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<\/p>\nWhen I think of millionaire\u2019s shortbread I think of richness and luxury, and I get the same thoughts from Galaxy chocolate too. So I combined the two into this Galaxy Chocolate Millionaire\u2019s Shortbread! There\u2019s Galaxy chocolate in the shortbread base, it\u2019s covered with a layer of Galaxy chocolate and then I\u2019ve decorated it with a selection of Galaxy chocolates \u2013 enchanted eggs, minstrels and their caramel eggs. This is a luxury treat as it\u2019s so indulgent and delicious, it really feels special when you bite into a chunk of it! You could have this for Easter if you like, or any time of year with different Galaxy treats on top!<\/p>\n
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INGREDIENT TIPS & EQUIPMENT INFORMATION
\nMake sure your butter is at room temperature before you start baking the shortbread.
\nI used unsalted butter for both the shortbread and caramel layers. You can use salted butter if you like, it won\u2019t make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It\u2019s not that baking spread tastes bad, just that real butter is richer and creamier.
\nYou must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don\u2019t want to happen.
\nYou must use sweetened condensed milk for the caramel layer, evaporated milk will not work.
\nI use granulated sugar for the caramel layer, but caster sugar (also known as superfine sugar) works well too.
\nGolden syrup is sold all over the world, so check the international section in your supermarket if you\u2019re not based in the UK. You can also buy it online from Amazon (see link in the recommend equipment and ingredient section). If you can\u2019t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture \u2013 but it will still be delicious! Check the recipe notes for details.
\nYou can use any kind of chocolate for the topping. Milk chocolate is the traditional option, but dark and white chocolate work well too. Pick any chocolate that is good quality and that you like the taste of, I\u2019d advise avoiding cooking or baking chocolate as it doesn\u2019t taste great.<\/p>\n
Continue Reading in next page<\/em><\/strong><\/p>\n For more answers to Millionaire\u2019s Shortbread questions, check out my original Millionaire\u2019s Shortbread recipe! HOW TO MAKE GALAXY CHOCOLATE MILLIONAIRE\u2019S SHORTBREAD<\/p>\n To make the biscuit base, mix together butter and caster sugar. Then add flour and chopped up Galaxy chocolate and mix to form a rough dough.<\/p>\n Press the biscuit dough into the bottom of a lined tin using your fingers, then bake it for 20 minutes.<\/p>\n Continue Reading in next page<\/em><\/strong><\/p>\n Make the caramel by melting together butter, sugar and condensed milk. Once it is melted, turn up the heat and let it bubble whilst stirring constantly for 6 minutes on a gas hob (or simmer for 10-12 minutes on an induction hob) . Pour the caramel on top of the biscuit base and put it in the fridge to cool and set. Next, pour melted Galaxy chocolate over the top and decorate with the Galaxy chocolates.<\/p>\n HOW DO YOU CUT UP MILLIONAIRE\u2019S SHORTBREAD? Continue Reading in next page<\/em><\/strong><\/p>\n TIPS FOR MAKING THE GALAXY CHOCOLATE MILLIONAIRE\u2019S SHORTBREAD: RECOMMENDED EQUIPMENT & INGREDIENTS*<\/p>\n Continue Reading in next page<\/em><\/strong><\/p>\n 8\u2033 Square tin *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!<\/p>\n Galaxy Chocolate Millionaire\u2019s Shortbread Course: DessertCuisine: BritishKeyword: Traybake Prep Time: 1hour hourCook Time: 20minutes minutesSetting time: 2hours hoursTotal Time: 3hours hours 20minutes minutes Servings: 16<\/p>\n Ingredientes<\/p>\n Continue Reading in next page<\/em><\/strong><\/p>\n For the shortbread Instrucciones Nutrition
\nAlthough I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around \u00a312 ($16.50) .
\nFor teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.<\/p>\n![](\"https:\/\/thebakingexplorer.com\/wp-content\/uploads\/2021\/03\/IMG_8932-1-1024x683.webp\")
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\nTo cut millionaire\u2019s shortbread into neat slices, it is best to do this when it is at room temperature. If you do it straight from the fridge, the chocolate on top could crack, and will be quite solid so will press into the caramel and cause it to ooze out. At room temperature, and using a large sharp knife (ideally a knife that is bigger in length than the length of the shortbread), and gently cutting through works well for me.<\/p>\n
\nI used the standard Galaxy chocolate for the chocolate layer, they also do a darker milk chocolate that you could use instead.
\nI used granulated sugar for the caramel, but you can also use caster sugar.
\nGolden syrup is sold all over the world, so check the international section in your supermarket if you\u2019re not based in the UK. You can also buy it online from Amazon (see link below). If you can\u2019t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture \u2013 but it will still be delicious!<\/p>\n![\"Galaxy](\"https:\/\/thebakingexplorer.com\/wp-content\/uploads\/2021\/03\/IMG_7975-Copy-Copy-746x1024.webp\")
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\nMixing bowls
\nCooling rack
\nKitchen scales
\nGolden syrup
\nGalaxy Chocolate Bar<\/p>\n
\nShortbread layer, caramel layer, Galaxy milk chocolate and Galaxy treats on top<\/p>\n
\n200 g Butter
\n80 g Caster sugar
\n225 g Plain flour
\n60 g Galaxy chocolate chopped up
\nFor the caramel layer
\n170 g Butter
\n75 g Granulated sugar
\n80 g Golden syrup
\n397 g Condensed milk
\nFor the chocolate topping & decoration
\n250 g Galaxy chocolate melted
\n80 g Galaxy Caramel Eggs
\n160 g Galaxy Enchanted Eggs optional
\n45 g Minstrels
\n2 tbsp White chocolate curls<\/p>\n
\nPre-heat your oven to 160C Fan\/180C\/350F\/Gas Mark 4, line a 8\u2033 square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
\nTo make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon, or an electric mixer if you have one
\nAdd the plain flour and mix in, then mix in the chopped chocolate
\nTip the mixture into the tin and press it down with your fingers until compact and even
\nBake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
\nTo make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together
\nBring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best
\nTake the mixture off the heat, and pour it over the shortbread base
\nPut into the fridge to set for at least 2 hours, or overnight if you prefer
\nMelt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
\nPour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface
\nPlace the enchanted eggs, minstrels, caramel eggs into the chocolate and press in, then sprinkle over the white chocolate curls
\nYou can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
\nIt is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire\u2019s shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
\nStore any leftovers in an airtight container, kept in the fridge it will last for 2 weeks
\nMade this recipe?
\nShare on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!<\/p>\n
\nCalories: 456kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 197mg | Potassium: 113mg | Fiber: 1g | Sugar: 27g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg<\/p>\n\n