Ingredients

200g unsalted butter

300g caster sugar

1 medium egg

325g self raising flour

100g Nutella

50g mini marshmallows

100g white chocolate

Method

Preheat the oven to 180°C/ 350°F and line two baking trays with greaseproof paper

Cream together the butter and sugar in a bowl until light and fluffy. Add the egg and beat until combined, then gradually add the flour until a dough consistency is formed.

Break the white chocolate into chunks and add these along with the mini marshmallows, mixing them into the dough. Add the Nutella and marble through the dough using a knife or a wooden spoon. The more gentle you are with this, the better the marble effect will turn out.

Divide the dough into 12-14 balls on the baking tray and squash them down slightly, leaving plenty of space between each cookie as they will spread a lot in the oven.

Bake for around 12 minutes and leave to cool. You could also take them out after about 10 minutes and press marshmallows into the cookies before cooking for another 2 minutes to prevent all of the marshmallows melting. They will still be very soft when you take them out of the oven so I would leave them for a while before you transfer them to a wire rack to cool.

    Millionaire shortbread is one of my favourite things to make and its so easy! It tastes delicious and 

    the marbled chocolate makes it look so much better than with one type of chocolate. If you want it

    to be less messy, it would probably be best to let the caramel set in the fridge between layers but I

    personally prefer to leave the caramel as it is before I pour on the chocolate.

    Ingredients

    75g caster sugar
    250g plain flour
    175g butter
    397g tin Carnation caramel
    150g milk/dark chocolate
    150g white chocolate

    Method

    Preheat the oven to 180°C/ 350°F and line a 20cm square baking tin with greaseproof paper.

    To make the shortbread, beat the butter and sugar together until smooth. Stir in the flour until 
    combined and knead the mixture together. Press the mixture tightly into the bottom of the tin, 
    creating an even surface for the caramel and chocolate. Bake in the oven for around 20 minutes
    or until golden, then leave to cool completely.

    Once cooled, spread the caramel evenly over the shortbread base. I used 1 tin (397g) of carnation
    caramel. Alternatively you can make your own caramel by measuring 100g butter, 100g light    
    muscavado sugar, 2 tbsp golden syrup and 1 tin (397g) condensed milk and heating the mixture    
    gently in a pan until the sugar has dissolved. Bring to the boil, stirring the whole time, until the   
    mixture has thickened slightly and become lighter in colour. Pour the caramel over the shortbread
    evenly and leave to cool. 

    I only left the caramel to cool for about 10 minutes or so while I was melting the chocolate, but 
    you can leave the caramel to set in the fridge for a few hours or overnight if you want it harden
    to a chewy caramel. 

    To make the chocolate topping, break the white chocolate and milk/dark chocolate into separate
    bowls. Set the bowls over pans of simmering water and melt the chocolate. Pour both mixtures 
    evenly over the cold caramel and use a fork/knife to swirl the mixtures together to create a 
    marbled effect.

    Allow to cool and set completely, then cut into squares and serve.