Oreo Millionaire's Shortbread Recipe

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option with a similar texture.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while maintaining sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

golden syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides natural sweetness with a different flavor profile.

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line an 8" square tin with baking paper. Grease the tin first with a little butter to help the paper stick to it.

To make the shortbread base, mix the caster sugar and butter together in a bowl until creamy, ideally using an electric stand mixer with the paddle attachment, for 2-3 minutes.

Add the vanilla extract and mix in.

Add the plain flour and salt, and mix in. If using a stand mixer, scrape the bowl down to ensure all of the flour is mixed in.

Add the chopped up Oreos and mix briefly until evenly distributed.

Tip the mixture into the tin and press it down until compact and even, using your fingertips or the back of a spoon.

Bake the shortbread biscuit base for 20-25 minutes until lightly golden around the edges, then leave to cool fully.

To make the caramel, put all of the ingredients into a pan on low heat and stir until melted together and the sugar has dissolved.

Bring the mixture to a boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden. (For gas hobs, boil for 6 minutes; for induction hobs, simmer for 10-12 minutes.) Take off the heat and stir in the vanilla extract, then pour into the tin over the shortbread base.

Put into the fridge to set for at least 2 hours, or overnight. Remove from the fridge and melt the milk chocolate in the microwave, blasting for 30 seconds, stirring, then blasting in 10-second intervals until melted.

Pour the milk chocolate over the caramel and smooth it out, tapping the tin onto your work surface to remove air bubbles. Press the whole Oreos into the wet chocolate in rows, then sprinkle over the Oreo crumbs. Leave to set at room temperature.

To slice, ensure the chocolate has set and is at room temperature. Use a very sharp knife longer than the shortbread for a clean cut. Optionally, score the chocolate to mark sizes of squares before slicing.

Cooking Techniques

Spice Level:

Allergens