Description
Delicious and indulgent Millionaire Shortbread Bars featuring a buttery shortbread base, a rich gooey caramel layer, and a smooth chocolate topping sprinkled with flaky sea salt. Perfect for satisfying your sweet tooth with layers of textures and flavors.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1 cup unsalted butter
- 1 cup firmly packed light brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Topping
- 10 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
- Flaky sea salt, for garnish
Instructions
- Prepare the shortbread base: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Add vanilla extract, then mix in the flour and salt just until combined; the dough will look crumbly but should hold when pressed.
- Bake the shortbread: Press the dough evenly into the prepared pan, smoothing the surface with a spoon or spatula. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven and allow to cool completely in the pan.
- Make the caramel layer: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, sweetened condensed milk, and corn syrup constantly until combined and the mixture begins to simmer. Lower the heat and continue cooking for 10-15 minutes, stirring often until the caramel thickens and reaches about 225°F (107°C) on a candy thermometer, yielding a firm yet gooey consistency. Remove from heat and stir in vanilla extract and salt.
- Assemble caramel layer: Pour the caramel evenly over the cooled shortbread base. Tilt the pan or use a spatula to distribute it smoothly. Place in the refrigerator for about 30 minutes to set firmly.
- Prepare the chocolate topping: Melt the chopped chocolate in a heatproof bowl over simmering water or microwave in 30-second bursts, stirring between each until smooth. Stir in the butter to create a glossy finish.
- Assemble chocolate layer: Pour the melted chocolate over the set caramel layer and smooth out evenly. While still soft, sprinkle flaky sea salt on top. Refrigerate for 15-20 minutes until the chocolate is set but not too hard.
- Cut and serve: Using the parchment overhang, lift the bars from the pan once fully set. For clean cuts, warm a sharp knife under hot water and dry before slicing into squares or bars. Enjoy your decadent millionaire shortbread bars!
Notes
- Ensure the shortbread base is fully cooled before adding the caramel to prevent melting or curdling.
- Use a candy thermometer to achieve the perfect caramel consistency; too low means runny, too high means hard caramel.
- Warm the knife between cuts and wipe dry for neat, clean slices.
- Store the bars chilled in an airtight container for up to one week.
- Flaky sea salt enhances the chocolate topping by balancing sweetness with a hint of savory crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
