Millionaire's Shortbread
User Reviews
4.9
1,698 reviews
Excellent
Millionaire's Shortbread
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Rich and decadent Millionaire's Shortbread caramel squares. Don't forget to check out my step by step photos and tips above!
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Ingredients
Shortbread Crust
- 2 cups all-purpose flour (240g)
- 1 cup unsalted butter room temperature (226g)
- 1/2 cup granulated sugar packed (100g)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Caramel
- 1 14- oz can sweetened condensed milk
- 1/2 cup unsalted butter cut into Tablespoon-sized pieces (113g)
- 1 cup light brown sugar packed (200g)
- 1/4 cup Golden or corn syrup light or dark (60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Ganache
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream (80ml)
- 1 pinch Sea salt to sprinkle on top
Instructions
- Preheat oven to 350F and line a 9x9 inch baking dish with parchment paper or foil.
- Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined.
- Transfer to your prepared pan and press into an even layer then bake at 350F for about 22 minutes or until the edges are golden.
- While the base bakes make the caramel. This is easiest with a candy thermometer but you don't need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.
- Place over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and dakens to a richer color. Once it reaches 225F you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.
- Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.
- Chop chocolate and melt with cream either in a double boiler or be microwaving in 2-3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill and cut into pieces.
Notes
- Make sure you line your baking dish and leave an overhang so it's easy to remove.
- Make sure you use room temperature butter it's essential for making the shortbread!
- A sugar thermometer is really helpful for making caramel but it isn't essential.
- When making the caramel make sure to stir it constantly so it doesn't burn on the bottom.
- You can use less chocolate on top if you'd prefer a thinner layer.
- Make sure to chill the caramel layer before adding the chocolate or there's a chance they will mix together and you won't have even layers.
- Sea salt really enhances the chocolate flavor so try not to skip it.
- I find it easier to cut the bars when they are chilled
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
70g
(23%)
Protein
7g
(14%)
Fat
38g
(58%)
Saturated Fat
20g
(100%)
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
343mg
(14%)
Potassium
310mg
(9%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
1036IU
(21%)
Vitamin C
1mg
(1%)
Calcium
140mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12bars
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 343mg | 14% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 1036IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,698 reviews
Excellent
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