Millionaire's Shortbread
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
20 mins
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Total Time
50 mins
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Servings
16 bars
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Calories
338 kcal
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Course
Dessert
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Cuisine
American, Australian, Scottish
Millionaire's Shortbread
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Millionaire's Shortbread goes by many names, but all of them point to a buttery shortbread crust topping with luscious caramel filling and a sturdy chocolate topping.
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Ingredients
For the shortbread:
- 3/4 cup butter softened (1 1/2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the caramel:
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup butter (1/2 stick)
- 2 tablespoons light corn syrup (see note 1)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
For the chocolate topping:
- 2 (4-ounce) bars semisweet chocolate broken into pieces
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Instructions
To make the shortbread:
- Preheat oven to 325 degrees. Line an 8-inch by 8-inch baking pan with parchment, allowing two sides to have a 2-inch overhang. Spray with non-stick spray. Set aside.
- In the bowl of a stand mixer fit with the paddle attachment on medium, or with an electric mixer by hand, cream together butter and sugar until fluffy and light, about 2 minutes.
- Add flour and salt, and mix on low speed until combined and has the consistency of course sand, about 2 minutes. Transfer mixture to prepared pan and press into an even layer. Bake until light golden brown and dry, about 30 to 35 minutes. Cool on a cooling rack.
To make the caramel:
- As the shortbread cools, combine sweetened condensed milk, butter, syrup, and salt in a medium sauce pan over medium heat. Stir continuously until the mixture is thickened and light butterscotch-colored, about 10 to 20 minutes. (Mixture should read 220 to 225 degrees on a digital thermometer.) Adjust heat as necessary and stir constantly to prevent bottom from scorching.
- Remove pan from heat and stir in vanilla. Immediately pour over the shortbread crust, smoothing it into an even layer.
To make the chocolate topping:
- In a small, microwave-safe bowl, heat chocolate.Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment.
- Pour over caramel filling and spread evenly. Chill until chocolate is just set, about 30 minutes.
- Cut parchment away from sides of pan and using parchment overhang, carefully remove from pan. Using a sharp knife, cut into 16 squares.
Notes
- Corn syrup: Traditional shortbread is made with Lyle's Golden Syrup. It is located in the baking aisle near the syrups of well-stocked grocery stores or you can buy it online.
- Yield: This recipe makes 16 bars approximately 2 inches by 2 inches in size.
- Storage: Store bars covered in the refrigerator for up to one week. Bring to room temperature before serving.
- Freezer: Wrap bars well individually in plastic wrap and then foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Information
Show Details
Serving
1bar
Calories
338kcal
(17%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
40mg
(13%)
Sodium
272mg
(11%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
428IU
(9%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 338kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 272mg | 11% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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