Millionaire’s shortbread is a rich and indulgent dessert that combines a buttery shortbread base with a layer of creamy caramel and a smooth chocolate topping. This luxurious treat, also known as caramel shortbread or millionaire’s bars, is a crowd-pleaser and perfect for special occasions or a decadent everyday treat. Each layer complements the others perfectly, creating a harmonious blend of textures and flavors.
The shortbread base provides a crumbly, buttery foundation, while the caramel layer adds a sweet and chewy contrast. The chocolate topping brings a silky finish that ties the dessert together. Whether you’re hosting a gathering, preparing a gift for someone special, or simply treating yourself, this millionaire’s shortbread is sure to satisfy your sweet tooth and impress your taste buds.
Ingredients for Delicious Millionaire’s Shortbread
For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, at room temperature: The butter creates a tender, crumbly texture in the shortbread.
- 1/2 cup granulated sugar: Adds sweetness and helps achieve the classic shortbread flavor.
- 2 cups all-purpose flour: Provides the structure for the shortbread base.
- 1/4 teaspoon salt: Enhances the flavor of the shortbread and balances the sweetness.
For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter: Gives the caramel its rich and creamy texture.
- 1 cup packed brown sugar: Adds sweetness and a deep caramel flavor.
- 1/4 cup light corn syrup: Helps prevent the caramel from crystallizing and gives it a smooth texture.
- 1 can (14 ounces) sweetened condensed milk: Provides creaminess and helps create a soft, chewy caramel.
- 1/4 teaspoon salt: Enhances the flavor of the caramel and balances the sweetness.
For the Chocolate Topping:
- 8 ounces semisweet chocolate, chopped or in chips: Provides a rich, smooth chocolate layer.
- 2 tablespoons unsalted butter: Adds a glossy finish and helps the chocolate set smoothly.
How to Make Delicious Millionaire’s Shortbread
1. Prepare the Shortbread Base:
- Preheat the oven: Set your oven to 350°F (175°C). This ensures the shortbread base bakes evenly.
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal. Lightly grease the parchment paper to prevent sticking.
- Cream the butter and sugar: In a medium-sized bowl, beat the butter and granulated sugar together until light and fluffy. This process helps to incorporate air into the mixture, giving the shortbread its tender texture.
- Add flour and salt: Gradually add the all-purpose flour and salt to the butter mixture. Mix until just combined, being careful not to overmix. The dough will be crumbly.
- Press into the pan: Transfer the shortbread dough to the prepared pan. Use your hands or the back of a spoon to press the dough evenly into the bottom of the pan.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the center is set. Remove from the oven and let cool completely in the pan on a wire rack.
2. Prepare the Caramel Layer:
- Melt the butter: In a medium saucepan, melt the unsalted butter over medium heat.
- Add sugar and syrup: Stir in the brown sugar and light corn syrup. Cook, stirring constantly, until the sugar has completely dissolved and the mixture comes to a boil.
- Add condensed milk: Reduce the heat to low and stir in the sweetened condensed milk. Continue to cook, stirring frequently, for about 5-7 minutes, or until the caramel thickens and begins to pull away from the sides of the pan.
- Add salt: Stir in the salt and cook for an additional minute. Remove from heat and let the caramel cool slightly.
- Pour over the shortbread: Carefully pour the warm caramel over the cooled shortbread base. Use a spatula to spread it evenly. Allow the caramel layer to set at room temperature for about 30 minutes, or until firm.
3. Prepare the Chocolate Topping:
- Melt the chocolate and butter: In a heatproof bowl set over a pot of simmering water (double boiler method), melt the semisweet chocolate and butter together. Stir until smooth and glossy. You can also melt the chocolate and butter in the microwave in 30-second intervals, stirring between each interval.
- Pour over the caramel: Pour the melted chocolate mixture over the set caramel layer. Use a spatula to spread it evenly and smooth the surface.
- Chill: Refrigerate the pan for at least 1 hour, or until the chocolate is fully set and the layers are firm.
- Cut into squares: Once the chocolate is set, lift the shortbread out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares or bars.
About the Main Ingredients
Unsalted Butter: Provides richness and a tender texture in both the shortbread base and caramel layers. Using unsalted butter allows you to control the amount of added salt.
Granulated Sugar: Sweetens the shortbread base, contributing to its classic flavor and crumbly texture.
All-Purpose Flour: Gives structure to the shortbread base, creating a firm yet tender foundation for the dessert.
Brown Sugar: Adds depth of flavor and sweetness to the caramel layer. It contributes to the rich, toasty caramel taste.
Light Corn Syrup: Helps prevent crystallization in the caramel, ensuring a smooth, creamy texture.
Sweetened Condensed Milk: Provides creaminess and helps to create a chewy, luscious caramel.
Semisweet Chocolate: Forms the smooth, rich chocolate topping. It melts well and adds a delightful finish to the dessert.
This Millionaire’s Shortbread recipe combines buttery shortbread, rich caramel, and smooth chocolate for a luxurious treat that’s sure to impress. Each layer complements the others perfectly, making this dessert a standout choice for any occasion. Enjoy creating and savoring this decadent dessert!
