Millionaire’s shortbread

These caramel and chocolate bars are known in English as millionaire’s shortbread. They are bars made of three layers. A shortbread base, which is a soft and delicate sponge cake with a neutral flavor, a second layer of caramel with a chewy texture that is also very soft, and a final layer of semi-bitter or dark chocolate.

These bars are usually made in a square or rectangular mold. Everything is made together, forming the three layers, and at the end, the square or rectangle is cut into smaller squares. These bars can also be cut in a rectangular shape, as elongated bars in that case.

What we recommend is to use a square mold of about 22 cm wide, to cut 16 squares of the same size. If you don’t have a mold of exactly 22 cm like the one we recommend, you can do what we sometimes do, which is to place aluminum foil to create like separations inside the same mold. In our recipe video you can see it.

At the end, on top of the chocolate, it is best to put salt flakes, which is a type of salt in large pieces, which is very delicate, and breaks very easily. The salt, in contrast to the three layers of flavors that this recipe has, tastes delicious! It gives a balance to all the flavors together that looks great!

If you like this recipe, you have to check out our blondies, you are sure to love them! It is the best blondie recipe you will ever try!

Millionaire’s shortbread

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Refrigeration Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16

Ingredients

  

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For the shortbread base:

• 1 C (7.95 oz) (225 gr) unsalted butter, at room temperature
• 1/3 C (2.30 oz) (66 gr) white sugar
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 2 C (8.80 oz) (250 gr) all purpouse flour
• 2 tbsp (0.55 oz) (16 gr) corn starch

For the caramel:

• 1 can (12.40 oz) (380 gr) condensed milk
• 1/2 C (3.95 oz) (112 gr) unsalted butter
• 1/2 C (3.52 oz) (100 gr) brown sugar
• 1/2 tsp (0.088 oz) (2.5 gr) salt

For the chocolate:

• 1 1/2 C (9 oz) (255 gr) semisweet chocolate chips or a bar
• 1/3 C (2.70 fl oz) (80 ml) whipping cream
• Salt flakes, for decorating (optional)

Instructions

 

For the shortbread base:

• Preheat the oven to 356º F (180° C). Grease and line a square baking pan of approximately 8.50 inches (22 cm) wide with parchment paper.
• In a large bowl, add the butter with the sugar and salt. Beat with a hand whisk for 1 minute until the mixture is creamy. Add in the flour with the cornstarch and incorporate with a rubber spatula until smooth.
• Place the dough that forms in the baking pan with baking paper and press with the same rubber spatula or with your hands until you form an even layer of dough.
• Bake the shortbread base for about 30 minutes until the edges are golden brown. In the meantime, make the rest of the recipe and when the base is ready, take it out of the oven.
• For the caramel:
• In a medium saucepan, add the condensed milk with the butter, brown sugar, corn syrup or honey, vanilla extract and salt.
• Place the pot over medium-low heat and cook for approximately 17 minutes in total, stirring with a rubber spatula frequently to prevent it from burning. The caramel will form bubbles and begin to darken in color, which is essential for the right flavor and texture. In the end the mixture will visibly thicken and have a perfect caramel color. The temperature should be between 104°-107° C.
• As soon as the caramel is ready, pour it while still very hot over the shortbread base, which should also be slightly warm. With the rubber spatula, spread the caramel around the edges of the pan and smooth the top to achieve an even layer. Let it cool down at room temperature for 10 minutes before refrigerating for at least 1 hour to firm up the caramel.

For the chocolate and finish:

• Melt the chocolate with the whipping cream, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.

  The second is in the microwave, adding both ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a fork. Repeat the process until the chocolate is completely melted.
• Pour the chocolate over the cold bars and smooth the top with a spoon as best you can. To decorate, sprinkle the bars with salt flakes if desired.
• Refrigerate the bars again for 30 minutes for the chocolate to harden. Once ready, carefully unmold the bars and with a sharp knife cut them into 16 equal pieces.

Tried this recipe?Let us know how it was!