Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Chocolate Millionaire’s Shortbread

Cooking time: 
15-30 minutes
Makes 16 squares
Preparation time: 
15-30 minutes
  • 100g Stork tub, softened
  • 50g caster sugar
  • 175g plain white flour
  • 110g Stork tub
  • 110g Billington’s Golden Caster Sugar
  • 1 x 397g can of condensed milk
  • 150g dark chocolate cake covering
  • 150g white chocolate cake covering
  • Oven thermometer
  • Scales
  • Stand Mixer
  • Spatula
  • Sieve
  • Baking paper
  • 20 x20 cm baking tin
  • Mixing bowls
  • Spoons
  • Non-stick pan
  • Cocktail sticks
  1. Preheat oven to 160c fan/180c/Gas Mark 4.
  2. Line a baking tin, approx. 20 x 20cm, with baking paper.
  3. Cream together the softened Stork and sugar in a stand mixer until light and fluffy.
  4. Add the flour to the bowl and ensuring the splash guard is in place mix on a low speed until the dough resembles moist coarse breadcrumbs.
  5. Tip the dough into the prepared tin, spread evenly over the base and flatten using the back of spoon.
  6. Bake in the oven for 20 minutes until lightly golden around the edges.
  7. Allow to cool completely in the tin.
  8. To prepare the caramel layer place the Stork, sugar and condensed milk in a medium non-stick pan.
  9. Heat over a low heat, gently until the Stork and sugar are melted stirring occasionally.
  10. Increase the heat to medium and bring to the boil stirring constantly for five minutes.
  11. Pour the caramel over the shortbread base and allow to set.
  12. Once set melt the dark and white chocolates separately. Pour both over the caramel in a random pattern. Swirl together using a cocktail stick.
  13. Allow to set , cut into squares and serve.
  14. Allow each layer to set and cool properly before moving on to the next stage.
  15. When making the caramel, once boiling, it is very important to stir the mixture constantly to stop it from burning on the base of the pan and ruining the taste.

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