Millionaire Shortbread Bars
User Reviews
4.8
Millionaire Shortbread Bars
Description
This recipe builds from a traditional shortbread crust made with salted butter, sugar, egg yolk, vanilla, cake flour, and salt. Once baked until lightly golden, a cooked caramel layer comprised of butter, sweetened condensed milk, brown sugar, heavy cream, corn syrup, and vanilla is prepared with attention to reaching 225-235°F to set properly.
The caramel must be stirred constantly and cooked with care to prevent butter separation; any separation can be remedied by vigorous off-heat beating. After the caramel sets on the cooled crust, a chocolate layer of semi-sweet chocolate and cream is poured on top and sprinkled with flaky sea salt.
The finished bars balance sweetness and saltiness and are suitable for cutting into squares for serving. They store well refrigerated or frozen, maintaining quality for weeks to months.
Using a candy thermometer and proper saucepan prevents issues during caramel cooking. Pressing the soft shortbread dough evenly before baking ensures a consistent crust.
Ingredients
Shortbread crust
- 1 cup butter salted, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp. vanilla extract pure
- 2 1/4 cups cake flour spooned and leveled
- 1/4 tsp. kosher salt
Caramel layer
- 1 cup butter salted
- 1, oz. can sweetened condensed milk
- 1 cup light brown sugar packed
- 1/2 cup heavy cream
- 1/4 cup corn syrup golden or light
- 1 tsp. vanilla
Chocolate layer
- 2 cups semi-sweet chocolate
- 1/2 cup heavy cream
- sea salt flaky, for finishing
Instructions
- Preheat the oven to 350F. Line a 9x13 inch pan with parchment paper, making sure there is overhang to lift the bars up and set aside.
- Make the shortbread crust: Cream together the softened butter and sugar in a stand mixer with the paddle attachment for about 3 minutes (or a hand mixer is fine too).
- Add yolk and vanilla. Mix to combine. Then add the flour and salt and mix just until combined into a shaggy crumbly dough, careful not to over beat. Dough will be soft.
- Press into prepared pan in an even layer and bake for 20-22 minutes or until edges are lightly golden then let the crust cool. (The dough is a bit soft/sticky so to make it easier you can place a piece of wax paper over the dough and use the palms of your hands to smooth the surface and then discard the wax paper, you can use a little flour on your hands to press it evenly.
- Meanwhile, make the caramel. Add the butter, condensed milk, brown sugar, heavy cream, corn syrup, and salt to a medium sized saucepan. Whisk until combined. Once mixture boils, turn down to medium-low to simmer.
- Continue cooking and frequently whisking until the caramel reaches 225°F. You’ll want to stir often to prevent the bottom from burning. This process will take ~25-30 minutes, try not to rush it. Remove from heat and whisk in vanilla. Then pour over the cooled shortbread crust. (The caramel needs to reach 225-235°F for the caramel to set properly so be sure to use a candy thermometer to check.
- Chill in the fridge until caramel sets, ~ 1 ½-2 hours.
- Then make the chocolate ganache topping: Microwave the heavy cream for 45 seconds - 1 minute. Then pour the warm cream over the chocolate chips to cover them. (You can very gently press the chocolate chips down so the heavy cream covers them). Let stand for 1 minute, then whisk until smooth and glossy.
- Pour the ganache over the firm caramel and refrigerate again until the ganache is set. Another 1-2 hours or overnight.
- Garnish with flaky sea salt, cut into squares and serve at room temperature.
Notes
- Use a candy thermometer to reach 225-235°F for proper caramel setting.
- Stir caramel constantly and use a thick pan to avoid butter separation during cooking.
- If caramel separates, beat vigorously off heat and continue cooking to temperature.
- Press shortbread dough evenly into pan using wax paper or floured hands to manage the soft dough.
- Refrigerate bars up to 2 weeks or freeze up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28bars
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 249kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 76mg | 3% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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