Description
A festive twist on the classic Millionaire Shortbread, cut into Christmas tree shapes and topped with chocolate and sprinkles.
Ingredients
- For the Shortbread: 1 1/2 cups all-purpose flour
- For the Shortbread: 1/2 cup granulated sugar
- For the Shortbread: 1/2 cup (1 stick) unsalted butter, cold and cubed
- For the Caramel: 1/2 cup (1 stick) unsalted butter
- For the Caramel: 1/4 cup granulated sugar
- For the Caramel: 1 (14 ounce) can sweetened condensed milk
- For the Caramel: 1 tablespoon golden syrup or light corn syrup
- For the Caramel: 1/4 teaspoon salt
- For the Chocolate Topping: 8 ounces semi-sweet or milk chocolate, chopped
- For the Chocolate Topping: 1 tablespoon vegetable oil or coconut oil (optional, for smoother melting)
- For Decoration: Sprinkles for decoration (optional)
Instructions
- For the Shortbread: Preheat oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides.
- In a food processor, combine flour and sugar. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Alternatively, rub butter into flour and sugar with your fingertips.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until lightly golden. Let cool completely in the pan.
- For the Caramel: In a heavy-bottomed saucepan over medium-low heat, combine butter, sugar, sweetened condensed milk, golden syrup, and salt. Stir constantly until butter is melted and sugar is dissolved.
- Bring mixture to a gentle boil, stirring frequently, and cook for 5-7 minutes, or until the caramel thickens and turns a light golden brown. Be careful not to burn it.
- Pour the hot caramel evenly over the cooled shortbread. Let cool at room temperature for at least 30 minutes, then refrigerate for 1-2 hours until the caramel is firm.
- Once caramel is set, lift the shortbread from the pan using the parchment paper overhang. Place on a cutting board.
- For the Chocolate Topping: Melt the chopped chocolate (and oil, if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth, or use a double boiler.
- Pour the melted chocolate over the cooled caramel layer, spreading evenly. If desired, immediately add sprinkles before chocolate sets.
- Refrigerate for 15-30 minutes until the chocolate is firm.
- Using a sharp knife, cut the square into strips, then cut the strips into triangles to form Christmas tree shapes. You can trim the base of the triangles to create a flat bottom or ‘trunk’.
Notes
- Ensure the shortbread base is completely cool before adding the caramel layer to prevent melting.
- Stir the caramel constantly to prevent burning and ensure even cooking.
- If using the optional oil in the chocolate, it helps achieve a smoother, glossier finish.