Salted caramel millionaire's shortbread from The Kitchen Shelf: Take a Few Pantry Essentials, Add Two Fresh Ingredients and Make Everyday Eating Extraordinary (page 186) by Eve O'Sullivan and Rosie Reynolds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on June 03, 2016

    How do you northern folks cope with these cup & spoon measure - it would drive me bonkers - - weights are so much easier and more reliable!!! This was a very easy slice, but, for me, the shortbread base is too deep - and out of balance for caramel & chocolate layers - next time I'll reduce base to 100g butter; 125g flour; 30g sugar and bake a little longer. But then I am trying to replicate the Marks & Spencer slice of my youth (ie 1960s/70s!).

  • Rutabaga on May 31, 2016

    These bars have the advantages of being delicious and easy to make in advance, using common pantry ingredients. Even though I didn't whisk the filling (and used natural unbleached cane sugar rather than superfine) as thoroughly as I should have as it was heating, I found the dark flecks that resulted actually deepened the caramel flavor. There was an unfortunate accident before the chocolate layer completely cooled that led to it caving in a bit, but fortunately that didn't stop them from tasting great.

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