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Millionaire’s Shortbread Recipe

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4.2 from 82 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 25 servings

Description

Millionaire’s Shortbread is a decadent layered dessert featuring a buttery shortbread crust, a rich homemade caramel layer, and a smooth chocolate topping sprinkled with flaky sea salt. This indulgent treat combines textures and flavors, perfect for special occasions or satisfying a sweet tooth with its perfect balance of sweet, salty, and creamy notes.

Ingredients

Shortbread Crust

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • ¼ cup dark brown sugar
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes
  • 1 large egg yolk
  • 1 tablespoon ice water

Caramel Layer

  • 1 stick (½ cup) unsalted butter
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup heavy cream
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup (packed) dark brown sugar
  • ½ teaspoon salt

Chocolate Topping

  • 3 ounces semi-sweet chocolate, chopped
  • 3 ounces milk chocolate, chopped
  • Flaky sea salt, for serving

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F and position the oven rack in the middle. Line a 9-inch square pan with aluminum foil, pressing the foil neatly into the corners and up the sides, using two pieces if needed for full coverage. Spray the foil with nonstick cooking spray or grease with butter to prevent sticking.
  2. Make the Shortbread Dough: In a food processor fitted with a metal blade, combine flour, dark brown sugar, cornstarch, and salt; process until evenly mixed with no sugar lumps. Add the cold butter cubes and egg yolk, processing for 10 to 15 seconds until the mixture resembles a coarse meal. Add the ice water and blend for about 10 more seconds until a moist, crumbly dough forms. Transfer the dough into the prepared pan and press down evenly with floured fingers. Prick all over with a fork to prevent bubbles, then bake for about 20 minutes, until golden. Cool completely.
  3. Cook the Caramel: In a medium heavy-bottomed saucepan over medium heat, melt the butter. Stir in sweetened condensed milk, heavy cream, corn syrup, vanilla, dark brown sugar, and salt, whisking to combine. Bring to a gentle simmer and cook, stirring frequently, until the mixture reaches 236°F to 239°F (soft-ball stage) on an instant-read thermometer, about 10 to 20 minutes. Carefully pour the caramel over the cooled shortbread crust, tilting the pan to spread evenly. Let it set for 30 to 35 minutes until firm but still slightly warm.
  4. Melt the Chocolate: Place the chopped semi-sweet and milk chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until approximately 75% melted. Continue melting in 5 to 10 second increments, stirring until fully smooth. Avoid overheating to prevent the chocolate from breaking.
  5. Spread Chocolate and Chill: Using an offset spatula, evenly spread the melted chocolate over the set caramel layer. Refrigerate the pan until the chocolate is firm, about 1½ to 2 hours. Before cutting, allow the bars to sit at room temperature for 10 to 15 minutes to slightly soften the chocolate. Lift the bars from the pan using the foil overhang, transfer to a cutting board, and cut into small squares. Sprinkle flaky sea salt over the top.
  6. Storage and Serving: Store the bars in the refrigerator in an airtight container. Serve them cold or slightly chilled for the best texture and flavor. The bars can be made up to 3 days ahead; freezing is not recommended since it can cause the chocolate to bloom.
  7. Cleaning Tip: To clean caramel residue from the saucepan easily, fill it with water and bring to a boil. The hot water will loosen the stuck-on caramel, making cleanup simpler.

Notes

  • Using an instant-read thermometer is crucial for accurate caramel temperature to ensure proper texture.
  • If the chocolate topping feels brittle when cutting, allow the bars to sit at room temperature a bit longer before slicing.
  • Dust fingers with flour when pressing dough if it feels too sticky to handle.
  • Make sure to line the pan with foil with an overhang to easily lift the bars out after chilling.
  • Do not freeze the finished bars as this can cause the chocolate to develop a bloom (a whitish coating).
  • Cleaning caramel residue is easier by boiling water in the pan to loosen hardened caramel.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://saraflavors.com/millionaires-shortbread-recipe/