Marbled Millionaires Shortbreads

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Difficulty – Moderate

These marbled millionaires shortbreads have a light crisp shortbread base, a vanilla flavoured caramel and are topped with milk and white chocolate. It’s a moderate bake as the caramel can be a little tricky for a beginner baker, but as long as you continuously stir it and don’t overheat it you should end up with a lovely caramel. It’s a lovely bake for an afternoon snack, for a gift or for children’s party.

Top down picture of a marbles millionaires shortbread cut in half and to upright on some baking paper on a wooden chopping board.
Marbled millionnaires shortbreads

Gluten free plain flour – Plain gluten free flour does not normally contain xanthan gum. For this recipe you do not need to add any xanthan gum as the shortbread needs to be crisp and crumbly. As gluten free plain flour does not contain xanthan gum or gluten it produces a delicious light crisp and crumbly shortbread.

Chocolate – For this recipe I have used a good quality Swiss white and milk chocolate. The better the quality the chocolate you use the better the flavour.

Tip: I have used a 12 inch x 9 inch individual traybake tray, (see image below). You can use a 8 inch x 8 inch tray instead, the cooking time for the shortbread will be the same. The caramel is simply poured over the shortbread layer once the shortbread has completely cooled. Then once the caramel has cooled and you have melted the chocolate, poor the white chocolate over one half, and the milk chocolate over the other, then use a cocktail stick to marble the chocolate by running it from one side to the other of the chocolate. Once the chocolate has set turn out the traybake and cut into 12 pieces.

Marbled Millionaires Shortbreads

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Prep Time 20 minutes
Cook Time 25 minutes
Chocolate topping 45 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Servings 12 Shortbreads

Equipment

  • 1 12 inch x 9 inch Individual tray bake pan
  • 1 Medium pan
  • 1 Small Pan
  • 2 Heatproof bowls
  • 1-2 Cocktail sticks
  • Baking Paper

Ingredients
  

Shortbread

  • 170 grams Gluten free plain flour
  • 113 grams Unsalted butter
  • 57 grams Caster sugar

Caramel

  • 150 grams Soft dark brown sugar
  • 150 grams Unsalted butter
  • 397 grams Condensed milk
  • 1 tsp Vanilla extract

Chocolate topping

  • 200 grams White Chocolate
  • 200 grams Milk Chocolate

Instructions
 

  • Pre-heat the oven to 150℃ (fan), gas mark 2, 300℉ and line the baking tray with baking paper. You need to leave enough excess baking paper sticking up higher than the tin, so the marbled millionaires shortbreads can be easily removed from the tin once baked and set.
  • Measure the 170 grams of plain flour, 113 grams of unsalted butter and 57 grams of caster sugar to a medium sized mixing bowl.
    Butter, sugar and flour in a mixing bowl.
  • Rub the ingredients together with your fingertips until you get fine breadcrumbs.
    Crumbed butter, sugar and flour.
  • Then bring together as a dough and separate into 12 evenly sized pieces.
    Shortbread dough cut into 12 even pieces.
  • Evenly press each piece of shortbread dough into the bottom of each section of the tray baking pan.
    Shortbread dough pressed into the bottom of each individual sections of a baking tray.
  • Then place in the oven and bake for 15 – 20 minutes, or until the edges of each shortbread are lightly golden.
  • Once baked takeout of the oven and leave to cool completely.

Caramel

  • Take a medium sized pan and place 397 grams of condensed milk, 150 grams of soft dark brown sugar and 150 grams of unsalted butter into it.
    Butter, dark brown sugar and condensed milk in a small pan.
  • Then place the pan onto a medium heat and continuously stir whilst bringing the caramel to the boil.
  • Once the butter has melted and all the ingredients are combined and it has begun to boil, reduce the heat a little so the caramel comes to a simmer.
  • Add 1 tsp of vanilla extract and keep stirring the caramel whilst it simmers for 5 – 7 minutes or until it begins to thicken a little.
  • Take the caramel off the heat and let it cool for a couple of minutes.
    Hot caramel in a pan that has been taken off the heat to cool.
  • Add 2½ tablespoons of the caramel on top of each shortbread.
    Caramel placed into the top three section of the baking tray, on top of the shortbread layer.
  • Once you have topped all of the shortbreads with caramel, leave to cool completely.
    All 12 sections topped with caramel.

Chocolate topping

  • Take 200 grams of milk chocolate and break into small pieces. Place in a heatproof bowl and take a small pan and fill it with water to a depth of approximately 2cm. Place the bowl of chocolate on top of the pan. (The bowl must not touch the water otherwise it will burn the chocolate)
  • Then put the pan on a medium heat and leave the chocolate to melt.
  • Once it has just melted take the bowl off the pan and repeat steps one and two above with a separate heatproof bowl and 200 grams of white chocolate.
  • Place two teaspoons of the melted milk chocolate on one half of one of the individual shortbreads and caramel, spreading it over that half evenly.
    One of the twelve sections of the traybake tray topped with half milk and half white chocolate.
  • Then place two teaspoons of the melted white chocolate on the other half and using a cocktail stick make a marble effect by dragging it from the milk to the white chocolate side.
    The milk and white chocolate with a marble effect, made by moving a cocktail stick from one chocolate to another.
  • Repeat steps four and five until you have topped all 12 shortbreads with chocolate.
  • Remove the individual marbled millionaires shortbreads from the tray baking pan and store in an airtight container for up to seven days.
Keyword caramel, Gluten Free, milk chocolate, shortbread, traybake, White Chocolate