These bar cookies, a cookie shortbread based, and just after its baked, you add the hot caramel, bake it off a bit and after it cools completely, you pour the chocolate. This treat’s origins apparently are in Scotland in the Elizabethan-era (between 1558–1603). During that time, it was common to use ground oats rather than wheat flour. When baking chocolate and condensed milk started being available, they merged into the recipe and is what we now know as the Millionaire Shortbread or Millionaire Chocolate Squares. What makes them Millionaire? The rich and delicious layer of chocolate on top of caramel!
Donal’s version is perfect. I’ve tried my hand at making caramel before, but with the addition of condensed milk and a little bit of corn syrup, the mix is stabilized, resulting in a smooth and golden caramel. Donal uses golden syrup, but you can also use corn syrup or honey. I made them for a birthday dinner and they were a hit! I converted the recipe from grams to cups and tablespoons, but feel free to check out Donal’s original version linked below.
I hope you can make them at home too. They are perfect to make ahead!