Millionaire shortbread bars – The combination of chocolate, caramel, and shortbread is truly incredible and lives up to its name. It’s hard to find anyone who can resist a square of Millionaire’s shortbread. To enhance the flavor, I recommend using semi-sweet chocolate for a slightly bitter and richer taste. Top it off with sea salt flakes to add that extra deliciousness, especially with the salted caramel!
The best part is that these treats are super easy to make and require no fancy ingredients. They can be prepared ahead of time and will keep well for a few days or can be frozen for later enjoyment.
Pro Tips for making this recipe:
- Ensure you line your baking dish and leave an overhang for easy removal.
- Use room temperature butter for the shortbread crust; it’s essential for the texture.
- A sugar thermometer is helpful but not essential for making the caramel.
- Stir the caramel constantly while cooking to prevent burning on the bottom.
- Adjust the amount of chocolate on top according to your preference for a thinner layer.
- Chill the caramel layer before adding the chocolate to prevent mixing and ensure even layers.
- Don’t skip the sea salt, as it enhances the chocolate flavor in Millionaire’s shortbread.
- Cutting the bars is easier when they are chilled.
Frequently Asked Questions:
Why didn’t my caramel set?
Make sure your caramel reaches a minimum temperature of 224F for it to set properly. If you don’t have a thermometer, look for the caramel to pull away from the edges of the pan and become thick before removing it from the heat.
Are there any variations?
To change things up, try experimenting with different types of chocolate on top. You can also create a fun pattern by swirling in some melted white chocolate.
How long do they last?
Store the squares in an airtight container at room temperature. They will stay fresh for up to 5 days.
Can I freeze them?
Yes, Millionaire’s shortbread freezes well. Wrap them tightly in plastic wrap or foil, freezing them individually. Thaw completely before serving.
Here’s what you’ll need:
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Here’s what you’ll need:
Shortbread Crust:
- 2 cups all-purpose flour (240g)
- 1 cup unsalted butter, at room temperature (226g)
- 1/2 cup packed granulated sugar (100g)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Caramel:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
- 1 cup packed light brown sugar (200g)
- 1/4 cup light or dark Golden syrup or corn syrup (60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Ganache:
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream (80ml)
- A pinch of sea salt for sprinkling on top
Instructions:
- Preheat your oven to 350F and line a 9×9 inch baking dish with parchment paper or foil.
- Start by creaming the butter in a bowl. Then add the sugar, salt, and beat until the mixture becomes light and fluffy. Mix in the vanilla extract and egg yolk until well combined. Gradually add the flour in batches, mixing until just combined.
- Transfer the dough to the prepared pan and press it into an even layer. Bake in the preheated oven for about 22 minutes, or until the edges turn golden.
- While the base is baking, prepare the caramel. In a saucepan, combine the butter, brown sugar, salt, vanilla extract, sweetened condensed milk, and either golden syrup or corn syrup. Heat over medium heat, whisking until everything is melted and combined. Continue whisking as the caramel bubbles and darkens to a richer color. If you have a candy thermometer, it should reach 225F. The caramel will thicken and pull away from the edges, which takes about 5-6 minutes. This is an indication that the caramel is ready.
- Pour the caramel onto the baked shortbread base, spreading it evenly to the edges to create a flat layer. Chill the pan for approximately 10 minutes to allow the caramel to set.
- Chop the chocolate and melt it with the heavy cream using a double boiler or by microwaving it in 2-3 20-second bursts, stirring in between. Once melted, pour the chocolate over the caramel layer, smoothing it into an even layer. If desired, sprinkle a pinch of sea salt on top for added flavor. Chill the pan until the chocolate is set, then cut into pieces and enjoy!