Millionaire's Shortbread
Rich and decadent Millionaire's Shortbread caramel squares. Don't forget to check out my step by step photos and tips above!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat oven to 350F and line a 9x9 inch baking dish with parchment paper or foil.
- 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
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
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
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
Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.
- 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.