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Millionaire’s Shortbread is the ultimate treat if you love the collision of buttery cookies, creamy caramel, and glossy chocolate. My family always requests this whenever there is a special occasion or a coffee morning and every time I cut into those layers I am reminded why it feels so luxurious
I first tried this when a neighbor brought a plate to our holiday potluck and now I make a batch every December. They disappear before you know it
Ingredients
- Butter: Use unsalted for a fresher buttery taste Look for butter with a high cream content for best results
- Sugar: Granulated sugar for structure and sweetness Choose fine white sugar for better texture
- Vegetable Shortening: Makes the base extra tender go for one with no aftertaste if possible
- Egg Yolks: Adds richness look for bright yellow yolks for flavor and color
- Vanilla: Real vanilla extract brings warming notes Check labels for pure vanilla
- Salt: Balances all the sweetness a flaky sea salt lifts the flavor
- All Purpose Flour: Choose a fresh batch to avoid any stale taste and ensure soft shortbread
- Sweetened Condensed Milk: Essential for quick caramel always check the date for freshness
- Brown Sugar: Brings depth and chewiness Look for moist and soft sugar when you buy it
- Corn Syrup: Gives the caramel its glossy texture opt for light not dark to let the caramel shine
- Chocolate Chips: Semi sweet chips work best go for good quality chocolate for the smoothest finish
- Heavy Cream: Adds a luscious finish to the chocolate layer full fat for best mouthfeel
Step by Step Instructions
- Make the Dough:
- Beat the butter sugar and shortening with a mixer until the mixture is pale and fluffy This takes about three minutes and is the foundation for a tender shortbread
- Add Yolks Salt and Vanilla:
- Beat in the egg yolks salt and vanilla for about thirty seconds until everything is smooth and well combined
- Add Flour and Mix:
- With the mixer on low add the flour and mix just until you get a soft dough Avoid overmixing as that can make the shortbread tough
- Chill the Dough:
- Shape the dough into a disc about one inch thick and wrap in plastic Let it chill in the fridge for one hour as this makes it easier to press into the pan and gives you neater bars
- Press into Pan and Bake:
- Line your square baking pan with parchment and press the chilled dough into an even layer Bake at three hundred fifty degrees Fahrenheit for thirty minutes until the edges are just golden Let cool completely
- Cook the Caramel:
- In a sturdy saucepan combine the sweetened condensed milk brown sugar butter and corn syrup Over medium heat stir until melted and blended then turn to low and simmer for ten to fifteen minutes stirring gently The mixture thickens and deepens in color Remove from heat and stir in the vanilla and salt
- Pour Caramel Over Shortbread:
- Pour the warm caramel over your cooled shortbread and smooth it to the edges Let it set at room temperature or lightly chill until firm
- Prepare the Chocolate Layer:
- Warm heavy cream until steaming but not boiling then pour over chocolate chips Let it sit for a minute then whisk until fully melted and glossy
- Top with Chocolate:
- Pour the chocolate mixture over the firm caramel layer spread evenly and chill for one to two hours until set
- Cut and Enjoy:
- Use a sharp knife to slice into squares For extra clean edges dip your knife in hot water and wipe between cuts
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The chocolate layer is always my favorite especially when it is just thick enough to crack when you bite in I remember my little one once sneaking the top layer from a whole row before dinner and I did not even blame him
Storage Tips
Keep millionaire’s shortbread in an airtight container in the fridge for up to five days For longer storage wrap each bar in plastic wrap and store in the freezer for up to three months Let the bars reach room temperature before serving for the best texture
Ingredient Substitutions
You can swap the vegetable shortening for melted butter if you do not have shortening Though I find using a little shortening keeps the base extra tender You can also use dark brown sugar if you want a much deeper caramel flavor
Serving Suggestions
Cut these into small squares since they are quite rich Serve with black coffee or a glass of cold milk For celebrations a sprinkle of flaky salt or a drizzle of melted white chocolate makes them extra festive
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A Little History
The name Millionaire’s Shortbread popped up in Scotland first and it stuck because every bite does feel rich and indulgent It is a classic bake sale favorite in many UK families and has won hearts worldwide Simple ingredients add up to something special
Frequently Asked Questions
- → How do I ensure my shortbread base stays tender?
Use a combination of butter and shortening for a tender crumb, and avoid overmixing the dough. Chilling the dough before baking also helps maintain a soft texture.
- → What type of chocolate works best for the top layer?
Semi-sweet chocolate chips are ideal for balancing the sweetness of the caramel and shortbread, but you can use dark or milk chocolate depending on preference.
- → How can I achieve a smooth caramel layer?
Consistently stir the caramel mixture and use a heavy-bottomed saucepan to prevent burning. Watch for a golden hue and remove from heat as soon as it thickens.
- → What are some creative variations to try?
Swirl melted white chocolate on top, sprinkle flaked sea salt over the caramel, or add slivered almonds or edible gold as a finishing touch before the chocolate sets.
- → How should I store the bars?
Keep them in an airtight container in the fridge for up to five days, or freeze individually wrapped bars for up to three months. Allow to return to room temperature before enjoying.