Millionaire Shortbread
Made with a buttery shortbread crust, a layer of sweet caramel, and a chocolate topping, millionaire shortbread is perfect for holidays or enjoying alongside a cup of tea for an afternoon pick-me-up.
Servings 16
Ingredients
For the Crust
- 12 tablespoons unsalted butter room temperature
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
For the Caramel
- 1 can sweetened condensed milk 14 ounces
- 8 tablespoons unsalted butter cut into tablespoon-sized pieces
- ¼ cup light corn syrup or golden syrup
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon fine sea salt
For the Chocolate
- 8 ounces semisweet chocolate coarsely chopped (you can also use high quality chocolate chips)
- 1 teaspoon coconut oil or vegetable shortening
- flaky sea salt optional
Instructions
- Preheat oven to 325°F. Line (1) 9x9-inch baking pan with parchment paper or foil and lightly spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the flour and salt and mix until just combined and the texture of coarse crumbs. Press the dough into the bottom of the prepared pan to form a crust layer.12 tablespoons unsalted butter, ⅓ cup granulated sugar, 1 ½ cups all-purpose flour, ¼ teaspoon fine sea salt
- Bake shortbread crust in preheated oven for 30-35 minutes or until light golden brown. Allow the crust to cool while you prepare the caramel. At this point, you can turn the oven off.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, corn syrup or golden syrup and brown sugar. Heat, stirring constantly with a heatproof spatula or wooden spoon until boiling. Continue stirring and boil for 5 minutes until thickened. Remove from heat and stir in the vanilla and salt.1 can sweetened condensed milk, 8 tablespoons unsalted butter, ¼ cup light corn syrup or golden syrup, ½ cup packed light brown sugar, 1 teaspoon vanilla extract or vanilla bean paste, ½ teaspoon fine sea salt
- Pour the caramel over the crust and spread into an even layer. Place the pan in the refrigerator to chill for 30 minutes before topping with chocolate.
- In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave uncovered on 50% power for 1 minute; stir. Continue microwaving on 50% power in 30-second increments until the mixture can be stirred smooth.8 ounces semisweet chocolate, 1 teaspoon coconut oil or vegetable shortening
- Spread chocolate in an even layer over the caramel. If desired, sprinkle with flaky sea salt and chill until firm. Cut into small squares before serving.flaky sea salt
Notes
Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for 3 months. Separate stacked layers of the shortbread with parchment or wax paper. I also recommend wrapping the bars in plastic wrap before freezing. Bring to room temperature before serving.
