Description
Millionaire’s Shortbread is a decadent layered dessert featuring a buttery shortbread base, rich homemade caramel, and a smooth chocolate topping. This classic British treat combines textures and flavors perfectly, making it an irresistible homemade alternative to store-bought candy bars.
Ingredients
Scale
For the Shortbread Base:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Caramel Layer:
- 1 (14 oz) can sweetened condensed milk
- ½ cup unsalted butter
- ½ cup brown sugar (packed)
- 2 tablespoons light corn syrup or golden syrup
- Pinch of salt
For the Chocolate Topping:
- 1½ cups semisweet or milk chocolate chips (or chopped chocolate)
- 1 tablespoon butter (for shine, optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to ensure easy removal and clean edges.
- Make the shortbread base: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or wooden spoon. Gradually add the all-purpose flour and salt, mixing until the dough becomes crumbly but cohesive. Press this mixture evenly into the prepared baking pan, ensuring it is packed firmly and level. Bake for 20–22 minutes or until the shortbread is lightly golden at the edges. Remove from the oven and allow it to cool completely in the pan.
- Prepare the caramel layer: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, corn syrup, and a pinch of salt. Place over medium heat and stir constantly until the mixture comes to a simmer, ensuring it does not burn or stick. Once simmering, reduce the heat to low and continue stirring continuously for 8–10 minutes until the caramel thickens and turns a rich golden color. Immediately pour the caramel evenly over the cooled shortbread base and spread with a spatula to cover completely. Allow the caramel to set at room temperature or refrigerate for 30–45 minutes until firm.
- Make the chocolate topping: Using a microwave-safe bowl or double boiler, melt the chocolate chips together with 1 tablespoon of butter to add shine and smoothness, stirring gently to combine. Pour the melted chocolate evenly over the set caramel layer and spread with a spatula. Let the chocolate set completely at room temperature or place in the refrigerator to speed up the process.
- Slice and serve: Once the chocolate has fully hardened, use a sharp knife dipped in hot water and wiped dry for clean cuts. Cut into 24 bars or squares. Store in an airtight container at room temperature or refrigerate for firmer bars.
Notes
- For clean, neat cuts, dip your knife in hot water and wipe it dry between slices to prevent sticking.
- Store bars in an airtight container; they can be kept at room temperature for softer layers or refrigerated for a firmer texture.
- Use parchment paper to line your pan for easy removal and to avoid sticking.
- Be sure to stir the caramel constantly to prevent it from burning during cooking.
