Millionaire's shortbread

Name: millionaire's shortbread
Cook time: 25 min
Total time: 325 min
Yield: 30
Ingredients: 397 g condensed whole milk; 250 g wheat flour; 75 g white caster sugar; 350 g unsalted butter or margarine; 125 g fine cristalsugar; 200 g dark chocolate 70%

Cake bottom covered with caramel and chocolate.

Ingredients

Kitchen Stuff

1 brownie shape (28 x 18 cm)

Directions

Put the unopened can of condensed milk in a pan and add so much water that the can is underneath.
Bring to the boil and cook on low heat for 3 hours with the lid on the pan. Check occasionally if there is enough water in the pan.
Remove the can with the tongs from the pan and allow to cool for 30 minutes.
Preheat the oven to 180 ° C during cooling.
Grease the baking tin with butter, coated with baking paper and grease again with butter.
Put the flour in a bowl with the caster sugar. Cut the butter into cubes and add to the flour mixture. Crumble quickly with your fingertips into crumbs.
Knead the crumbs quickly into a firm dough and spread evenly over the baking tin with your hands. Prick holes in the dough with a fork.
Bake in approx. 30 minutes in the middle of the oven until lightly browned and done. Let cool in the mold on a grid.
Melt the rest of the butter in a saucepan.
Add the caramelised condensed milk, stirring with a whisk until you have a smooth caramel again. This takes approx. 5 min.
Add the granulated sugar and melt on low heat. This takes approx. 1 min. Spread over the shortbread and allow to cool for at least 30 min.
Break the chocolate into pieces. Bring a pan with a layer of water to the boil and turn down the heat.
Hang a slightly smaller pan or refractory bowl, it should not touch the water. Let the chocolate melt in it (au bain-marie).
Pour the chocolate over the caramel and let cool for 30 minutes. Then put 30 minutes in the refrigerator covered.
Cut into 30 squares and serve at room temperature. Bon appétit! .