Espresso Millionaire Shortbread Bars

Instructions

Make the shortbread

Preheat the oven to 350°F (180°C).

Butter a 9-by-9inch (23-by-23cm) baking pan and line with parchment paper. Allow the parchment paper to hang over the sides to make it easier to lift the shortbread out once cooked.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, butter, sugar, egg yolk, vanilla, and salt and beat on medium speed until combined and a dough starts to form.

Tip the dough into the prepared pan and using your hands, press the mixture into the pan until totally level. Using the base of a measuring cup or glass might help to level at the end. Prick the base all over with the tines of a fork.

Bake until golden, 20 to 23 minutes. Remove the pan from the oven and allow it to cool completely.

Make the espresso caramel

In a medium saucepan over low heat, combine the condensed milk, butter, brown sugar, golden syrup, espresso powder, and salt and heat until the sugar has dissolved and the butter has melted, 5 to 8 minutes.

Increase the heat, and bring the mixture to a boil, stirring continuously until the caramel reaches a temperature of 225°F (107°C), turns golden brown, and thickens to a soft fudge consistency, 5 to 10 minutes.

Pour the caramel onto the cooled shortbread base, level with an offset spatula, and refrigerate until set, about 1 hour.

Make the chocolate layer

In a bowl set over a pan of barely simmering water, melt the dark chocolate and butter, ensuring the bottom of the bowl doesn't come into contact with the water.

Once melted and glossy, pour the chocolate mixture over the caramel.

In another bowl set over barely simmering water, carefully melt the white chocolate. Alternatively, melt the white chocolate in the microwave in 20-second increments. Watch closely, as white chocolate can seize quickly.

Spoon melted white chocolate into a small piping bag and pipe horizontal straight lines about 1/4 inch (6 mm) apart over the dark chocolate. Score the lines using a skewer by dragging it up and down the top of the chocolate, perpendicular to the lines that you piped.

Chill in the fridge until completely set, at least 1 hour or overnight. Remove from the baking pan using parchment paper.

Cut into slices or squares using a sharp, hot knife, wiping between each cut. The espresso millionaire shortbread bars can be stored at room temperature in an airtight container for up to 1 week.

Dessert