RECIPE : Marbled Chocolate Millionaire Stack

Written By Catherine Parrott

EQUIPMENT:

  • Oven set to 170c

  • Fluted pastry tin

INGREDIENTS:

Shortbread Base 

  •  125g Butter, Cold and Cubed

  • 75g Icing Sugar

  •  120gPlain Flour

  • 75g Light Wholemeal Flour  

Caramel Filling

  •  150g Unsalted Butter

  • 1 x 379g Can of Condensed Milk

  • 100ml Golden Syrup

  • Pinch of Salt

 Marbled Chocolate Topping

  • 50g Dark Chocolate

  • 50g Milk Chocolate

  • 60g White Chocolate

 METHODS:

For the Shortbread base…

Mix together the butter and icing sugar until there are no lumps of butter and the two are nicely homogenised. Add the flours and mix through until a crumbly dough comes together. Pour this into your tin and evenly pat down into tin, flattening with the back of a spoon or small palette knife until you are happy with how even/straight it is. Bake for 20-22 minutes until beginning to turn golden in colour. Remove from the oven and leave to cool in the tin.

For the Caramel filling..

Combine everything in a pan and cook on a gentle heat until the butter has melted. Increase the heat and cook until the colour of light caramel, ensuring to whisk continuously to avoid the sugar burning. Once ready pour over the cooked shortbread base and tap to level out. Leave to cool at room temperature.

For the Chocolate topping…

While the caramel filling is still warm (but not hot to the touch) melt your chocolates separately and pour over the caramel, marbling as you please to finish. Set in the fridge before cutting with a hot knife (it the chocolate cracks that’s ok, it will still delicious!)

Catherine Parrott
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