Millionaire’s Shortbread
These were absolute showstoppers! Have you ever had someone “hang out” by something you were serving? Let’s just say, I should have made 2 batches. The Millionaires Shortbread is now in my go to brunch or any event.
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Millionaire’s Shortbread
Ingredients
- For the shortbread base:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- For the caramel layer:
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 4 tablespoons light corn syrup
- 1 14 oz can sweetened condensed milk
- For the chocolate topping:
- 1½ cups semi-sweet chocolate chips
- 2 tablespoons butter optional, for smoother texture
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- To make the shortbread base, cream together the butter and sugar until light and fluffy. Add in the flour and salt, mixing until a soft dough forms.
- Press the dough evenly into the bottom of your prepared baking dish. Prick lightly with a fork and bake for 20–25 minutes, or until lightly golden. Remove and let cool completely.
- For the caramel layer, combine the butter, brown sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium heat. Stir constantly as it melts, then increase the heat to bring it to a gentle boil.
- Continue stirring and let the mixture bubble gently for 5–7 minutes, until it thickens and turns a golden caramel color. Pour the caramel over the cooled shortbread and spread evenly. Let cool for 15 minutes, then refrigerate for at least 1 hour.
- To make the chocolate topping, melt the chocolate chips with the butter (if using) in the microwave in 20-second bursts, stirring between each, until smooth. Pour over the chilled caramel layer and spread evenly.
- Chill the entire dessert until the chocolate is set, at least another hour. Use a warm knife to slice cleanly into squares or bars.
Notes
For a cleaner cut, warm your knife under hot water and wipe dry between slices.
Add a sprinkle of flaky sea salt on top of the chocolate before it sets for a sweet-salty twist.
Tried this recipe?Let us know how it was!
