the mixture turns light brown in color.
- Add the sea salt and mix well.
- Pour it on top of the chilling cookie/shortbread layer and spread evenly.
- Chill in fridge at least for an hour or 15 minutes in freezer.
Chocolate Layer
- Heat water in a small pan and place a heat proof bowl with the chocolate and coconut oil on top of it. Lower the flame and let the water simmer. Ensure the water doesn't touch the chocolate bowl.
- The chocolate will gently melt.
- Once half done, whisk gently until the chocolate is fully melted and smooth.
- Pour immediately on top of the caramel shortbread pan. Swirl gently, or spread if you like evenly. I like swirling the pan towards all the ends to get a glossier finish always.
- Set at room temperature for 2-3 hours or chill in fridge or freezer.
- Slice into bars, squares.
- Sprinkle salt flakes on top.
- Enjoy.