Millionaire’s Shortbread

Rich caramel and rich chocolate layers are sandwiched between layers of shortbread’s understated elegance, creating a sensory experience with each bite of Millionaire’s Shortbread. The ideal combination of sweetness and texture has made this opulent treat, originally from the Scottish Highlands, a global delight. Discover the technique behind making this decadent dessert, from making the ideal base to getting a glossy, smooth chocolate finish.

Tasting Notes

The Millionaire’s Shortbread delights the palate with a perfect harmony of textures and flavors. The crispness of the shortbread provides a delightful contrast to the chewy caramel, while the smooth chocolate layer adds a luxurious finish. Each bite is a journey through layers of sweetness, creating a truly indulgent experience.

Ingredients

For the Shortbread:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• Pinch of salt

For the Caramel:

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

For the Chocolate Layer:

• 8 ounces semi-sweet chocolate, chopped
• 1/4 cup unsalted butter

Kitchen Equipment

• 9×9-inch square baking pan
• Parchment paper
• Mixing bowls
• Saucepan
• Whisk
• Spatula
• Microwave-safe bowl

Instructions

1. Shortbread Base:

1. Preheat your oven to 350°F (180°C) and line the baking pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually add the flour and a pinch of salt, mixing until a crumbly dough forms.
4. Press the dough evenly into the prepared baking pan and bake for 20-25 minutes or until golden brown. Allow to cool completely.

2. Caramel Layer:

1. In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.
2. Stir continuously until the mixture thickens and turns a golden caramel color (about 10-15 minutes).
3. Remove from heat, stir in vanilla extract, and pour the caramel over the cooled shortbread. Allow it to set.

3. Chocolate Topping:

1. Melt the semi-sweet chocolate and butter together in a microwave-safe bowl, stirring at 30-second intervals until smooth.
2. Pour the chocolate over the caramel layer, spreading it evenly with a spatula.
3. Allow the chocolate to set at room temperature or refrigerate for faster setting.

Pro Tips

• Use high-quality chocolate for a richer flavor in the chocolate layer.
• Ensure the shortbread is completely cooled before adding the caramel layer to prevent sogginess.

Variations

• Add a sprinkle of sea salt over the chocolate layer for a salted caramel twist.
• Incorporate chopped nuts or shredded coconut into the caramel layer for added texture.

FAQs