CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Walnut & White Chocolate Millionaire’s Shortbread Slices

  • Overview
  • Ingredients
    12 items
  • Directions

These WALNUT AND WHITE CHOCOLATE SLICES are a bit challenging to make, but they do not take long to prepare and once you can make them, they will become a huge favourite!!

Top with speckled eggs for a delicious Easter treat!

Makes ±24 slices

 

SHORTBREAD BASE

120g                butter, at room temperature

60 g                 castor sugar

160 g               cake flour

50 g                 walnuts, finely chopped

CARAMEL FILLING

175 g               butter

175 g               castor sugar

50 g                 golden syrup

1 tin (385 g)     condensed milk

TOPPING

200 g               white chocolate, chopped

50 ml               cream

                        speckled eggs (OPTIONAL)

                        chopped walnuts for sprinkling

 

  • TO MAKE THE SHORTBREAD BASE: Preheat the oven to 160 °C. Grease and line a 22 x 22 cm baking sheet with baking paper
  • Cream the butter and castor sugar together. Add the flour and walnuts to make a dough.
  • Press the dough into the prepared baking sheet and bake for about 20 minutes until a light golden brown.
  • Remove from the oven and cool.
  • TO MAKE THE CARAMEL FILLING: Melt the butter, castor sugar and syrup together in a saucepan over low heat. Add the condensed milk.
  • Stir continuously with a wooden spoon or whisk over low heat until the mixture becomes thick and almost fudge-like – about 8 minutes. You have to stir fast to prevent the mixture from burning at the bottom of the saucepan.
  • Spread the hot caramel over the shortbread base and cool.
  • TO MAKE THE TOPPING: Melt the chocolate and the cream in the microwave or a saucepan on low heat.
  • Spread the chocolate over the caramel and cool. Add speckled eggs (OPTIONAL) and some more chopped walnuts.
  • Cut into squares when the chocolate is set and place in the fridge to get ice cold before removing the shortbread from the baking sheet

TIP: I drop a bit of the caramel into cold water to check if it is ready – if it forms a soft ball in the water it is ready to use.