Millionaire Shortbread Bars
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4.9
21 reviews
Excellent
Millionaire Shortbread Bars
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Scottish shortbread is a buttery, crumbly cookie that melts in your mouth. Topped with thick caramel and chocolate and you have Millionaire Shortbread Bars.
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Ingredients
Shortbread
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/2 tsp salt
- 1 cup unsalted butter melted
Caramel Filling
- 1 14-ounce can sweetened condensed milk
- 1 cup brown sugar packed
- 1/2 cup heavy cream
- 1/2 cup golden syrup (See Note 1)
- 8 tbsp unsalted butter
- 1/2 tsp salt
Chocolate Topping
- 1 1/3 cup semi sweet chocolate
- 1 tbsp vegetable oil
Instructions
Shortbread
- Pre-heat oven to 325°F. Line a 13x9" baking pan with parchment paper or aluminum foil, leaving some hanging over edges of pan to lift out after baking.
- In a bowl or mixer bowl combine flour, powdered sugar, and kosher salt. Add melted butter and stir with rubber spatula or mix until flour is mixed and dough is crumbly.
- Press evenly over bottom of prepared pan. Using fork, pierce dough at 1-inch intervals all over. Bake for 30 minutes, or until light golden brown and firm to touch.
- Remove from oven. While still warm, use a flat metal spatula and press surface of shortbread slightly to compress (optional). I find this helps when cutting later. Set aside.
Caramel Filling
- Stir all caramel ingredients together in large, heavy-bottomed saucepan. Cook over medium to low heat, stirring frequently with heat-proof rubber spatula to avoid any scorching on bottom for 20 minutes, or until mixture reaches 240°F (soft ball stage on candy thermometer).
- Carefully pour over shortbread while hot and spread to even thickness. Let cool completely for 1 1/2 hours, or until caramel is firm to the touch.
Chocolate Topping
- In a small microwave safe bowl melt the chocolate and oil in microwave for 30 second intervals on high, stirring in between until melted. Stir to incorporate the oil until smooth.
- Pour over caramel and shake pan to cover to edges and look smooth or use a spatula or knife and spread back and forth across the surface (as pictured). Refrigerate shortbread until chocolate is set, about 10-15 minutes.
- Lift out of pan using parchment overhang onto a cutting board. Slice lengthwise down the middle and cut each half into 8 bars each for a total of 16 rectangle bars, or cut into squares.
Notes
- Golden Syrup is a British syrup made from 75% cane sugar and 25% water. The brand I use is called Lyle’s Golden Syrup. It's found near the honey and maple syrup in some supermarkets, but if you can't find it, you can order it online or substitute corn syrup.Substitutes could be Maple Syrup, Honey and Light Corn Syrup - all will work as a 1:1 substitute for golden syrup.
- Partially adapted from
- America's Test Kitchen
- .
- Golden Syrup is a British syrup made from 75% cane sugar and 25% water. The brand I use is called Lyle’s Golden Syrup. It's found near the honey and maple syrup in some supermarkets, but if you can't find it, you can order it online or substitute corn syrup.Substitutes could be Maple Syrup, Honey and Light Corn Syrup - all will work as a 1:1 substitute for golden syrup.
- Partially adapted from America's Test Kitchen.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
56mg
(19%)
Sodium
156mg
(7%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
650IU
(13%)
Calcium
33mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 56mg | 19% |
| Sodium | 156mg | 7% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 650IU | 13% |
| Calcium | 33mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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