Millionaire Shortbread Bars
Millionaire Shortbread Bars
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
For the Caramel Filling
- 1 can sweetened condensed milk, 14-ounce
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Chocolate Ganache
- 1 1/2 cups chocolate chips, semi-sweet or dark
- 1/3 cup heavy cream
- as needed sea salt, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk, vanilla extract, and salt until well combined. Gradually add the all-purpose flour, mixing until a soft dough forms.
⏱️ 5 min
- 3
Press the shortbread dough evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden and the center is set. Let the shortbread crust cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350
- 4
While the shortbread cools, prepare the caramel filling. In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup. Bring to a gentle boil, stirring constantly to prevent scorching.
⏱️ 5 min
- 5
Reduce the heat to low and continue to cook, stirring frequently, for 8-10 minutes, or until the caramel thickens and turns a rich golden brown. Remove from heat and stir in the vanilla extract and salt.
⏱️ 10 min
- 6
Pour the hot caramel evenly over the cooled shortbread crust. Spread with an offset spatula if needed. Let the caramel set at room temperature for at least 30 minutes, or until firm enough to support the ganache.
⏱️ 30 min
- 7
Prepare the chocolate ganache. Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 3 min
- 8
Pour the hot cream over the chocolate chips. Let stand for 5 minutes without stirring to allow the chocolate to melt. Then, whisk gently until the ganache is smooth and glossy.
⏱️ 5 min
- 9
Pour the chocolate ganache over the set caramel layer, spreading it evenly with an offset spatula. Sprinkle with sea salt, as needed, for garnish.
⏱️ 2 min
- 10
Refrigerate the bars for at least 3-4 hours, or until all layers are completely set. Once firm, use the parchment paper overhang to lift the entire slab out of the pan. Cut into individual bars using a sharp, warm knife.
⏱️ 210 min
Kitchen Tools
Nutrition Facts (per serving)
Millionaire Shortbread Bars
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
For the Caramel Filling
- 1 can sweetened condensed milk, 14-ounce
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Chocolate Ganache
- 1 1/2 cups chocolate chips, semi-sweet or dark
- 1/3 cup heavy cream
- as needed sea salt, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk, vanilla extract, and salt until well combined. Gradually add the all-purpose flour, mixing until a soft dough forms.
⏱️ 5 min - 3
Press the shortbread dough evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden and the center is set. Let the shortbread crust cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350 - 4
While the shortbread cools, prepare the caramel filling. In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup. Bring to a gentle boil, stirring constantly to prevent scorching.
⏱️ 5 min - 5
Reduce the heat to low and continue to cook, stirring frequently, for 8-10 minutes, or until the caramel thickens and turns a rich golden brown. Remove from heat and stir in the vanilla extract and salt.
⏱️ 10 min - 6
Pour the hot caramel evenly over the cooled shortbread crust. Spread with an offset spatula if needed. Let the caramel set at room temperature for at least 30 minutes, or until firm enough to support the ganache.
⏱️ 30 min - 7
Prepare the chocolate ganache. Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 3 min - 8
Pour the hot cream over the chocolate chips. Let stand for 5 minutes without stirring to allow the chocolate to melt. Then, whisk gently until the ganache is smooth and glossy.
⏱️ 5 min - 9
Pour the chocolate ganache over the set caramel layer, spreading it evenly with an offset spatula. Sprinkle with sea salt, as needed, for garnish.
⏱️ 2 min - 10
Refrigerate the bars for at least 3-4 hours, or until all layers are completely set. Once firm, use the parchment paper overhang to lift the entire slab out of the pan. Cut into individual bars using a sharp, warm knife.
⏱️ 210 min