millionaires shortbread recipe

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!

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

plain flour

can condensed milk

unsalted 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,

This decadent millionaire shortbread features a buttery shortbread, creamy caramel layer, and topped with a soft chocolate ganache—a perfect, indulgent treat! All three layers are simple to make and come together for an irresistible dessert bar.

Millionaire's Shortbread

unsalted butter (softened to room temperature)

sugar

vanilla extract

all-purpose flour

salt

heavy cream

corn syrup

water (room temperature)

chocolate

Start with the shortbread: Preheat the oven to 350ºF and line an 8x8-inch baking pan with parchment paper with about 1 inch of overhang on the sides. Set aside.

In the bowl of a stand mixer, or a large mixing bowl with a hand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar on medium speed until smooth and fluffy. Scrape down the bottom and sides as needed. Add the egg yolk and vanilla, beating together for 1 minute. With the mixer on low, add the flour and salt, and beat together until just combined. (Try to not overmix, just until all ingredients are combined).

Press the shortbread dough into an even layer into the prepared baking pan. Using a fork, pierce the dough all over the top. Bake until the edges are lightly golden brown, about 25-28 minutes.

While the shortbread finishes baking, make the caramel: In a small saucepan, or in the microwave, heat the cream, butter, and salt together over medium heat until the butter has melted. Set aside.

In a separate medium saucepan, heat the sugar, corn syrup, and water together over medium heat until the sugar mixture begins to boil. Keep cooking until the bubbles get smaller and begin to turn amber-colored. Reduce the heat to low, and carefully pour in the warm butter/cream mixture, whisking constantly to avoid lumps or crystals.

Add a candy thermometer to the side of the pot and simmer the caramel while continuously whisking until it reaches 245ºF. Remove from the heat and stir in the vanilla.

Carefully pour the hot caramel over the shortbread crust. Place in the refrigerator for about 1 hour before adding the chocolate ganache topping.

Make the chocolate ganache: In a small saucepan over a double boiler, or in the microwave, add the cream and chocolate. Cook over medium-low heat, stirring frequently, until the chocolate has melted and is smooth.

Remove from the heat and carefully pour over the cooled caramel layer. Gently smooth it over the top in an even layer using an offset spatula. Allow the ganache to set in the refrigerator for 30 minutes. If desired, before chilling, garnish with flaky sea salt.

Leftovers stay fresh covered tightly at room temperature or in the refrigerator for up to 1 week.

Question-Does corn syrup need to be used?  

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Millionaire's Shortbread

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