Description
Millionaire’s Shortbread is a decadent three-layer dessert featuring a buttery shortbread base, a rich homemade caramel center, and a smooth chocolate topping. Perfectly balanced with a pinch of sea salt, this indulgent treat combines textures and flavors that will satisfy any sweet tooth.
Ingredients
Scale
Shortbread Base
- 2 cups all-purpose flour (240g)
- 1 cup unsalted butter, room temperature (226g)
- 1/2 cup granulated sugar, packed (100g)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Caramel Layer
- 1 14-oz can sweetened condensed milk
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
- 1 cup light brown sugar, packed (200g)
- 1/4 cup golden syrup or corn syrup, light or dark (60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Topping
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream (80ml)
- 1 pinch sea salt, to sprinkle on top (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper or foil to prevent sticking and make removal easier.
- Make Shortbread Dough: Cream the room temperature butter in a mixing bowl until smooth. Add the granulated sugar and salt, then beat until the mixture is light and fluffy. Incorporate the vanilla extract and egg yolk, mixing until well combined. Gradually add the flour in batches, mixing just until combined to avoid overworking the dough.
- Bake Shortbread Base: Transfer the dough into your prepared pan and press it evenly to form a flat layer. Bake at 350°F for about 22 minutes or until the edges turn golden brown.
- Prepare Caramel Layer: While the shortbread base bakes, combine the unsalted butter, light brown sugar, salt, vanilla extract, sweetened condensed milk, and golden or corn syrup in a saucepan. Place over medium heat and whisk continuously until the mixture melts and blends.
- Cook Caramel: Continue whisking over medium heat as the caramel bubbles and darkens in color. Once the temperature reaches 225°F (use a candy thermometer if available) or after about 5-6 minutes when the caramel thickens and pulls away from the edges, it’s ready.
- Pour Caramel over Base and Chill: Pour the caramel onto the baked shortbread base and smooth it out evenly to the edges. Chill in the refrigerator for about 10 minutes to allow the caramel to set.
- Melt Chocolate Topping: Chop the semisweet chocolate and melt it with the heavy cream either in a double boiler or by microwaving in 2-3 bursts of 20 seconds, stirring between each.
- Assemble and Final Chill: Pour the melted chocolate over the set caramel layer and smooth it into an even layer. Optionally, sprinkle a pinch of sea salt on top. Chill in the refrigerator until fully set before cutting into pieces and serving.
Notes
- Using a candy thermometer helps ensure perfect caramel consistency but is not mandatory; watch for thickening and pulling away from the edges as indicators.
- If you don’t have golden syrup, light or dark corn syrup works well as a substitute.
- Ensure the butter is at room temperature when making the shortbread for easier creaming.
- For cleaner cuts, chill the finished bars thoroughly and use a sharp knife.
- This dessert can be stored in the refrigerator for up to 5 days in an airtight container.
