Caramel shortbread, also known as caramel shortcake, caramel squares, caramel slice, millionaire's shortbread, and millionaire's slice, is a biscuit confectionery item composed of a crunchy and rich rectangular shortbread biscuit base topped with a chewy and soft caramel filling and a shiny milk chocolate topping. The shortbread gets its texture from butter, while condensed milk gives a creamy caramel filling, and good quality chocolate is the base for a soft, rich topping. Additional ingredients and occasional add-ins may be incorporated, such as ground almonds or semolina flour. It is prepared in stages, with the cookie-like shortbread base baked first, followed by the caramel and chocolate.
History
Some of the first known recipes and references are in Australian journals and cookbooks from the 1970s, most notably in The Australian Women's Weekly, where it is known as "caramel slice". The alternative name "millionaire's shortbread" seems to have originated in Scotland. Highlighting just how popular this confection has become outside of Australia and Britain, it was featured in a 2018 episode of America's Test Kitchen.
Recipe
The original recipe from "The Australian Women's Weekly"
Base: Cream 125g of butter and 1/4 cup of sugar. Slowly sift in 1 cup of plain flour and knead until combined. Press into 28cm x 18cm tin and bake in moderate oven for 20 minutes or until golden brown.
Caramel: Meanwhile, combine 400g of sweetened condensed milk, 1/2 cup of sugar, 3 tbs golden syrup and 125g of butter over low heat until butter melts and sugar is dissolved. Continue to stir and increase to boil and then reduce to simmer stirring constantly for approx five minutes or until golden brown. Pour the caramel over cooled base and refrigerate.
Icing: Melt 90g of chocolate and 30g of butter and stir until combined. Pour over cold caramel mixture and refrigerate until icing is hard.
Cut: Slice is typically cut into 3 inch squares.
Note: Australian baking tablespoons are 20ml, so in total 60ml golden syrup is used. Butter can be replaced with margarine. 1 Australian baking cup is 250ml, or 150g of flour.
Variations
Some variations include chocolate caramel slice, chocolate coconut caramel slice, caramel macadamia slice, caramel shortbread slice, and sticky salted caramel apple slice.
