Today’s post is all about one of my absolute, favourite things. Ever. Maybe it is one of yours too… it’s chocolate! This recipe for espresso caramel millionaire shortbread (try and say that without your mouth watering) comes from the latest addition to my cookbook collection – “Chocolate” by Katelyn Williams of The Kate Tin, and it’s a goodie!
I have been gifted one or two chocolate themed recipe books in the past but “Chocolate” is on a whole new level. There is no hope for anyone who pages through this book – you will be compelled to make something out of it immediately! The book is filled with delicious recipes ranging from super easy to a bit more challenging and there is a treat for every pocket whether you are looking for an extravagant showstopper for a special celebration or a quick, budget friendly treat to enjoy during the week. The gorgeous photography will have you drooling and there are plenty of tips and tricks from Katelyn to help you get great results at home. I LOVE how at the top of each recipe next to the number of servings there is also a section for “time until you can eat it”. This is a foodie after my own heart and who understands those chocolate cravings!
Shortly after I bought my copy of the book I was showing it to my Dad, who I knew would appreciate the sweet treats as much as I did. After flipping through the book he zoned in on this recipe and said “make this please!”. And here we are! This millionaire shortbread is less sweet than most other versions thanks to its ooey gooey espresso caramel layer which balances perfectly with the buttery shortbread base and the milk chocolate layer at the top. The recipe comes out of the “Naughty” chapter”, other chapters include “Fruity”, “Fancy” and “Speedy” recipes so there is something for everyone in this book.
I can’t wait to try out some of the other recipes – “Broke Brownies for Two” has my name all over them, then there are the white chocolate lemon dream bars, the flourless chocolate cake, the salted caramel tiramisu…. so many fab looking creations to choose from.
“Chocolate” is available at all major bookstores and online, but the even better news is that I am giving away a copy of the book to one lucky reader! Simply pop an email to firstname.lastname@example.org and tell me about your favourite chocolate creation that you love to make at home. You can also enter via the Cupcakes And Couscous Facebook page. Please see T’s and C’s below, good luck!
P.s. After you have entered you should absolutely make yourself a batch of espresso caramel millionaire shortbread – thank you Katelyn for sharing your recipe.
Terms and conditions:
- Competition closes at midnight on Thursday 31 January 2019. No late entries will be accepted.
- Entries must be submitted via email and/or Facebook. Participants may enter on both.
- Competition open to residents of South Africa only.
- The winner will be announced on Monday 4 February 2019 on Facebook.
- The winner will be contacted via email or Facebook. If the winner does not respond within 48 hours a new winner will be chosen.
- Shipping and delivery of the prize will be arranged by NB Publishers.
ESPRESSO CARAMEL MILLIONAIRE SHORTBREAD
Recipe by Katelyn Williams
For the shortbread:
- 125g salted butter, room temperature
- 60g soft brown sugar
- 175g cake flour
For the espresso caramel:
- 200g white sugar
- 2 tbsp water
- 80g salted butter
- 120ml cream
- 100g dark chocolate (70% cocoa), finely chopped
- 1 tsp espresso powder
For the topping:
- 200g milk chocolate, melted
- 1 tsp vegetable oil
1.) Preheat your oven to 220ºC or 200ºC if your oven is fan forced. Line a 23cm round cake tin with baking paper.
2.) Start by making the shortbread. Pop the butter and brown sugar into the bowl of a freestanding mixer and cream for about 8 minutes until light and fluffy.
3.) Add the flour and mix until you have a soft dough. Press the dough into the bottom of your prepared tin. Prick the dough with a fork and bake for 20 minutes until the shortbread is golden around the edges.
4.) Next, make the espresso caramel. Pop the sugar and water in a small saucepan. Without stirring, heat the mixture gently until the sugar has melted and the mixture is a deep golden colour.
5.) Add the butter and cream to the saucepan. Carefully swirl the saucepan to combine everything into a sauce.
6.) Remove the saucepan from the heat. Add the chocolate and espresso powder. Mix, then pour over the shortbread base. Set aside to cool and set.
7.) To make the topping combine the melted milk chocolate and vegetable oil in a bowl. Pour over the set caramel layer and spread evenly. Leave to set completely.
8.) Cut into bars or slices and serve. Can be stored in an airtight container for up to two weeks.