Millionaire Shortbread
Millionaire Shortbread
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Layer
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
For the Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon vegetable oil
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 out later.
⏱️ 5 min•🌡️ 350
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and vanilla extract on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
In a separate bowl, whisk together the all-purpose flour and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined and a crumbly dough forms. Be careful not to overmix.
⏱️ 2 min
- 4
Press the shortbread dough evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to ensure it's tightly packed and smooth.
⏱️ 5 min
- 5
Bake the shortbread crust for 20-25 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350
- 6
While the shortbread cools, prepare the caramel layer. In a medium saucepan over medium heat, combine the 1/2 cup unsalted butter, light brown sugar, sweetened condensed milk, light corn syrup, and 1/4 teaspoon salt.
⏱️ 2 min
- 7
Bring the mixture to a gentle boil, stirring constantly to prevent scorching. Reduce the heat to low and continue to simmer, stirring frequently, for 5-7 minutes, or until the caramel thickens and turns a rich golden brown. It should be thick enough to coat the back of a spoon.
⏱️ 7 min
- 8
Pour the hot caramel evenly over the cooled shortbread crust. Spread it gently with an offset spatula if needed. Allow the caramel to cool and set at room temperature for at least 1 hour, or refrigerate for 30 minutes to speed up the process.
⏱️ 60 min
- 9
Once the caramel is set, prepare the chocolate topping. In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 3 min
- 10
Pour the melted chocolate over the caramel layer, spreading it evenly with an offset spatula. Tap the pan gently on the counter a few times to remove any air bubbles and ensure a smooth top.
⏱️ 2 min
- 11
Refrigerate the Millionaire Shortbread for at least 1 hour, or until the chocolate is completely set. This will make it easier to cut.
⏱️ 60 min
- 12
Once chilled, use the parchment paper overhang to lift the shortbread out of the pan. Place it on a cutting board and cut into desired bar sizes using a sharp knife. For best results, warm the knife under hot water and wipe it clean between cuts.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Millionaire Shortbread
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Layer
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
For the Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon vegetable oil
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 out later.
⏱️ 5 min•🌡️ 350 - 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and vanilla extract on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
In a separate bowl, whisk together the all-purpose flour and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined and a crumbly dough forms. Be careful not to overmix.
⏱️ 2 min - 4
Press the shortbread dough evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to ensure it's tightly packed and smooth.
⏱️ 5 min - 5
Bake the shortbread crust for 20-25 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350 - 6
While the shortbread cools, prepare the caramel layer. In a medium saucepan over medium heat, combine the 1/2 cup unsalted butter, light brown sugar, sweetened condensed milk, light corn syrup, and 1/4 teaspoon salt.
⏱️ 2 min - 7
Bring the mixture to a gentle boil, stirring constantly to prevent scorching. Reduce the heat to low and continue to simmer, stirring frequently, for 5-7 minutes, or until the caramel thickens and turns a rich golden brown. It should be thick enough to coat the back of a spoon.
⏱️ 7 min - 8
Pour the hot caramel evenly over the cooled shortbread crust. Spread it gently with an offset spatula if needed. Allow the caramel to cool and set at room temperature for at least 1 hour, or refrigerate for 30 minutes to speed up the process.
⏱️ 60 min - 9
Once the caramel is set, prepare the chocolate topping. In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 3 min - 10
Pour the melted chocolate over the caramel layer, spreading it evenly with an offset spatula. Tap the pan gently on the counter a few times to remove any air bubbles and ensure a smooth top.
⏱️ 2 min - 11
Refrigerate the Millionaire Shortbread for at least 1 hour, or until the chocolate is completely set. This will make it easier to cut.
⏱️ 60 min - 12
Once chilled, use the parchment paper overhang to lift the shortbread out of the pan. Place it on a cutting board and cut into desired bar sizes using a sharp knife. For best results, warm the knife under hot water and wipe it clean between cuts.
⏱️ 5 min