Description
Millionaire Shortbread is a decadent layered dessert featuring a buttery shortbread crust, a rich and creamy caramel middle, and a smooth chocolate topping. This easy-to-make treat is perfect for special occasions or whenever you’re craving a sweet indulgence with a delightful balance of textures and flavors.
Ingredients
Scale
For the Crust:
- 12 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
For the Caramel:
- 1 can (14 ounces) sweetened condensed milk
- 8 tablespoons unsalted butter, cut into tablespoon-sized pieces
- ¼ cup light corn syrup or golden syrup
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon fine sea salt
For the Chocolate:
- 8 ounces semisweet chocolate, coarsely chopped or high-quality chocolate chips
- 1 teaspoon coconut oil or vegetable shortening
- Flaky sea salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or foil and lightly spray it with nonstick cooking spray to ensure easy removal.
- Make the Shortbread Crust: Using a stand mixer with paddle attachment or an electric mixer, beat the room temperature butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. Add the flour and sea salt and mix until just combined, yielding a coarse crumb texture. Press this dough firmly into the prepared pan to form an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 30 to 35 minutes, or until it turns a light golden brown. Remove from oven and allow it to cool completely while preparing the caramel layer. You can turn the oven off at this point.
- Prepare the Caramel: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter pieces, light corn syrup (or golden syrup), and light brown sugar. Stir constantly with a heatproof spatula or wooden spoon until the mixture comes to a boil. Continue boiling and stirring for 5 minutes until the caramel thickens. Remove from heat and stir in the vanilla extract and sea salt.
- Assemble Caramel Layer: Pour the warm caramel evenly over the cooled shortbread crust and spread to cover the surface smoothly. Place the pan in the refrigerator to chill for 30 minutes to set the caramel layer before adding chocolate.
- Melt the Chocolate: In a medium microwave-safe bowl, combine the chopped semisweet chocolate and coconut oil. Microwave uncovered at 50% power for 1 minute, then stir. Continue microwaving in 30-second intervals at 50% power, stirring after each, until the chocolate is melted and smooth.
- Top with Chocolate and Finish: Spread the melted chocolate evenly over the chilled caramel layer. If desired, sprinkle flaky sea salt on top. Chill the assembled shortbread in the refrigerator until the chocolate is firm. Once set, cut into small squares to serve.
Notes
- Store Millionaire Shortbread in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
- If freezing, separate stacked bars with parchment or wax paper and wrap bars tightly with plastic wrap.
- Allow frozen bars to come to room temperature before serving for best texture and flavor.
Nutrition
- Serving Size: 1 square (approx. 2-inch)
- Calories: 320
- Sugar: 24g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
