150 g - chocolate, cut into pieces (you can use dark, white or Milk chocolate)
9 inch - cake tin, for baking
How to Make Millionaire's Shortbread
Preheat the oven to 190 degree C.
Sift flour into a bowl and rub butter into it, till the mixture resembles breadcrumbs.
Add the sugar and mix to form a firm dough.
Press the dough into the base of the prepared cake tin. Prick all over, with a fork.
Bake the base for 20 minutes or till, it turns lightly golden in colour. Allow it to cool completely.
Meanwhile, take butter, brown sugar and condensed milk in a saucepan. Cook over gentle heat, till the mixture comes to a boil.
Reduce heat and simmer for another 4-5 minutes, till the caramel thickens and pulls away from the sides. The colour of the caramel, would turn a shade darker.
Take off the heat and pour on top of the shortbread base. Spread evenly and allow it to cool completely.
Melt the chocolate in a double boiler, to a smooth consistency. Make sure there are no lumps.
Check the caramel layer. If it is cool and set, pour the chocolate over the caramel layer and spread with a spatula (if the caramel layer is not set completely, the chocolate and caramel will get mixed ). Allow it to cool completely.
Cut into squares and serve.
Recipe Courtesy: Mareena's Recipe Collections
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.