Miso Matcha Millionaire’s Shortbread

Instructions

Matcha Shortbread

1. Preheat the oven to 325F and line a 9x9inch baking pan with foil
2. In a large bowl, beat together the butter and sugar
3. Then beat in the flour, matcha powder, and salt
4. Pour the shortbread dough into the lined baking pan and bake for 30-35 minutes or until the top is just a pale golden brown
5. Remove from the oven and allow to cool in the pan

Miso Caramel

1. Pour the condensed milk, butter, corn syrup, miso, and dark brown sugar in a medium saucepot and stir to slightly combine
2. Heat over low-medium heat until all the ingredients have melted together
3. Then turn the heat to medium high and heat until boiling (make sure to constantly stir the caramel as it heats up to avoid any of it sticking to the bottom of the pot and burning!)
4. Keep stirring the caramel as it boils, until it turns a light caramel color and is thick (220F)
5. Remove from heat and stir for a couple more minutes so that none of the caramel sticks to the bottom
6. Then pour the caramel over the shortbread base and chill in the fridge for 1-1.5 hours

Chocolate topping

1. Pour the dark chocolate chips in a microwave safe bowl and microwave at 30 seconds intervals until all the chocolate is melted
2. Repeat with the white chocolate

Assembly

1. Remove the set caramel and shortbread from the fridge
2. Pour the dark chocolate on the caramel and smooth it out
3. Then pour the white chocolate over the dark chocolate, in 4 parallel lines across the top
4. Take a toothpick and lightly draw across the top to create a swirl effect
5. Put back in the fridge for another hour or until the chocolate is set
6. Then remove and cut the shortbread into 16 equal pieces and enjoy!