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Butterscotch and pretzel millionaire shortbread

Millionaire Shortbread Recipe with Butterscotch and Pretzels

Butterscotch and pretzel millionaire shortbread

Name: Butterscotch and pretzel millionaire shortbread
Total time: 50 min
Yield: Makes 20 squares
Ingredients: 100g salted pretzels blitzed; 100g golden caster sugar; 100g plain flour; 225g unsalted butter diced, plus extra for the tin; 200g golden caster sugar; 100g light brown sugar; 150g double cream; 100g unsalted butter; 250g dark chocolate; 1 tbsp golden syrup; 20-30 salted pretzels

Published: April 19, 2018 at 9:01 AM

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Makes 20 squares

Easy

Total time: 50 mins

+ cooling

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Take your millionaire shortbread up a notch with decadent butterscotch and salty pretzels. The butterscotch gives this classic childhood favourite a real grown up taste

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Alternatives

Complete the dish

Try this butterscotch and pretzel millionaire shortbread, then check out our classic millionaires shortbread, sourdough brownies with pretzels, empire biscuits and vanilla cupcakes. Also discover more easy shortbread recipes.

Ingredients

Nutrition

SHORTBREAD BASE

100g salted pretzels

blitzed
100g golden caster sugar
100g plain flour
225g unsalted butter

diced, plus extra for the tin

BUTTERSCOTCH CARAMEL

200g golden caster sugar
100g light brown sugar
150g double cream
100g unsalted butter

PRETZEL TOPPING

250g dark chocolate
1 tbsp golden syrup
20-30 salted pretzels

Nutrition: per serving

kcal360
fat23.1g
saturates14.1g
carbs34.8g
sugars23.8g
fibre1.6g
protein2.4g
salt0.3g

Method

step 1

Butter and line a 20 x 25cm brownie tin with baking paper.
step 2

For the base, blitz the salted pretzels in a food processor until roughly crushed and tip into a bowl. Put the sugar and flour in the food processor and pulse to combine. Add the butter and pulse until fully combined. Add this mixture to the crushed pretzels and stir to combine. Press the mixture as evenly as possible into the base of the tin and chill for 10 minutes.
step 3

Heat the oven to 180C/fan 160C/gas 4. Bake the base for 20-25 minutes or until golden, then leave to cool.
step 4

To make the caramel, melt the sugars in a wide, deep frying pan and heat gently until the caramel becomes a dark golden colour. Occasionally tip the pan to make sure one side doesn’t brown before the other. Turn the heat up and carefully stir in the cream (it will start to bubble), followed by the butter and keep stirring until you have a smooth consistency. Take off the heat, pour over the baked shortbread and tilt the tin to spread it until you have an even layer. Leave to cool and set completely.
step 5

For the topping, melt the dark chocolate with the syrup until smooth. Pour over the cooled caramel and, again, tilt to the ends of the tin so it fully covers the caramel. Leave for 5 minutes to firm slightly. Scatter the remaining pretzels over the chocolate, leave to cool and set completely. Cut into squares.

Discover more of our indulegnt caramel recipes here...

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