As for the dulce de leche, you can substitute any caramel or toffee thick enough but spreadable. You can also make your own by cooking a whole can of condensed milk (not opened) in a simmering pot of water for about 2 hours. I don't know about you but I'm scared of trying (maybe if I'm desperate) for fear of explosions. I adapted this from Sue Lawrence's excellent Book of Baking - my favourite at the moment. Not sure why this is called "millionaire's". Maybe it makes you feel like a million bucks with the indulgent bites of the rich ingredients. ;)
450 g [3 1/2 cups] plain flour - sifted
115 g [2/3 cups] golden caster sugar (superfine sugar)
250 g [1 cup] butter - softened
*For the filling and topping:
1 x 450 g jar of dulce de leche
250 g good quality milk or dark chocolate
- Butter a 13 x 9 inch baking pan. Preheat oven to 180°C/fan 160°C/350°F.
- Mix the flour and sugar in a bowl.
- Add in butter, kneading it in the flour mixture to form a dough. (This can be also done in a food processor.)
- Press the dough into the baking pan making sure to level it. Prick all over with fork.
- Bake in oven for 30 - 35 minutes or until pale golden brown.
- Remove pan from oven and cool for about 30 minutes.
- While it's cooling off, warm the dulce de leche either by: microwaving/steaming in the jar with the lid off *or* spoon into a saucepan and heat very gently.
- Once the pan (with shortbread) has cooled off, spread the warm dulce de leche evenly on top. Cool for about 30 minutes.
- Put a heatproof bowl on a saucepan of simmering water and let the chocolate melt in it.
- Spread it on top of the dulce de leche, gently spreading it to cover completely.
- Leave to cool completely before cutting into squares and removing from the pan.