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Millionaire Shortbread Recipe

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★★★★★

4.4 from 146 reviews

Millionaire Shortbread is a decadent layered dessert featuring a buttery shortbread crust, a rich caramel filling, and a smooth chocolate ganache topping. This delightful treat offers a perfect balance of textures and flavors, combining crumbly, creamy, and silky elements to satisfy your sweet tooth.

Ingredients

Scale

Shortbread Crust

  • 1 cup unsalted butter, softened (230 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large egg yolks, at room temperature
  • ¼ teaspoon salt
  • 2 cups all-purpose flour, spooned & leveled (250 grams)

Caramel Filling

  • 2 (14-ounce) cans sweetened condensed milk (NOT evaporated milk)
  • 1 ¼ cups packed light brown sugar (250 grams)
  • ¾ cup unsalted butter, sliced (170 grams; 1.5 sticks)
  • ¼ cup light corn syrup (70 grams)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Chocolate Ganache

  • 8 ounces semi-sweet chocolate bars, finely chopped (226 grams)
  • ⅓ cup heavy whipping cream (80 ml)
  • Sea salt for sprinkling on top (optional but recommended)

Instructions

  1. Prepare Shortbread Crust: Preheat the oven to 350°F (180°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
  2. Mix Butter and Sugar: In a stand mixer with a paddle attachment or a large bowl with a handheld mixer, beat the softened butter and granulated sugar until well combined, about 2 minutes.
  3. Add Egg Yolks and Salt: Incorporate the egg yolks and salt into the mixture, ensuring everything is fully combined. Scrape down the sides of the bowl as needed.
  4. Add Flour: Gradually add the flour and mix on low speed until the dough comes together but remains crumbly.
  5. Form Shortbread Base: Transfer the crumbly dough into the prepared pan and press it evenly into a firm layer.
  6. Bake Crust: Bake for 23 to 28 minutes until the top is set and the edges turn lightly golden brown. Cool completely on a wire rack. Refrigerate briefly if faster cooling is needed.
  7. Make Caramel: In a large saucepan over medium heat, combine sweetened condensed milk, brown sugar, sliced butter, and corn syrup. Whisk frequently until it comes to a boil.
  8. Cook Caramel: Continue cooking for 8 to 13 minutes, whisking constantly, until the mixture thickens, pulls away from the sides, and turns caramel-colored. Test by dropping a small spoonful into cold water to ensure a soft ball consistency.
  9. Finish Caramel: Remove from heat and stir in the vanilla extract and salt until combined.
  10. Layer Caramel: Pour the caramel over the cooled shortbread crust and spread evenly. Refrigerate for 1 hour until mostly set.
  11. Prepare Ganache: In a heat-proof bowl, combine chopped chocolate and heavy whipping cream. Microwave in 20-second increments, stirring after each, until fully melted and smooth.
  12. Spread Ganache: Remove the pan from the refrigerator, pour ganache on top of the caramel layer, and spread evenly. Sprinkle with sea salt if desired.
  13. Chill Bars: Refrigerate for 1 to 2 hours until the chocolate ganache is fully set and firm.
  14. Serve: Use the parchment paper overhang to lift the bars from the pan, slice into desired pieces, and serve.

Notes

  • To speed up cooling, place the shortbread on a wire rack in the refrigerator.
  • Wear an oven mitt when whisking the caramel to avoid hot splatters.
  • Testing caramel doneness with a cold water-soft ball test ensures perfect texture.
  • Sea salt topping enhances the flavor contrast of the sweet layers.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: Millionaire Shortbread, shortbread, caramel, chocolate ganache, layered dessert, British dessert

Find it online: https://thedishspot.com/millionaire-shortbread-recipe/