Description
A delightful dessert combining layers of shortbread, raspberry jam, caramel, and chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1 cup sweetened condensed milk
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- Cream together 1 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy.
- Gradually add 1 3/4 cups of all-purpose flour and 1/4 teaspoon of salt, mixing until a dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake for 20-25 minutes or until lightly golden. Remove from the oven and let it cool completely.
- Spread 1 cup of raspberry jam evenly over the cooled shortbread base.
- In a saucepan over medium heat, combine 1 cup of sweetened condensed milk, 1 cup of light brown sugar, and 1/2 cup of unsalted butter. Stir continuously until the mixture comes to a boil.
- Reduce heat and simmer for 5-7 minutes, stirring constantly until it thickens slightly. Pour the caramel mixture over the raspberry layer and spread it evenly.
- Allow the caramel to cool for about 30 minutes at room temperature, then refrigerate for at least 1 hour to set.
- Once set, melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Pour the melted chocolate over the caramel layer and spread evenly.
- Refrigerate for an additional 30 minutes to allow the chocolate to set.
- Once set, lift the shortbread out of the pan using the parchment overhang and cut into squares.
Notes
- For a twist, try using different fruit preserves like strawberry or apricot instead of raspberry.
- Sprinkle sea salt on top of the chocolate layer for a sweet and salty flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 30g
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: N/A
- Protein: 3g
- Cholesterol: N/A
Keywords: Raspberry caramel millionaires shortbread