With it being St Patrick’ Day this week, I thought I would create a delicious sweet treat with an Irish nod. This recipe for Baileys Millionaire Shortbread is ridiculously decadent and naughty for sure, a rich buttery shortbread, a thick layer of creamy caramel spiked with the iconic flavour of Baileys Irish Cream Liquor and deep, dark chocolate topping to cut through the sweetness of the caramel.
For the shortbread, I used our dear family friend’s old recipe. I have written before about the culinary influence that Eunice had on me and her love of using proper butter for making her shortbread and was drilled into me from a young age. It was lovely to use her handwritten recipe to create this shortbread and to share it with you.
If you don’t want to add Baileys to your caramel, the millionaire slice will still taste sublime, but the Baileys is a nice extra naughty treat to include. Adding the Baileys after making the caramel means you’ll keep most of the flavour in the caramel rather than boiling it off in the melting process.
Equipment You'll Need
Makes 12 Slices
For the Shortbread –
- 170g Unsalted Butter, room temperature
- 115g Caster Sugar
- 55g Cornflour
- 225g Self Raising Flour
For the Caramel
- 150g Dark Brown Soft Sugar
- 150g Unsalted Butter
- 397g Condensed Milk
- 3 1/2 tbsp Baileys Irish Cream
For the Chocolate Topping –
- Make the shortbread first. Line an 8″ square tin with parchment paper and set it aside. In a stand mixer, beat the butter and sugar until pale and fluffy. Mix in the flour and cornflour until it starts to come together. Don’t overmix with the machine, use your hands to bring the dough together. Knead together, press the dough into the bottom of the prepared tin. Using a heavy-bottomed glass, press the dough down, to the edges and even across. Using a fork, prick the base all over. Chill for 30 mins.
- Oven to 180C, remove the dough from the base and bake for 15 minutes until golden brown all over. You want the base to be golden as you don’t want a soggy base when you pour on the caramel. Leave to cool completely.
- While the base cools, make the Baileys caramel layer. In a large pan, melt the butter, sugar and condensed milk together. Breaking up any sugar lumps, and once melted. bring to a rapid boil for a minute or until the mixture thickens. Keep stirring throughout. Take the pan off the heat, stir in the Baileys, careful as some steam will come off the mixture. Pour the caramel over the cool based. Leave to cool at room temperature then transfer to the fridge for at least a couple of hours or overnight.
- Once the caramel has set, melt the dark chocolate and the oil, over a bain-marie gently. Pour over the top of the caramel, quickly move the tin around to move the chocolate around to coat the caramel. Melt the white chocolate and transfer to a piping bag and let your artistic side let loose decorating the surface. Let the chocolate set before cutting into slices.
- Category: Chocolate, Caramel
- Method: Baking
- Cuisine: British
If you’re looking for other recipes to make for St Patrick’s Day, why not try a recipe for a Guinness Cake with Cream Cheese Frosting?
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