I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!
I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.
Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.
To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.
I poured the caramel on top of the shortbread and put it in the fridge to set.
For the chocolate topping I melted 400g white chocolate, 70g pink candy melts, 70g blue candy melts and 70g yellow candy melts.
First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!
After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.
The shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! This shortbread would be great for a children’s birthday party.
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Unicorn Millionaire's Shortbread
- 300 g Plain flour
- 265 g Butter
- 150 g Caster sugar
- 100 g Butter
- 100 g Light brown sugar
- 397 g Carnation condensed milk
- 400 g White Chocolate
- 70 g Pink candy melts
- 70 g Blue candy melts
- 70 g Yellow candy melts
- 3 tsp vegetable oil
Mix together the plain flour, butter and caster sugar for the shortbread and press it into the bottom of a lined 12" x 9" traybake tin until it is compact
Bake it on 160C/325F/Gas Mark 3 for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely
To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot
Pour the caramel on top of the shortbread and put it in the fridge to set
Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
Pour the white chocolate over the caramel and smoothed it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice
To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot