It has layers of pure decadence!
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For fans of Twix bars—shortbread bars layered up with caramel and coated in chocolate—this millionaire shortbread was made for you! This chocolate dessertcan be sliced up into any size you prefer, making it the perfectbake sale treat, homemade holiday food gift,or unique addition to aChristmas cookie plate.
What is millionaire’s shortbread?
This treat is made up of three distinct layers. It starts with buttery shortbread pressed into a 13-by-9-inch pan. This size pan may seem large, butyou’ll want to make plenty since these will go fast! The second layer is a soft, chewy caramel layer that is surprisingly easy to make on the stove. Simpler than fudge, a combination of sweetened condensed milk, butter, corn syrup, brown sugar, and heavy cream boils into a thick caramel candy. Make sure the shortbread is set and ready because this caramel needs to be poured on immediately! The final layer is a dark chocolate ganache that balances the buttery shortbread and the sweet caramel. The heavy cream and coconut oil make the ganache shine and is easier to cut than melted chocolate alone. Finally, a nice sprinkle of salt always complimentscaramel and chocolate.
Why is it called millionaire’s shortbread?
Also called caramel shortbread, millionaire’s slice, and Wellington squares, among other things, these treats are adapted from traditional Scottish shortbread. The “millionaire” portion of the name is likely because of the level of decadence to the almost fudge-like treat. They are closely associated with Australian, New Zealand, and Scottish cuisine. If you’re the first visitor to a house on New Year’s Day in a Scottish home, you might be lucky enough to be treated to some millionaire shortbread. Now that’s a happy new year!
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- Yields:
- 40 - 48 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 45 mins
Ingredients
For the shortbread:
- 2 3/4 c.
all-purpose flour
- 3/4 c.
granulated sugar
- 1/4 c.
cornstarch
- 1/4 tsp.
kosher salt
- 1 c.
plus 2 tbsp. unsalted butter, melted
For the caramel filling:
- 1
(14-oz.) can sweetened condensed milk
- 1 c.
light brown sugar
- 1/2 c.
unsalted butter, cubed
- 1/2 c.
light corn syrup
- 1/3 c.
heavy whipping cream
- 1/2 tsp.
kosher salt
- 1 tsp.
vanilla extract
For the ganache:
- 2
(4-oz.) bars bittersweet 60% chocolate, finely chopped
- 1/3 c.
heavy whipping cream
- 1 tsp.
coconut oil
Flaky salt, for sprinkling
Directions
- Step1For the shortbread: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with foil, allowing the edges to hang over the sides of the pan.
- Step2In a large bowl, combine the flour, sugar, cornstarch, and salt. Pour in the melted butter, stirring until a crumbly dough forms. Do not over-work the dough.Press the dough into the prepared pan in an even layer.
- Step3Bake until lightly golden, 25 to 30 minutes. Remove the pan to a wire rack and allow it to cool for 15 minutes.
- Step4For the filling: In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined. Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pot, and reaches 235°F,12 to 14 minutes. Stir in the vanilla extract.Immediately pour the mixture over the shortbread crust, smoothing with a spatula. Allow to cool completely, about 1 hour.
- Step5For the ganache: Place the chocolate, cream, and oil in a glass measuring cup. Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 1 minute.
- Step6Pour the chocolate over the cooled caramel, smoothing it with an offset spatula. Sprinkle the surface with flaky salt.
- Step7Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.
- Step8Using the foil edges, remove the bars from the pan and slice as desired.
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