Millionaire's Shortbread
User Reviews
5
Millionaire's Shortbread
Description
This Millionaire's Shortbread recipe features a foundation of buttery shortbread made with all-purpose flour, brown sugar, cornstarch, and egg yolk for structure. It is baked until golden and crisp. A homemade caramel is prepared by boiling sweetened condensed milk with brown sugar, butter, golden syrup, and vanilla until thickened to the soft-ball stage, providing a sweet, sticky layer above the crust.
The final layer is a ganache topping created from semisweet chocolate melted with heavy cream for a velvety finish. The pan is lined with foil allowing easy removal and slicing. Each bite offers a contrast of textures: crumbly base, chewy caramel, and smooth chocolate.
Millearuire's Shortbread bars are best stored in an airtight container in the refrigerator for up to five days or frozen for up to three months. Freezing pre-sliced bars facilitates easy serving later without compromising texture.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ¼ cup dark brown sugar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ½ cup butter cut into ½-inch cubes, cold unsalted
- 1 tablespoon water ice
- 1 egg yolk
For the Caramel:
- 14 ounce sweetened condensed milk can
- ½ cup dark brown sugar
- 6 tablespoons butter unsalted
- 2 tablespoons golden syrup or dark corn syrup, Lyle's brand
- 1 teaspoon vanilla extract
- Pinch salt
For the Ganache Topping:
- 6 ounces semisweet chocolate finely chopped
- 3 tablespoons heavy cream
Instructions
- Make the Crust: Preheat oven to 350 degrees F. Line a 9-inch square pan with aluminum foil, allowing at least an inch overhang on all sides. Spray with nonstick cooking spray).
- In a large bowl, whisk together the flour, brown sugar, cornstarch and salt, making sure there are no lumps of brown sugar remaining. Add the butter and cut into the flour mixture using a pastry blender or two knives until a coarse meal forms. Add the ice water and egg yolk and blend with a fork until moist clumps form. Dump the dough into the prepared pan and press into an even layer. Bake until golden brown, about 20 minutes.
- Make the Caramel: Whisk the sweetened condensed milk, brown sugar, butter, golden syrup and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Quickly whisk in the vanilla extract and pour the caramel over the prepared crust; cool for about 15 minutes, or until the caramel is set.
- For Chocolate Ganache: Place the chocolate and cream in a microwave-safe bowl and microwave in 30 second intervals on 50% power, stirring between each, until the chocolate is melted and smooth. Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.
- Lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
Notes
- Store Millionaire's Shortbread bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze pre-sliced bars in an airtight, freezer-safe container for up to 3 months.
- Using foil with overhang in the pan helps to lift the bars out easily after baking for clean slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 76mg | 3% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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