Millionaire’s Shortbread
Buttery shortbread, a thick layer of golden caramel and a smooth chocolate topping make these Millionaire’s Shortbread bars a seriously delicious treat. Each bite has a little crunch from the cookie base, rich caramel in the middle and creamy chocolate on top. A sprinkle of flaky sea salt adds a lovely finishing touch.
Equipment
- 1 9 × 9-inch square baking pan
- Parchment paper
- Electric hand mixer or stand mixer
- Medium saucepan • Mixing bowls
- Whisk • Kitchen thermometer
- Measuring cups and spoons
- Rubber spatula
- Microwave-safe bowl
- Sharp knife for slicing
Ingredients
Shortbread base
- 1 cup 226 g unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
Caramel filling
- 1 14 oz sweetened condensed milk
- ½ cup unsalted butter, cut into small pieces
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
Chocolate topping
- 4 oz semisweet chocolate, finely chopped, or ⅔ cup chocolate chips
- ⅓ cup 80 ml heavy cream
- Flaky sea salt optional
Instructions
Prepare the shortbread
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving enough hanging over the sides to lift out the finished bars.
- Place the softened butter, sugar and salt in a large mixing bowl. Using an electric mixer, beat for approximately 3 minutes until the mixture becomes pale and fluffy. Mix in the egg yolk and vanilla until incorporated.
- Turn the mixer to low and gradually add the flour, mixing just until a soft dough forms. Scrape down the sides of the bowl as needed.
- Transfer the dough to your prepared baking pan. Press it firmly across the bottom, making sure the surface is level and there are no spaces or thin patches.
- Bake for approximately 22 minutes, until the edges begin to turn a delicate golden brown.
Make the caramel
- While the shortbread is baking, add the condensed milk, butter, brown sugar, corn syrup and sea salt to a medium saucepan.
- Warm over medium heat, stirring occasionally for approximately 3 minutes, until the butter has melted and the ingredients are blended.
- Continue cooking, whisking continuously, as the caramel begins to bubble and deepen slightly in colour. After approximately 6–10 minutes, it should reach 225°F (107°C) on a kitchen thermometer. The mixture will become noticeably thicker and begin pulling away from the sides of the saucepan.
- Take the saucepan off the heat and stir in the vanilla extract.
- Spread the warm caramel over the freshly baked shortbread, making sure it reaches all four corners. Smooth the surface and leave the pan at room temperature until the caramel has cooled and set.
Add the chocolate topping
- Place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly after each one, until the chocolate has melted and the mixture is smooth. This should take approximately 1 minute altogether.
- Pour the chocolate mixture over the cooled caramel. Gently spread it across the surface to create an even layer.
- Finish with a light sprinkling of flaky sea salt, if desired. Refrigerate for at least 2 hours, allowing the chocolate and caramel to firm up before cutting.
- Use the parchment paper to carefully lift the shortbread from the pan. Run a sharp knife under hot water and dry it thoroughly before cutting into bars. Clean and warm the blade again between cuts to keep the layers looking neat.
For perfectly sliced Millionaire’s Shortbread, warm a sharp knife under hot water and dry it thoroughly before cutting. Wipe the blade between slices to keep those beautiful layers of buttery shortbread, golden caramel and chocolate ganache neat and defined.
Notes
• Perfect caramel: For homemade Millionaire’s Shortbread, cook the caramel to 225°F (107°C), whisking constantly. This helps create a thick, buttery caramel filling that sets without becoming too chewy.
• Chocolate ganache: Use finely chopped semisweet chocolate for a smooth, silky topping. Chocolate chips work too, but a chopped chocolate bar generally melts more evenly.
• Cooling time: Let the caramel cool before adding the chocolate ganache. Refrigerate the finished shortbread for at least 2 hours before slicing.
• Finishing touch: Sprinkle flaky sea salt over the chocolate for a lovely balance of sweet and salty flavours.
Kitchen Tip: For beautifully defined layers, slice your chilled Millionaire’s Shortbread with a warm, dry knife. Wipe the blade between cuts to keep the caramel and chocolate layers neat.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 36gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 157mgPotassium: 47mgFiber: 0.4gSugar: 24gVitamin A: 621IUVitamin C: 0.03mgCalcium: 25mgIron: 1mg
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