Description
Indulge in this classic Millionaire’s Shortbread, featuring a buttery shortbread base, a rich caramel center, and a decadent dark chocolate topping. A perfect treat for any occasion!
Ingredients
• 1 cup (225g) butter (room temperature)
• 1/2 cup (100g) caster sugar
• 2 cups (225g) flour
• 1 tbsp cornstarch
• pinch of salt
• 14 oz (400g) sweetened condensed milk
• 4 tbsp butter
• 2 tbsp golden syrup/corn syrup
• pinch of salt
• 10 oz (300g) dark chocolate
• 1/4 cup heavy cream
• sea salt flakes (optional)
Instructions
1. Preheat your oven to 350F/180C and prepare an 8x8in/20x20cm baking pan with parchment paper.
2. Combine butter, sugar, flour, and cornstarch in a large bowl. Mix until combined.
3. Press the dough evenly into the prepared pan. Bake for 20 minutes, or until golden brown.
4. Remove from the oven and let it cool.
5. To make the caramel, combine condensed milk, butter, syrup, and a pinch of salt in a small saucepan. Bring to a boil.
6. Simmer, stirring constantly, until the caramel is thick and golden brown. It should reach 210-225F/98-107C on a candy thermometer.
7. Pour the caramel over the cooled shortbread and spread evenly.
8. Chill in the refrigerator until set.
9. For the ganache, melt the dark chocolate and heavy cream together. Pour over the caramel layer.
10. Sprinkle with sea salt flakes, if desired, and refrigerate until completely set.
11. Slice the millionaire’s shortbread into bars using a sharp knife and enjoy.
Notes
Letting the shortbread cool entirely is key. Trying to add the caramel to a warm base can cause the layers to meld together in an undesirable way.
Watch the caramel closely as it simmers. Overcooking can make it too hard, while undercooking will result in a gooey mess. The color should be a rich amber, and it should pull away from the sides of the pan.
Patience is a virtue when making Millionaire’s Shortbread. Ensure each layer is properly cooled or set before adding the next for the best results and cleanest lines.
For the neatest cuts, use a large, sharp knife. Wiping the knife clean between each cut can also help prevent smearing the chocolate.
Take your time when spreading the caramel and chocolate layers to ensure they are as even as possible. This will make for a more uniform and professional-looking finished product.
- Prep Time: Approximately 40 minutes
- Cook Time: 20 minutes (shortbread) + 10-15 minutes (caramel)
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A