Millionaire Shortbread

Happy Friday, loves!

I figured a great way to celebrate the upcoming weekend would be to share this recipe.

These bars are a family favorite! With dark chocolate, gooey caramel, and buttery shortbread, you really can’t go wrong. My mom and I make them around this time every year- when its still cold outside, but not spring yet! They’re perfect packaged up as a gift, or stored in the freezer for when you just need that piece of something sweet.  We use this recipe by Claire Robinson, but have added a few tweaks over the years (which you can find below). For those of you who are a bit uncomfortable in the kitchen, I’ve found this recipe to be pretty easy!

Millionaire Shortbread
 
Author:
Recipe type: Dessert
Ingredients
  • Shortbread Layer
  • 1 cup butter (2 sticks), cut into small pieces
  • 2 cups all-purpose flour, plus more for preparing pans
  • ⅔ cup sugar
  • ½ teaspoon salt
  • Caramel Layer
  • 2 (14oz) cans sweetened condensed milk
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Chocolate Layer
  • 16 oz (1 pound) dark chocolate
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess into the sink. Mix the flour, salt and sugar in a food processor and pulse a few times. Add butter and pulse until mixture resembles small pea size nuggets (be sure you don't over process this). Divide the mixture into two, and press the shortbread mixture into prepared pans. Bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. I usually put mine in the fridge to cool.
  3. Caramel Layer: In a saucepan over medium-low heat, combine the condensed milk and 3 tablespoons of butter, brown sugar, and vanilla. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15-20 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  4. Chocolate Topping: In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-3 inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

Recipe courtesy of Claire Robinson!

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