When in doubt, when you’re weighed down with essays and exams, when you want to be surrounded by blankets, cushions and a million Christmas films the only answer is salted caramel millionaires’ shortbread.

It’s lavish, rich and packed full of sugar. Everything that you need to keep you motivated through the long winter days. It’s not for the faint hearted or the people who favour savoury. A serious sweet tooth is necessary for the buttery shortbread base, rich silky caramel with a hint of salt, smooth creamy chocolate and crunchy honeycomb pieces sprinkled on top.

They are very simple to make, but each component needs to have time taken over it. It’s important to rub the butter into the flour but not so much that it crumbles to pieces. This is so it is rich and buttery but still holds its shape when you cut through it.

You can make your own caramel however I used the Waitrose caramel dipping sauce and added salt. The caramel sauce is very similar to Dulce de Leche. It’s incredibly sweet and rich. Sticky and melts as it meets your mouth. It’s important to leave it in the fridge for around one hour to harden once poured onto the shortbread. If not it will fall to pieces as you cut through it.

The only way to suitably finish it off is to top it with Belgium milk chocolate and drizzle with white chocolate. Depending on your favourite part of the millionaires’ shortbread you can change the ratios how you like. I poured a thick layer of melted chocolate on top so you have a big bite of chocolate that slowly melts in your mouth before reaching the sweet caramel.

shortbread

The Recipe – Makes 16 (Adapted from BBC Food)

225g plain flour
175g unsalted butter, cubed
75g caster sugar
Drop of vanilla essence
2 jars of Waitrose caramel dipping sauce
Salt
350g milk chocolate
Small bar of white chocolate
Honeycomb pieces

– Pre heat the oven to 150 degrees celsius.
– Line a 20cm square cake tin with baking paper.
– In a bowl mix together the flour and butter until it resembles breadcrumbs.
– Add the caster sugar and vanilla essence until it forms a dough like texture.
– Press it into the cake tin and press down with the back of a spoon.
– Prick all over with a fork and bake for 30 minutes until golden brown.
– Leave to cool. Meanwhile mix the 2 jars of caramel sauce with a few pinches of salt.
– Once cooled, pour the caramel sauce over the shortbread base. Chill in the fridge for about an hour.
– Melt the milk chocolate in a bowl and once the caramel has set, pour over.
– Sprinkle the honeycomb pieces on top.
– Once the milk chocolate has set, melt the white chocolate and drizzle all over.
– Place in the fridge again to set.
– Once all set, slice into pieces and enjoy.