Millionaire’s Shortbread Recipe

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

1. 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.
2. 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.
3. 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.
4. 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.

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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!