Description
This Millionaire Shortbread recipe features a buttery shortbread crust, a rich homemade caramel layer, and a smooth, glossy chocolate topping. Perfect for a decadent dessert, these bars combine sweet and salty flavors with a luscious texture that melts in your mouth. Ideal for sharing or special occasions, this treat is easy to prepare using common baking techniques and pantry staples.
Ingredients
Scale
For the Crust:
- 12 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
For the Caramel:
- 1 can (14 ounces) sweetened condensed milk
- 8 tablespoons unsalted butter, cut into tablespoon-sized pieces
- ¼ cup light corn syrup or golden syrup
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon fine sea salt
For the Chocolate:
- 8 ounces semisweet chocolate, coarsely chopped or chocolate chips
- 1 teaspoon coconut oil or vegetable shortening
- Flaky sea salt (optional, for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or foil and lightly spray the lining with nonstick cooking spray to ensure easy removal of the bars.
- Make the Shortbread Crust: In a stand mixer fitted with a paddle attachment, or using an electric mixer in a large bowl, beat the room temperature butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. Add the flour and fine sea salt, mixing just until the dough resembles coarse crumbs. Press this dough evenly into the bottom of your prepared pan to form the crust layer.
- Bake the Crust: Place the pan with the crust into the preheated oven and bake for 30 to 35 minutes, or until the crust is lightly golden brown. Remove from the oven and allow it to cool completely while you prepare the caramel layer. You can turn off the oven at this point.
- Prepare the Caramel Layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter pieces, light corn syrup (or golden syrup), and brown sugar. Stir constantly with a heatproof spatula or wooden spoon, bringing the mixture to a boil. Continue to boil and stir for 5 minutes until the caramel thickens. Remove from the heat and stir in the vanilla extract and fine sea salt to enhance the flavor.
- Spread and Chill Caramel: Pour the thickened caramel over the cooled shortbread crust and spread it evenly. Refrigerate the pan for at least 30 minutes to let the caramel set firmly before adding the chocolate topping.
- Melt the Chocolate: Place the chopped semisweet chocolate and coconut oil in a microwave-safe bowl. Microwave on 50% power for 1 minute, then stir. Continue microwaving in 30-second increments at 50% power, stirring each time, until the chocolate is completely melted and smooth.
- Top with Chocolate and Chill: Spread the melted chocolate over the chilled caramel layer evenly. If desired, sprinkle the top with flaky sea salt for a touch of crunch and saltiness. Refrigerate until the chocolate is firm.
- Serve: Once the chocolate is set, cut the millionaire shortbread into small squares. Serve and enjoy this rich, indulgent treat.
Notes
- Store the shortbread bars in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
- If freezing, separate layers with parchment or wax paper and consider wrapping bars in plastic wrap to prevent freezer burn.
- Before serving frozen shortbread, allow it to come to room temperature for optimal texture and flavor.
Nutrition
- Serving Size: 1 square (about 2 inch)
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
