Millionaire Shortbread
Millionaire Shortbread
Ingredients
For the Shortbread Base
- 1 1/3 cups butter, softened
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
For the Caramel Middle Layer
- 1 cup butter, cubed
- 1 cup brown sugar, packed
- 1/4 cup corn syrup
- 1 can sweetened condensed milk, approximately 1 cup
For the Chocolate Topping
- 2 cups milk chocolate, melted
- finishing salt, as needed, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the shortbread later.
⏱️ 5 min•🌡️ 350
- 2
In a stand mixer with a paddle attachment, beat the softened butter for 1 to 2 minutes until creamy.
⏱️ 2 min
- 3
Add the granulated sugar to the butter and mix for another 2 to 3 minutes until well combined and lightened in color. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
⏱️ 3 min
- 4
Gradually add the all-purpose flour to the butter mixture and mix on a low speed until just incorporated, forming a crumbly dough.
⏱️ 2 min
- 5
Press the shortbread dough firmly and evenly into the prepared 9x13 inch baking pan.
⏱️ 3 min
- 6
Bake the shortbread base in the preheated oven for 25 minutes, or until lightly golden brown.
⏱️ 25 min•🌡️ 350
- 7
While the shortbread is baking, prepare the caramel layer. In a small to medium pot, combine the cubed butter, packed brown sugar, corn syrup, and sweetened condensed milk.
⏱️ 5 min
- 8
Place the pot on the stovetop over medium to low heat. Stir constantly. Once bubbles begin to form, reduce the heat to low and continue stirring constantly for 3 to 5 minutes, being careful not to burn the mixture. The caramel should thicken slightly.
⏱️ 5 min
- 9
Immediately pour the hot caramel mixture over the baked shortbread base as soon as it comes out of the oven. Gently spread it evenly.
⏱️ 2 min
- 10
Allow the bars to cool to room temperature, then place them in the freezer for 2 hours (or the refrigerator for 3 hours) to allow the caramel to set completely.
⏱️ 180 min
- 11
Once the caramel is set, pour the melted milk chocolate over the chilled caramel layer. Gently spread the chocolate evenly across the surface.
⏱️ 3 min
- 12
Optionally, sprinkle a tiny bit of finishing salt over the melted chocolate for a touch of flavor contrast.
⏱️ 1 min
- 13
Chill the bars in the refrigerator overnight to allow the chocolate to fully set. This is crucial for clean cuts.
⏱️ 600 min
- 14
Once fully set, use the parchment paper to lift the entire slab of Millionaire Shortbread out of the pan. Place it on a cutting board.
⏱️ 1 min
- 15
Using a sharp knife, carefully cut the slab into individual bars. Some pieces may be uneven or have slight cracks in the chocolate, but they will still be delicious.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Millionaire Shortbread
Ingredients
For the Shortbread Base
- 1 1/3 cups butter, softened
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
For the Caramel Middle Layer
- 1 cup butter, cubed
- 1 cup brown sugar, packed
- 1/4 cup corn syrup
- 1 can sweetened condensed milk, approximately 1 cup
For the Chocolate Topping
- 2 cups milk chocolate, melted
- finishing salt, as needed, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the shortbread later.
⏱️ 5 min•🌡️ 350 - 2
In a stand mixer with a paddle attachment, beat the softened butter for 1 to 2 minutes until creamy.
⏱️ 2 min - 3
Add the granulated sugar to the butter and mix for another 2 to 3 minutes until well combined and lightened in color. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
⏱️ 3 min - 4
Gradually add the all-purpose flour to the butter mixture and mix on a low speed until just incorporated, forming a crumbly dough.
⏱️ 2 min - 5
Press the shortbread dough firmly and evenly into the prepared 9x13 inch baking pan.
⏱️ 3 min - 6
Bake the shortbread base in the preheated oven for 25 minutes, or until lightly golden brown.
⏱️ 25 min•🌡️ 350 - 7
While the shortbread is baking, prepare the caramel layer. In a small to medium pot, combine the cubed butter, packed brown sugar, corn syrup, and sweetened condensed milk.
⏱️ 5 min - 8
Place the pot on the stovetop over medium to low heat. Stir constantly. Once bubbles begin to form, reduce the heat to low and continue stirring constantly for 3 to 5 minutes, being careful not to burn the mixture. The caramel should thicken slightly.
⏱️ 5 min - 9
Immediately pour the hot caramel mixture over the baked shortbread base as soon as it comes out of the oven. Gently spread it evenly.
⏱️ 2 min - 10
Allow the bars to cool to room temperature, then place them in the freezer for 2 hours (or the refrigerator for 3 hours) to allow the caramel to set completely.
⏱️ 180 min - 11
Once the caramel is set, pour the melted milk chocolate over the chilled caramel layer. Gently spread the chocolate evenly across the surface.
⏱️ 3 min - 12
Optionally, sprinkle a tiny bit of finishing salt over the melted chocolate for a touch of flavor contrast.
⏱️ 1 min - 13
Chill the bars in the refrigerator overnight to allow the chocolate to fully set. This is crucial for clean cuts.
⏱️ 600 min - 14
Once fully set, use the parchment paper to lift the entire slab of Millionaire Shortbread out of the pan. Place it on a cutting board.
⏱️ 1 min - 15
Using a sharp knife, carefully cut the slab into individual bars. Some pieces may be uneven or have slight cracks in the chocolate, but they will still be delicious.
⏱️ 5 min