Millionaire’s Shortbread Caramel Chocolate (Printer-Friendly)
Buttery shortbread layered with chewy caramel and smooth chocolate, perfect for gifting or serving with coffee.
# What You’ll Need to Cook:
→ Shortbread Layer
01 -
150 g unsalted butter, softened
02 -
75 g granulated sugar
03 -
40 g vegetable shortening
04 -
2 egg yolks
05 -
1 teaspoon pure vanilla extract
06 -
0.5 teaspoon salt
07 -
250 g all-purpose flour
→ Caramel Layer
08 -
400 g sweetened condensed milk
09 -
80 g granulated sugar
10 -
80 g brown sugar
11 -
120 g unsalted butter, cubed
12 -
2 tablespoons corn syrup
13 -
1 teaspoon pure vanilla extract
14 -
0.5 teaspoon salt
→ Chocolate Layer
15 -
200 g semi-sweet chocolate chips
16 -
120 ml heavy cream
# Steps to Prepare:
01 -
Beat softened butter, granulated sugar, and shortening together until light and fluffy. Add egg yolks, vanilla extract, and salt, then mix to combine. Incorporate flour and blend for 1 minute at medium speed.
02 -
Shape dough into a disk approximately 2.5 cm thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
03 -
Line a 23-cm square baking tin with parchment paper and lightly spray with baking spray. Evenly press chilled dough into prepared tin. Bake at 180°C for 30 minutes or until lightly golden. Allow base to cool in tin.
04 -
In a heavy-bottomed saucepan, combine sweetened condensed milk, granulated sugar, brown sugar, butter, and corn syrup. Heat over medium, stirring occasionally, until fully blended and melted. Reduce heat to low and simmer for 10–15 minutes, stirring often, until caramel thickens and deepens in color. Remove from heat and stir in vanilla extract and salt.
05 -
Pour hot caramel evenly over cooled shortbread base. Tap pan gently to smooth and set aside to cool completely.
06 -
Heat heavy cream in a small saucepan or microwave until just steaming. Pour hot cream over chocolate chips in a mixing bowl. Let sit 1 minute, then whisk briskly until chocolate is smooth and glossy.
07 -
Pour melted chocolate over set caramel, smoothing with a spatula. Cover with cling film and refrigerate at least 1–2 hours until firm.
08 -
Once fully chilled and set, lift out the slab using parchment overhang and cut into squares with a sharp knife. Serve at room temperature.
# Extra Cooking Tips:
01 -
For a tender shortbread, use a portion of shortening along with butter instead of butter alone.
02 -
Use a heavy-bottomed, light-colored saucepan for caramel to ensure even cooking and accurate color change observation.
03 -
Spritz the baking tin with nonstick spray before lining with parchment so it stays in place during assembly.
04 -
Store bars refrigerated in an airtight container for up to 5 days or freeze individually for up to 3 months.