Millionaire’s Shortbread
Millionaire's Shortbread is a classic British bar cookie built from three layers: a buttery pressed shortbread base, a thick layer of soft caramel, and a smooth chocolate topping. The layers are made separately and assembled before chilling, so the whole process takes about 2 hours including setting time. Cut into small squares — they're rich.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Whisk
- Saucepan
- Rubber spatula
- Sharp knife
Ingredients
For the Shortbread Layer:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour sifted
For the Caramel Layer:
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1 can sweetened condensed milk, (14 oz)
For the Chocolate Layer:
- 1 cup dark chocolate finely chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper.
- Make the Shortbread: In a mixing bowl, cream together 1 cup softened butter and 1/2 cup granulated sugar until the mixture is light and fluffy. Gradually add in 2 cups sifted all-purpose flour, mixing until the dough just comes together. Press the shortbread dough firmly and evenly into the prepared baking pan.
- Bake the Shortbread: Bake for 20-25 minutes or until the edges are lightly golden. Set aside to cool.
- Prepare the Caramel: In a saucepan over medium heat, melt 1 cup butter and 1 cup packed light brown sugar, stirring constantly until sugar dissolves. Add 1 can sweetened condensed milk, bringing the mixture to a gentle boil. Stir continuously for about 5-7 minutes until the caramel thickens and turns a golden hue. Pour over the cooled shortbread layer, spreading it evenly with a spatula. Allow to cool for about 30 minutes.
- Add the Chocolate Layer: Melt 1 cup chopped dark chocolate over a double boiler or in a microwave in short bursts, stirring until smooth. Spread the melted chocolate over the caramel layer and smooth the top using a spatula.
- Set the Dessert: Refrigerate the assembled shortbread for at least 1 hour or until set. Once set, remove from the pan and cut into neat squares with a sharp knife.
Notes
Lori’s Tips:
- If you prefer a softer caramel layer, reduce cooking time slightly to achieve a creamier texture.
- For a flavor twist, sprinkle a touch of sea salt over the chocolate layer before it sets to enhance the dimension of flavors.
Nutrition
Calories: 481kcalCarbohydrates: 50gProtein: 5gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 41mgPotassium: 212mgFiber: 2gSugar: 36gVitamin A: 779IUVitamin C: 1mgCalcium: 99mgIron: 2mg
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