caramel shortbread

Rich and decadent Millionaire&#039;s Shortbread caramel squares. Don&#039;t forget to check out my step by step photos and tips above!

Millionaire's Shortbread

all-purpose flour ((240 grams))

unsalted butter (room temperature (226 grams))

sugar (packed (100 grams))

vanilla extract

salt

14- oz can sweetened condensed milk

unsalted butter

light brown sugar (packed (200 grams))

chocolate chips

heavy cream ((80 milliliters))

sea salt

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

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.

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.

While the base bakes make the caramel. This is easiest with a candy thermometer but you don&#039;t need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.

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&#039;ll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.

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

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.

Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!

Salted Caramel Shortbread

sugar

butter

flour

milk

corn syrup

sweetened condensed milk

coarse sea salt

Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.

First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.

While crust is cooling, prepare the caramel layer.

In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)

Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.

I’ve made this a few times, but as others have posted the shortbread crust needs a full cup of butter and an additional tablespoon of milk.  I also bake it for 25 minutes in order to get a really golden shortbread.  It’s important to not begin the caramel step until the crust is out of the oven cooking.  I never achieve a “peanut butter” brown color, mine looks more like a very light brown, think tea with cream.  Making these adjustments results in a delicious treat!

So do you share your mothers recipe for carmels that is so amazing?  I couldn't find it on amount your recipes.

Won’t make again. As others have said the shortbread doesn’t have enough butter and it is so crumbly it just falls apart and is very bland tasting. The directions say to cook until the caramel reaches a deep amber - that will result in toffee. Mine was no where near a deep amber and is still way to hard and chewy.

This caramel recipe separates, the recipe needs to have a temperature setting. I wish I could find my stand by recipe as it is much better.

Worst recipe ever!!!   Don't make this
!!!

This was my first time making caramel, it was so easy! The bars are delicious, i had to make two batches because I ate them all...

Hi! Thanks for the recipe. I made it and reviewed it on my blog:

This millionaire shortbread recipe is a classic chocolate bar made with buttery shortbread, a silky caramel filling, and rich chocolate topping. Easy to make, decadent to eat, and perfect for sharing, gifting, or adding to a holiday tray.

Easy Millionaire Shortbread Recipe (Buttery Shortbread with Caramel and Chocolate)

butter (softened)

eggs

640 g all-purpose flour (about 5 1/4 cups)

sweetened condensed milk (14 oz each)

brown sugar

semi-sweet chocolate chips (Ghirardelli recommended)

heavy cream

Heat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang, and lightly grease.

Beat butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs and vanilla and mix until smooth.

Stir in flour and salt until a thick dough forms. Do not overmix.

Press dough evenly into the prepared pan and level the surface.

Bake 20–25 minutes, until edges are lightly golden and the center looks set.

Cool completely on a wire rack before adding the next layer.

Shortbread Base

In a heavy saucepan, melt butter over medium heat.

Stir in brown sugar, corn syrup, and sweetened condensed milk.

Cook, stirring constantly, until the mixture bubbles across the surface, 4–6 minutes.

Reduce heat to medium-low and continue stirring until thickened and deep golden, about 5–7 minutes, or until it reaches 236–240°F on a candy thermometer.

Remove from heat and stir in vanilla and salt.

Pour the caramel evenly over the cooled shortbread base.

Chill until the caramel is set.

Caramel Layer

Place chocolate chips in a heatproof bowl.

Heat cream just until it begins to simmer with small bubbles around the edges.

Pour hot cream over the chocolate and let sit for 2 minutes.

Stir until smooth and glossy. If needed, microwave in 10-second bursts and stir again until melted.

Spread the chocolate ganache evenly over the firm caramel layer.

Tap the pan gently on the counter to level the chocolate.

Chill until the topping is firm.

Slice and Store

Lift the bars out of the pan using the parchment overhang.

For clean cuts, warm a sharp knife under hot water, dry it, and slice straight down, wiping the blade between cuts.

Store covered in the refrigerator for up to 1 week.

For best texture, let bars sit at room temperature for 10–15 minutes before serving.

Chocolate Topping

I have to try this. They look wonderful. I love millionaire bars and it seems like something that you don't usually find easily available to buy in the United States. This is saying from the Facebook group. I hope you have a lovely week. 
-
Amber
-The Hungry Mountaineer

Top 3 caramel shortbread recipes from across the web

The most viewed caramel shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Millionaire's Shortbread

Salted Caramel Shortbread

Easy Millionaire Shortbread Recipe ...

Top 3 caramel shortbread recipes from across the web

The most viewed caramel shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Millionaire's Shortbread

Salted Caramel Shortbread

Easy Millionaire Shortbread Recipe ...

The most viewed caramel shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine