millionaires shortbread

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread – the ultimate sweet treat

Easy millionaire’s shortbread

plain flour

caster sugar

butter, softened

butter

light muscovado sugar

can condensed milk

plain or milk chocolate,

Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.

To make the shortbread, mix 250g plain flour and 75g caster sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.

Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.

To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)

Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

Buttery shortbread, soft caramel and smooth chocolate... millionaire&#x27;s shortbread is a delicious British classic that everyone will love!

Best Ever Millionaire's Shortbread Recipe - Printable Recipe

x 28cm (7 x 11″) Baking Tray

Electric Stand Mixer or Large Bowl With Electric Hand Whisk

Fork

Based Saucepan

Sugar Thermometer (optional but very handy)

Glass Bowl

Wooden Spoon

(2/3 cup) Condensed Milk

(1/2 cup) Unsalted Butter

(2/3 cup) Golden Caster Sugar

tbsp Golden Syrup

tsp Vanilla Extract

Salt

(7 oz) Good Quality Milk Chocolate

(1/2 cup) Unsalted Butter, Room Temp

(1/4 cup) Golden Caster Sugar

(1 + 1/3 cup) Plain Flour

Grease and line the baking tin then preheat...

Grease and line the baking tin then preheat your oven to 180°C/Fan 170°C/356°F. Beat together the butter and sugar in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy.

Sift in the flour and add the salt....

Sift in the flour and add the salt. Mix until a dough forms.

Press the dough evenly into the prepared tin...

Press the dough evenly into the prepared tin then prick all over with a fork.

Bake in the oven for 15-20 mins until...

Bake in the oven for 15-20 mins until just golden on top. Cool completely.

Put all the ingredients into a large saucepan...

Put all the ingredients into a large saucepan and set over a low/medium heat.

Stir until everything has dissolved then bring to the...

Stir until everything has dissolved then bring to the boil. STIR OFTEN AND VIGOROUSLY. Once boiling, stir continuously so it doesn't catch and burn on the bottom/in the edges of the pan.

When it becomes thick and is a light...

When it becomes thick and is a light caramel colour (or hits 107°C/225ºF on a thermometer), take off the heat and keep stirring for a minute or two.

Pour the caramel over the biscuit base, spread...

Pour the caramel over the biscuit base, spread evenly and leave to cool completely.

Break the chocolate into a glass bowl. To...

Break the chocolate into a glass bowl. To melt on the hob, set the bowl over a pan of barely simmering water and stir until melted. To melt in the microwave, heat in 10 second intervals stirring well each time until two thirds melted. Then stir well until completely melted.

Pour the melted chocolate over the caramel and...

Pour the melted chocolate over the caramel and smooth out using the back of a wooden spoon. Allow to set at room temperature then cut into 12 slices.

https://www.youtube.com/watch?v=yM-0kOBioe8

Buttery shortbread, sweet soft caramel and silky smooth chocolate, Millionaire's Shortbread is a classic bake that everyone loves! Full recipe, ingredients and tons more helpful tips here: https://kitchenmason.com/millionaires-shortbread/

How to Make the BEST Millionaire's 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.

How to make perfect Millionaires Shortbread! With a buttery shortbread base, soft caramel and a thick chocolate topping, it&#x27;s impossible to resist!

Millionaires Shortbread

FOR THE SHORTBREAD BASE

soft butter

caster sugar or light brown sugar

golden syrup

Carnation Caramel

milk chocolate

white chocolate

Preheat the oven to 160C/140Fan/Gas 3. Grease and...

Preheat the oven to 160C/140Fan/Gas 3. Grease and line an 9x9 (23cm) inch square baking tin with baking paper, making sure the paper rises above the tin by a couple of inches so you can easily lift it out later.

To make the shortbread, cream the butter and...

To make the shortbread, cream the butter and sugar together with a wooden spoon until light and pale. Add the flour and gently mix it all together until you have a dough.  You might need to get your hands in at this stage.  Place the dough in the tin and press it out evenly so that it fills the tin.  Bake for 20-25 minutes or until very light golden brown around the edges. Leave to cool slightly in the tin.

For the caramel, place all the filling ingredients...

For the caramel, place all the filling ingredients in a saucepan and place over a low to medium heat, stirring constantly until the sugar has dissolved.

When the sugar has dissolved competely, turn up...

When the sugar has dissolved competely, turn up the heat to medium high and bring the mixture to the boil, constantly stirring.  Watch it very closely and try not to let the mixture catch on the base of the pan  - if it does, little brown bits will start to appear.  If this happens, turn the heat down to low-medium again and stir like mad.  Keep stirring until the caramel has darkened slightly and is thicker.  This should take around 8-12 minutes, but it depends on your hob, the pan you're using and the ingredients.

If you're making the caramel with a tin...

If you're making the caramel with a tin of Carnation caramel, place the caramel, butter and caster sugar in a medium sized heavy based pan over a low to medium heat.  Allow the indredients to melt together, stirring occasionally until the sugar has completely dissolved. Increase the heat to medium-high and bring to the boil, stirring constantly until the caramel  has thickened slightly.  If little brown bits start to appear, this means the caramel has caught on the base of the pan - so remove from the heat immediately and stir like crazy.

Pour the caramel evenly over the cooled shortbread...

Pour the caramel evenly over the cooled shortbread base and allow to set for at least one hour before adding the chocolate topping.

Once the caramel has set, melt the chocolates...

Once the caramel has set, melt the chocolates separately. Pour the milk chocolate all over the caramel, tilting the pan so you get an even covering. Using a teaspoon, drop little spoonfuls of white chocolate over the milk chocolate.  Using  a knife, swirl the chocolate together to create a pretty pattern. Leave the shortbread to set for a couple of hours.  I don't usually put it in the fridge, but you can if your kitchen is very warm.  The chocolate will lose some of its shine though.

When the chocolate has set, remove the shortbread...

When the chocolate has set, remove the shortbread from the fridge (if you didn't set it at room temperature) and leave for about 15 minutes to take the chill off (if you try and cut it straight from the fridge the chocolate will crack) Using a very sharp knife, cut into squares,

A dessert so rich you have to name it Millionaire&#x27;s Shortbread! Also known as Caramel Squares, this dessert from my childhood has three decadent layers of shortbread, caramel, and chocolate.

Perfected Millionaire's Shortbread Recipe

(8 ounces 225 grams) butter (, room temperature)

sugar

(10 ounces 284 grams) all-purpose flour

condensed milk

(1 ounces 28 grams) butter

(8 ounces 225 grams) milk chocolate (, chopped)

Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.

In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.

Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.

Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.

For the Shortbread Crust:

Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.

Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won&#x27;t stick t the bottom of the pot and burn.

Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.

For the Caramel Filling:

Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.

For the Chocolate Layer:

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Millionaire's shortbread

golden caster sugar

dark brown sugar

dark chocolate

Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.

Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.

For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.

Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.

For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

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