Description
If you’re craving a dessert that’s indulgent, buttery, and perfectly layered, look no further than Millionaire Shortbread. With a crisp shortbread base, luscious caramel filling, and rich chocolate topping, this treat is a guaranteed crowd-pleaser.
Ingredients
For the Shortbread Layer:
- Unsalted Butter (1 cup, softened) – For a rich, melt-in-your-mouth texture.
- Granulated Sugar (½ cup) – Sweetens the base.
- All-Purpose Flour (2 cups) – The foundation of the shortbread.
- Salt (¼ tsp) – Enhances the buttery flavor.
For the Caramel Layer:
- Sweetened Condensed Milk (1 can, 14 oz) – The key to a creamy caramel.
- Unsalted Butter (½ cup, cut into pieces) – Helps create a silky texture.
- Brown Sugar (½ cup) – Adds depth and richness.
- Honey (2 tbsp) – Enhances the caramel’s smoothness.
- Salt (¼ tsp) – Balances the sweetness.
For the Chocolate Layer:
- Semi-Sweet Chocolate Chips (1½ cups) – For a smooth, rich topping.
- Heavy Cream (2 tbsp) – Keeps the chocolate glossy and soft.
- Vanilla Extract (1 tsp, optional) – Adds an extra layer of flavor.
Instructions
Step 1: Make the Shortbread Base
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- In a mixing bowl, beat together butter and sugar until light and fluffy.
- Add flour and salt, mixing until a crumbly dough forms.
- Press the dough evenly into the prepared pan.
- Bake for 20-22 minutes or until lightly golden. Let cool completely.
Step 2: Prepare the Caramel Layer
- In a saucepan over medium heat, melt the butter and stir in brown sugar, honey, and salt.
- Once melted, add the sweetened condensed milk and bring to a gentle boil.
- Stir continuously for 5-7 minutes until the caramel thickens and turns golden.
- Pour the caramel over the cooled shortbread and spread evenly. Let set for 30 minutes.
Step 3: Make the Chocolate Topping
- In a microwave-safe bowl, melt chocolate chips and heavy cream in 20-second intervals, stirring until smooth.
- Stir in vanilla extract (if using).
- Pour the melted chocolate over the set caramel layer and spread evenly.
- Chill in the fridge for 1-2 hours until fully set.
Step 4: Slice and Serve
- Once set, lift the shortbread out of the pan using the parchment paper.
- Use a sharp knife to cut into squares or bars.
- Enjoy immediately or store for later!
Notes
- Use a Hot Knife – Warm your knife under hot water for clean, smooth cuts.
- Don’t Rush the Layers – Let each layer cool before adding the next.
- For a Softer Chocolate Top – Add a little more cream to the melted chocolate.
- Prep Time: 15 minutes
- Chilling Time: 1-2 hours
- Cook Time: 25 minutes
- Cuisine: British