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Unicorn Millionaire's Shortbread

Shortbread base, caramel filling, white chocolate topping with swirled pastel coloured chocolate
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 45 minutes
Total Time 45 minutes
Servings 12
Calories 713kcal
Author thebakingexplorer

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown soft sugar
  • 397 g Condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil
  • Star sprinkles optional

Instructions

  • Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 3. Line a 12" x 9" traybake tin with baking paper
  • To make the shortbread layer, mix together the plain flour, butter and caster sugar and press it into the bottom of the tin until it is compact and level
  • Bake it 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
  • Remove from the fridge and let it come to room temperature before adding the chocolate, otherwise it will set too fast and you won't be able to swirl the colours around
  • 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 smooth 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

Nutrition

Calories: 713kcal | Carbohydrates: 82g | Protein: 7g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 278mg | Potassium: 263mg | Fiber: 1g | Sugar: 63g | Vitamin A: 858IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg