I figure if I got four those words in the title, I’d get loads of hits. Chocolate, caramel and shortbread make up the three layers in Magills, a recipe I acquired while living in Ireland. They go by many names – last year, we saw them called Wellingtons in one place, millionaire bars in another and in one prosaic coffee bar they were plain old caramel squares. I call them Magills, because I got the recipe from Susan Stokes who got the recipe from a fellow named Magill. I believe I have the best story, with apologies to Lord Wellington.
(I have translated the measurements from weights to volume. You can’t find Kerry Cream here, but it’s really just sweetened condensed milk. Look for Lyle’s Golden Syrup in the international or baking aisle of your grocery store.)
1 stick butter, softened
1 cup flour
¼ cup powdered sugar
4 Tbl. butter
¼ cup sugar
¼ cup Lyle’s Golden Syrup
¾ tin of Kerry Cream
about ½ cup chocolate chips, melted
Crumble shortbread ingredients together; press into 8-inch-square pan and bake at 350 degrees for about 15 minutes, until the edges are just barely turning brown. Place pan on rack to cool.
Bring caramel ingredients to a boil and stir constantly until the mixture reaches the soft-ball stage. While caramel mixture is still hot, pour over the shortbread. Let cool.
Using an offset spatula, spread the chocolate in a thin layer over caramel. When set, slice into bars or squares with a hot knife.