Coffee Millionaires Shortbread with Gold Chocolate Topping Recipe
This Coffee Millionaires Shortbread with Gold Chocolate Topping is a luxurious treat that is sure to please any sweet cravings you might have. A classic Millionaires Shortbread (also called Caramel Slice, Caramel Square) is a layered shortbread snack, It begins with a base layer of buttery, sweet shortbread covered by a layer of thick, smooth caramel and usually topped with milk chocolate and white chocolate feathered in. In my version, I have added instant coffee granules to the satisfying caramel layer for an added depth of flavour. I also chose to top these with a heavenly layer of caramel flavoured gold chocolate.
What is gold chocolate?
“Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application.”
Callebaut
Gold chocolate is a chocolate with a with additions of caramelised ingredients to give a rich, deep flavour. You can buy it with various different names from different companies; “Gold” by Callebaut, “Dulcey” by Valrhona, “Caramelia” by Valrhona which is a milk chocolate with caramel notes, “Caramac” by Nestle or “Caramilk” by Cadburys. You may also create your own caramelised white chocolate by adding white chocolate to a shallow baking tray and cooking on a low heat (about 120°c/240°f) for 30-6 minutes, stirring often until the chocolate caramelises.
So how do I make these Coffee Millionaires Shortbread?
To make this delicious Coffee Millionaires Shortbread Recipe, there are 3 layers to make;
- Shortbread Base
- Coffee Caramel Layer
- Gold Chocolate Topping
Shortbread Base
To begin making the shortbread base, add the room temperature butter to the mixing bowl along with the sugar. Beat on medium for 1-2 minutes until creamy and smooth. Next, add in the flour and cooled coffee and mix until a dough forms. Be careful not to over mix, stop mixing as soon as it starts to come together. Grease and line your square baking tin and firmly press the shortbread dough into the bottom of the tin. Make sure to spread out to all corners. Bake for 15-20 minutes until an even golden brown colour has been achieved all over.
Coffee Caramel Layer
While the base is cooking, prepare the coffee caramel filling. Begin by adding the butter, sugar, syrup and condensed milk to a saucepan. Cook the caramel on a low-medium heat for 15-20 minutes until dark amber and thick. Make sure you stir with a whisk VERY often as it will burn really easily.
If you’re unlucky or get distracted and your caramel starts to burn, you can save it! Do NOT mix it any further. Mixing will bring the burnt bits up from the base. Remove from the heat and immediately pour into another saucepan through a steel sieve (plastic will melt).
Once the caramel has cooked, remove from the heat and add the instant coffee granules and whisk well. Pour over the shortbread base and tilt the tin to evenly spread the caramel to every corner. Allow to cool for 20-30 minutes before chilling in the fridge for a further hour.
Gold Chocolate Topping
Place the caramel golden chocolate into a microwave safe bowl and melt in 20 second increments, stirring in between until fully melted. In another microwave safe bowl, melt the white chocolate in the same way. Pour the caramel golden chocolate over the chilled caramel layer and using a piping bag or spoon, drizzle the white chocolate over in lines. Take a thin knife or small palette knife and drag along the still wet chocolate in alternating lines to create a zig zag effect with the two chocolates. Allow to cool for 15-20 minutes before chilling in the fridge for a further 1 hour.
Once fully chilled, remove from the fridge. Dip a sharp knife into hot boiling water and carefully cut through the millionaires shortbread, taking care to use a slow sawing motion at the top to cut the chocolate without breaking. Keep any leftovers in an airtight container for up to 1 week in the fridge.
How do I cut Millionaires Shortbread without the chocolate cracking?
To prevent the chocolate from cracking, soak your knife in recently boiled hot water for a few seconds. Wipe off the excess water and gently start cutting, using a slow, small sawing motion to cut through the chocolate layer. Once the chocolate is cut you can press down firmly to cut the caramel and shortbread biscuit layer.
For more Biscuit Recipes, check out my Biscuit Category, here.
Maybe you want more Chocolate Recipes? Take a peek at my Chocolate Category, here.
Coffee Millionaires Shortbread
Equipment
- 1 Large mixing bowl
- 1 stand mixer with paddle attachment or electric whisk
- 1 9 inch square baking tin
- 1 Saucepan
- 1 Hand Whisk
- 1 Rubber spatula
- 2 Small microwave safe bowls or double boiler
- 1 thin knife or small palette knife
Ingredients
Shortbread Base
- 120 grams softened room temp butter
- 120 grams sugar
- 180 grams plain flour
- 2-3 tsp fresh liquid coffee cooled
Coffee Caramel Layer
- 160 grams butter
- 120 grams golden caster sugar (regular caster sugar is fine too)
- 60 grams golden syrup/honey/corn syrup
- 1 can condensed milk around 400 grams
- 2 tsp good quality instant coffee
Golden Chocolate Topping
- 150 grams caramel golden chocolate
- 20 grams white chocolate
Instructions
Shortbread Base
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixing bowl or stand mixer bowl, add the room temp butter and sugar. Beat with the paddle or an electric whisk on medium/high for 1-2 minutes until creamy.
- Add in the plain flour along with 2-3 tsp of cold coffee and mix on low until fully incorporated and you have a firm dough.
- Grease and line the baking tin. Press the shortbread dough firmly and evenly into the base of the tin, making sure to press to all edges.
- Bake for 15-20 minutes until an even golden brown colour has been achieved all over.
Coffee Caramel Layer
- While the base is cooking, prepare the coffee caramel filling.
- Begin by adding the butter, sugar, syrup and condensed milk to a saucepan.
- Cook the caramel on a low-medium heat for 15-20 minutes until dark amber and thick. Make sure you stir with a whisk VERY often as it will burn really easily.
- Once the caramel has cooked, remove from the heat and add the instant coffee granules and whisk well.
- Pour over the shortbread base and tilt the tin to evenly spread the caramel to every corner.
- Allow to cool for 20-30 minutes before chilling in the fridge for a further hour.
Golden Chocolate Layer
- Place the caramel golden chocolate into a microwave safe bowl and melt in 20 second increments, stirring in between until fully melted.
- In another microwave safe bowl, melt the white chocolate in the same way.
- Pour the caramel golden chocolate over the chilled caramel layer and using a piping bag or spoon, drizzle the white chocolate over in lines.
- Take a thin knife or small palette knife and drag along the still wet chocolate in alternating lines to create a zig zag effect with the two chocolates.
- Allow to cool for 15-20 minutes before chilling in the fridge for a further 1 hour.
- Once fully chilled, remove from the fridge. Dip a sharp knife into hot boiling water and carefully cut through the millionaires shortbread, taking care to use a slow sawing motion at the top to cut the chocolate without breaking.
- Keep any leftovers in an airtight container for up to 1 week in the fridge.
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