Millionaire Shortbread
A delightful dessert featuring a buttery shortbread base, rich caramel center, and smooth chocolate topping.
Ingrédients
Shortbread Crust
- 12 tbsp unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1½ cups all-purpose flour
- ¼ tsp fine sea salt
Caramel Layer
- 1 can sweetened condensed milk (14 oz / 397 g)
- 8 tbsp unsalted butter
- ¼ cup light corn syrup or golden syrup
- ½ cup light brown sugar, packed
- 1 tsp vanilla extract
- ½ tsp fine sea salt
Chocolate Topping
- 8 oz semisweet chocolate, chopped
- 1 tsp coconut oil or vegetable shortening
- to taste flaky sea salt, for sprinkling optional
Instructions
Preparation
- Gather all ingredients. Ensure the butter is at room temperature.
- Preheat your oven to 325°F (165°C).
Make the Shortbread Crust
- Cream together the room temperature butter and granulated sugar until light and fluffy.
- Gradually add in the all-purpose flour and salt, mixing until crumbly.
- Press the mixture firmly into a lined 9×9-inch baking pan and bake for 30-35 minutes or until lightly golden.
- Remove from the oven and cool completely.
Cook the Caramel Layer
- In a saucepan over medium heat, combine the sweetened condensed milk, butter, light corn syrup, and brown sugar.
- Stir constantly until the mixture boils, then maintain heat and stir continuously for 5 minutes until thickened.
- Remove from heat and stir in the vanilla extract and fine sea salt.
- Pour caramel over the cooled shortbread crust and spread evenly. Refrigerate for 30 minutes.
Prepare the Chocolate Layer
- Melt the semisweet chocolate and coconut oil in a microwave-safe bowl at 50% power, stirring frequently.
- Once smooth, pour the melted chocolate over the caramel layer and spread evenly.
- Sprinkle flaky sea salt on top if desired.
- Chill in the refrigerator for 45 minutes until the chocolate is set.
Notes
Store in an airtight container at room temperature for 1-2 days. Refrigerate for up to a week or freeze for three months. Consider customizing with nuts, espresso powder, or different chocolate types for variations.