FoodBlogSwap: Millionaires Shortbread

I am only just in time with this month's foodblogswap because I have been sick again and I am still recovering. I still wanted to try to post this on time even though I much rather would watch some Downton Abbey with a piece of this shortbread ;) This month we cooked and baked from My Happy Kitchen. Nick and I both choose a recipe to make so there will be another recipe posted later. Probably after the deadline, but that is okay, because the 2nd recipe is an extra post. Nick wanted to make this recipe because it was translated as Twix Pie, and Twix is a candy bar Nick likes very much. For me this recipe was a bit too much, but Nick and the friends we had over the weekend we made this, all enjoyed it very much :)

Millionaires Shortbread: (serves 12)
For the bottom:
- 125 gr flour
- 125 gr soft butter
- 115 gr dark castor sugar
- 80 gr oats

For the caramel and chocolate layers:
- 60 gr butter
- 4 tbsp dark castor sugar
- 1 can sweet condensed milk
- 100 gr dark chocolate

Pre heat the oven to 180 degrees and grease a baking tin or spring form. Mix all the ingredients for the bottom in a bowl. Add the mixture on the bottom of your tin evenly and press it down. Bake for 20 minutes in the oven and let it cool slightly.

Melt 60 gr butter in a pan on low heat. Add the sugar and stir until all sugar is resolved, about 5 minutes. Add the condensed milk and bring to a boil while you keep stirring the mixture. Put the heat on low again and keep stirring for 4 to 5 minutes until the caramel thickens. Add the caramel on top of the bottom layer and spread evenly. Leave it to cool down for about 15 minutes. Then place it in the fridge for another 30 minutes.

Melt the chocolate au-bain-marie. Pour the chocolate over the caramel and place in the fridge again for 30 minutes so the chocolate hardens. Remove from the fridge about 20 minutes before serving.

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