The most decadent sweet treat – Pistachio Dulce de Leche Millionaire’s Shortbread. Extra thick, gooey caramel sandwiched between a layer of dark chocolate & buttery shortbread and topped off with roasted pistachios & flaky sea salt.
What is Dulce de Leche?
Dulce de Leche is a caramel sauce made from caramelised milk and sugar. It is very popular in South America where it is used in desserts and as a spread. Believe me when I say it’s in everything and everywhere; just like peanut butter is over here. So imagine 20 jars of dulce de leche lining shelves and 2 jars of peanut butter. It was a joy!
Don’t be fooled; looks are deceiving
Yes, it looks like a mouthful to eat (and it is) which probably has you thinking it’s a chore to make but honestly it’s very easy to make this Pistachio Dulce de Leche Millionaire’s Shortbread. Three simple layers which are easily prepared. The only difficult part is being patient and waiting for everything to set!
Leave a comment and let me know how you get on making this Pistachio Dulce de Leche Millionaire’s Shortbread. I would love to see your creations over on instagram!
more sweet treats to try
gluten free banana berry muffins
Pistachio Dulce de Leche Millionaire’s Shortbread
Ingredients
For the shortbread
- 180 g plain flour
- 170 g unsalted butter softened & cut into cubes
- 85 g caster sugar
- 65 g cornflour
For the caramel
- 397 g can carnation caramel dulce de leche
- 100 g unsalted butter
- 100 g light brown soft sugar
For the chocolate layer
- 180 g dark chocolate
- 30 g roasted unsalted pistachios roughly chopped
- Pinch of flaky sea salt
Instructions
- Heat the oven to 200°C/180°C fan. Grease and line a 20cm/ 9inch square loose bottomed brownie tin.
- In a large bowl, mix the flour, caster sugar & cornflour. Use your fingertips to rub the butter into the flour mixture until well combined and it forms a dough. Then press the dough firmly into the tin.
- Poke a fork throughout the shortbread, then place in the oven for 30 minutes. The shortbread should be golden brown and firm to touch. Remove from the oven and leave to cool in the tin.
- Meanwhile pour the caramel, butter & sugar into a large saucepan over a medium heat. When the butter has melted, increase the heat and bring the mixture to a hard rolling boil all the while stirring continuously. Heat until the sugar thermometer reads 116°C. If you don’t have a thermometer to hand, the caramel is ready when it has darkened and thickened.
- Reduce the heat to a simmer & continue to cook the caramel for 5-7 minutes, stirring continuously. Pour the caramel over the shortbread and place in the fridge to set for approximately 45 minutes.
- To make the chocolate topping, add the chocolate to a heatproof bowl placed over a simmering saucepan of hot water. Pour the melted chocolate over the set caramel.
- Sprinkle over the chopped nuts and flaky sea salt. Leave to set in the fridge for 1 hour.
- To serve, carefully remove the tin from the loose bottom and use a hot knife to slice into 9 large squares.