Introduction
Millionaire’s shortbread is a deliciously indulgent treat made up of three irresistible layers: a buttery shortbread crust, a layer of creamy caramel, and a topping of smooth, rich chocolate. Perfect for special occasions or an extra-luxurious dessert, this recipe provides the step-by-step guidance to create a bakery-quality dessert at home.
Equipment
- 9×9-inch baking pan
- Parchment paper
- Medium mixing bowl
- Saucepan
- Heatproof bowl
- Spoon or spatula
Ingredients
For the Shortbread Layer:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ tsp salt
For the Caramel Layer:
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 can (14 oz) sweetened condensed milk
For the Chocolate Layer:
- 1 ½ cups semi-sweet or milk chocolate chips
- 1 tbsp vegetable oil or heavy cream (optional, for smoother chocolate)
Instructions
- Prepare the Shortbread Layer:
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together flour, softened butter, sugar, and salt until a crumbly dough forms.
- Press the dough evenly into the prepared baking pan.
- Bake for 15–18 minutes, or until the edges are lightly golden. Set aside to cool.
- Make the Caramel Layer:
- In a saucepan over medium heat, combine the butter, brown sugar, and sweetened condensed milk.
- Stir continuously until the mixture begins to boil, then reduce heat to low and simmer for 8–10 minutes, stirring constantly until it thickens and turns a golden caramel color.
- Pour the caramel over the cooled shortbread layer, spreading it evenly. Allow it to cool completely.
- Add the Chocolate Layer:
- Melt the chocolate chips in a heatproof bowl over a saucepan of simmering water, or microwave in 20-second increments, stirring until smooth. (Add vegetable oil or cream if desired for a shinier finish.)
- Pour the melted chocolate over the cooled caramel layer, spreading evenly.
- Let the chocolate set at room temperature or refrigerate for faster setting.
- Slice and Serve:
- Once fully set, lift the shortbread out using the parchment paper overhang. Slice into squares or bars and enjoy!
Tips
- Cutting Cleanly: Use a warm knife (dip in hot water, then wipe dry) for cleaner cuts.
- Add a Sprinkle: A sprinkle of sea salt over the chocolate before it sets adds a delicious contrast to the sweetness.
- Layer Adjustments: Try dark chocolate for a less sweet topping or adjust caramel thickness based on your preference.
Conclusion
Millionaire’s shortbread is a treat that delivers on both flavor and presentation. With its distinct layers of buttery, gooey, and rich, it’s bound to be a favorite. Make it for your next gathering or a special dessert and savor each decadent bite!
Millionaire’s Shortbread Recipe
Indulge in rich, homemade Millionaire's Shortbread! With a buttery shortbread base, gooey caramel layer, and smooth chocolate topping, this classic treat is perfect for dessert lovers.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Medium mixing bowl
- Saucepan
- Heatproof bowl
- Spoon or spatula
Ingredients
- For the Shortbread Layer:
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ tsp salt
- For the Caramel Layer:
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 can 14 oz sweetened condensed milk
- For the Chocolate Layer:
- 1 ½ cups semi-sweet or milk chocolate chips
- 1 tbsp vegetable oil or heavy cream optional, for smoother chocolate
Instructions
- Prepare the Shortbread Layer:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together flour, softened butter, sugar, and salt until a crumbly dough forms.
- Press the dough evenly into the prepared baking pan.
- Bake for 15–18 minutes, or until the edges are lightly golden. Set aside to cool.
- Make the Caramel Layer:
- In a saucepan over medium heat, combine the butter, brown sugar, and sweetened condensed milk.
- Stir continuously until the mixture begins to boil, then reduce heat to low and simmer for 8–10 minutes, stirring constantly until it thickens and turns a golden caramel color.
- Pour the caramel over the cooled shortbread layer, spreading it evenly. Allow it to cool completely.
- Add the Chocolate Layer:
- Melt the chocolate chips in a heatproof bowl over a saucepan of simmering water, or microwave in 20-second increments, stirring until smooth. (Add vegetable oil or cream if desired for a shinier finish.)
- Pour the melted chocolate over the cooled caramel layer, spreading evenly.
- Let the chocolate set at room temperature or refrigerate for faster setting.
- Slice and Serve:
- Once fully set, lift the shortbread out using the parchment paper overhang. Slice into squares or bars and enjoy!
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