Millionaire Shortbread
Millionaire Shortbread features three luscious layers of buttery shortbread, creamy caramel, and smooth chocolate, creating a decadent treat perfect for any occasion.
Ingredients
Shortbread Crust
- 12 tbsp 12 tbsp (170 g) unsalted butter, room temperature Make sure butter is at room temperature for best results.
- ⅓ cup ⅓ cup (65 g) granulated sugar
- 1½ cups 1½ cups (190 g) all-purpose flour Can be substituted with a gluten-free blend.
- ¼ tsp ¼ tsp fine sea salt
Caramel Layer
- 1 can 1 can (14 oz / 397 g) sweetened condensed milk Can be substituted with coconut cream for vegan version.
- 8 tbsp 8 tbsp (115 g) unsalted butter Use plant-based butter for dairy-free.
- ¼ cup ¼ cup (60 ml) light corn syrup or golden syrup Golden syrup can be used as a substitute.
- ½ cup ½ cup (100 g) light brown sugar, packed
- 1 tsp 1 tsp vanilla extract
- ½ tsp ½ tsp fine sea salt
Chocolate Topping
- 8 oz 8 oz (225 g) semisweet chocolate, chopped Can substitute with dark, milk, or white chocolate.
- 1 tsp 1 tsp coconut oil or vegetable shortening
- to taste Flaky sea salt, for sprinkling (optional) Don't skip, it balances the sweetness.
Instructions
Preparation
- Start by gathering all your ingredients. Preheat your oven to 325°F (165°C).
- Line a 9×9-inch pan with parchment paper or foil, ensuring some overhang for easy lifting afterward. Lightly grease it to prevent sticking.
Making the Shortbread Crust
- In a mixing bowl, cream the room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add all-purpose flour and fine sea salt, mixing until crumbly but holds together when pressed.
- Transfer the mixture to the prepared pan, pressing it firmly into an even layer.
- Bake for 30–35 minutes, or until edges are lightly golden. Let it cool completely.
Making the Caramel
- In a saucepan, combine sweetened condensed milk, unsalted butter, light corn syrup, and brown sugar. Cook over medium heat while stirring until it reaches a full boil.
- Allow the mixture to boil for exactly 5 minutes while stirring continuously. Remove from heat, and stir in vanilla extract and sea salt.
- Once the crust is fully cooled, pour the caramel over it and spread evenly.
- Refrigerate for about 30 minutes or until the caramel sets firmly.
Adding the Chocolate Layer
- In a microwave-safe bowl, combine chopped semisweet chocolate with coconut oil. Heat in the microwave at 50% power until smooth and melted, stirring frequently.
- Spread the melted chocolate over the set caramel, using a spatula for a smooth finish. Sprinkle with flaky sea salt if desired.
- Refrigerate for an additional 45 minutes to allow the chocolate to harden.
Serving
- Once set, lift the bars from the pan using the parchment overhang. Cut into 16 squares or rectangles using a hot knife for clean edges.
Notes
To store, keep in an airtight container in the refrigerator for up to one week. For freezing, wrap each piece tightly in plastic wrap and store in a freezer-safe container for up to three months. Thaw at room temperature.