Marmite Caramel Millionaire’s Shortbread

Marmite Millionaire's Shortbread

It’s been a very busy, but quite exciting, couple of weeks. Not only did I go on a week’s trip to Madrid & Barcelona (which I’ll be getting into soon on the blog), but I popped up to Leeds for the 2017 Bloggers Blog Awards, where I was shortlisted for ‘Best Food Blog’. After winning last year, and having some incredibly strong competition, I was incredibly humbled to discover I’d won. Thank you so, so much to everyone who voted for me. You have no idea how much it means to think that people like my ramblings about cheese and cinnamon enough for me to have won an award once, let along twice. It was also wonderful to see so many old faces on the night, as well as meeting a bunch of new ones. These events have all gotten in the way of actually doing the blogging though, so it’s time for another Bake Off Bake Along; Marmite Caramel Millionaire’s Shortbread.

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Marmite Millionaire's Shortbread

I’ve use marmite caramel before, but that was mixed into frosting. I ask you to reserve your judgement on the marmite here, as I know it can polarise people in the same way John Cena does in WWE; people either love it or hate it but don’t necessarily realise that it has the ability to carry something. The marmite in the caramel acts in the same way salt does, making it similar to salted caramel, but with an added depth. They key to cutting up millionaire’s shortbread is to do it in the tin to prevent oozing out the sides and using a slightly warmed knife to pass through the brittle chocolate on top.

Marmite Millionaire's Shortbread

Marmite Millionaire's Shortbread

Again, thank you so very much to anyone who voted. I’ve got a load of fun fun recipes lined up over autumn and into Christmas so I hope you’re all going to give them a go. October’s Cake Care Package nominations are live now too, so get nominating.

Marmite Caramel Millionaire's Shortbread
Prep time
Cook time
Total time
Serves: 20 squares
  • **For the Caramel**
  • 250g sugar
  • 325ml double cream
  • 50g unsalted butter
  • 2tsp Marmite
  • **For the Shortbread**
  • 225g plain flour
  • 175g unsalted butter, cold, cut into cubes
  • 75g caster sugar
  • **For the topping**
  • 350g dark chocolate
  • 30g white chocolate
  1. Start with the caramel so it can begin cooling down while you make the other bits.
  2. Place the sugar in the base of a large saucepan over a low heat. Leave, without stirring until it starts to melt at the edges. Push any larger piles of sugar into the melting bits so it all starts to melt down evenly.
  3. Once it's all melted it will start colouring quickly. You want it to be amber but not to burn. Remove from the heat and pour in about half the cream, stirring quickly but being careful not to burn yourself as it will bubble up furiously. Keep stirring and return to the heat. There may be a few clumps at this point, but keep stirring and eventually they'll melt.
  4. Stir in the remaining cream, the butter and the marmite. Heat for a few minutes to help it thicken up, but keep in mind that as it cools it will thicken up.
  5. Transfer to a bowl and leave to cool while you start on the shortbread.
  6. Preheat the oven to 150°C (140°C fan assisted) and line a 25c square tin with baking paper.
  7. Combine the flour and butter in a food processor, pulsing until it resembles fine breadcrumbs (or use your fingers to rub it together).
  8. Add the sugar and continue pulsing until it combines.
  9. Tip the loose mixture into the prepared tin and press it down with the back of a spoon so it forms a firm compact layer across the bottom of the tin.
  10. Bake in the center of the oven for 30 minutes, or until the top has gone golden brown. Remove and leave to cool in the tin on a wire rack.
  11. Once cooled, spread the caramel on top and leave to set (you may want to do this in the fridge).
  12. Melt the dark chocolate in a heat proof bowl over a saucepan of hot water, making sure the water doesn't touch the bottom of the bowl.
  13. Keep stirring until the chocolate has melted.
  14. Allow it to cool slightly and pour it over the caramel layer, spreading it evenly with a palette knife.
  15. Melt the small amount of white chocolate, heating in short 10 second bursts in the microwave. Transfer to a piping bag and cover the chocolate layer with zig zags of white chocolate.
  16. Use a tooth pick or similar and create patterns using the white chocolate. Allow to set completely, slice up and serve.

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