Millionaire's Shortbread

Millionaire's Shortbread

from preppykitchen.com
40 min

Rich and decadent Millionaire's Shortbread caramel squares. Don't forget to check out my step by step photos and tips above!

Ingredients

  • 2 cups all-purpose flour ((240g))
  • 1 cup unsalted butter (room temperature (226g))
  • 1/2 cup granulated sugar (packed (100g))
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 14- oz can sweetened condensed milk
  • 1/2 cup unsalted butter (cut into Tablespoon-sized pieces (113g))
  • 1 cup light brown sugar (packed (200g))
  • 1/4 cup Golden or corn syrup light or dark ((60ml))
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • 1/3 cup heavy cream ((80ml))
  • 1 pinch sea salt to sprinkle on top

Directions

  1. 1

    Preheat oven to 350F and line a 9x9 inch baking dish with parchment paper or foil.

  2. 2

    Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined.

  3. 3

    Transfer to your prepared pan and press into an even layer then bake at 350F for about 22 minutes or until the edges are golden.

  4. 4

    While the base bakes make the caramel. This is easiest with a candy thermometer but you don't need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.

  5. 5

    Place over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and dakens to a richer color. Once it reaches 225F you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.

  6. 6

    Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.

  7. 7

    Chop chocolate and melt with cream either in a double boiler or be microwaving in 2-3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill and cut into pieces.