Happy new month to you all and thanks for stopping by my blog. Today I am sharing a rich shortbread recipe that is sure to satisfy that craving for a rich yummy treat. This shortbread reminds me of the popular chocolate Twix. I am a huge Twix fan, so it was only natural to want to try this recipe out. This shortbread recipe is so easy to make and yummy just by itself, so if you don’t care for the chocolate and caramel, try this by itself.
Ingredients for the shortbread:
2 1/4 cups plain flour
1/2 cup sugar
3/4 unsalted butter softened
7 tbsp unsalted butter diced
1/2 cup light brown sugar
2 400g cans of condensed milk
3 1/2 oz semisweet chocolate
3 1/2 oz milk chocolate
2 oz white chocolate
Preheat the oven to 350 degrees. Lightly grease and line a jelly roll pan. Put the flour and caster sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hands until the mixture form a dough. Put the dough into the prepared tin and press it out with the back of a spoon to cover the base. Smooth it evenly into the tin. Prick all over with a fork and bake for about 20 minutes, or until firm to the touch and very light brown. Leave in the tin to cool.
To make the filling, put the butter, brown sugar and condensed milk into a pan and heat gently, whisking, until the sugar has dissolved. Bring to boil, stirring constantly. Reduce the hear and simmer gently, stirring constantly, for about 5-10 minutes, or until it has thickened and has turned a caramel color. Take care that the mixture does not burn on the base of the pan. Remove from the heat. Pour the caramel over the cookie base, spread even;y, then leave until cold.
To make the topping, melt each type of chocolate separately in heatproof bowls set over a pan of hot water. Another option is to use the microwave but you have to watch closely, timing at 15 second intervals. Spoon lines of plain and milk chocolate over the set caramel. Add small spoonfuls of white chocolate. Use a skewer to form a marbled effect on the topping.