Squillionaire's Shortbread

397 g. canned condensed milk, for the filling
120 g. unsalted butter, room temperature
60 g. golden caster sugar
160 g. plain flour
20 g. cocoa powder (I usually use Valrhona, but this time I went for a lighter kind, I think it might be called Dutch process cocoa?)
For the topping:
160 g. plain dark chocolate, chopped (I used half milk, half 70% dark chocolate - otherwise Boyfriend won't go near it!)
30 g. unsalted butter, diced
50 g. white chocolate, chopped and melted.

Makes 16 (or more like 25 in my case - really depends on how you cut them, but I strongly suggest you cut them small - they're very RICH!)

23 x 23 cm. cake pan (greased if it's not non-stick - I have one with a removable bottom, worked a charm ungreased)

Put the unopened can of condensed milk in a heavy pan of water and bring to the boil. Leave to simmer, without covering the pan, for 3-3½ hours. Under no circumstances are the water to go so low so it doesn't cover the can. Keep topping it up - I usually check on it every 15 minutes, but probably only top it up every ½ hour. I'm just trying to be cautious. Let the can cool COMPLETELY before you open the can.

Make the chocolate biscuit base by beating the butter until creamy, then beat in the sugar. Sift the flour with the cocoa into the fluffy butter/sugar mixture, then, working with your hands, make a smooth dough (It is sorta crumbly, but eventually it will turn smoother) Press the dough into the cake pan, making an even layer. Prick well with a fork, chill for 15 minutes.

Bake the base in a preheated (180 C) oven for 20 minutes - until slightly dark around the edges. Don't overcook, it will turn bitter. Let cool.

When completely cold, spread with your dulce de leche. Chill until firm, 1-2 hours.

Melt the dark chocolate. Remove from the heat, then stir in the butter (I actually forgot the butter, but I suppose it will make for smoother cutting out in squares when you get there.) When smooth, spread over the caramel, then leave to set almost completely (goes pretty fast, remember the caramel is cold) Melt the white chocolate, then using a fork or paper icing bag, drizzle it over the dark chocolate.



Leave overnight until firm before cutting.
Eat within one week.

As I already mentioned, they're VERY rich, very sweet - but sinfully good! I cut them into really small squares - half the size you see on the picture - I think they where 3-4 cm x 3-4 cm or something when served, the ones on the picture being 3 by 6, more or less. I had enough to eat with tea with the Boyfriend, bring some to one meeting and even some to the next meeting as well! Everybody loved them - I think I have to start bringing goodies to more meetings, everything runs just a tad smoother, what with all that caramel:-)