Millionaire Shortbread
A basic recipe for Millionaire's Shortbread made in an 8 inch square pan.
Servings 16 cookies
Cost 5
Ingredients
Shorbread Layer
- 1 cup all-purpose flour (125 grams)
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter, cut in 1 inch chunks and softened (115 grams)
- ¼ cup sugar (50 grams)
Caramel Layer
- 9 tablespoons salted butter, cut into chunks (128 grams)
- ½ cup dark brown sugar, packed (100 grams)
- ½ can can sweetened condensed milk (196 grams)
- ⅛ teaspoon salt
- ⅜ teaspoon vanilla extract
Chocolate Layer
- 6 oz milk chocolate (170 grams)
Instructions
- Line an 8-inch metal pan with foil and grease the foil or grease and line with parchment paper.
- Mix together the flour, baking powder and salt. Set aside.
- In a mixing bowl, cream butter and sugar. Don't cream until light and fluffy, just beat until it comes together. Stir the flour mixture into the butter mixture until fully blended.
- Break up the dough and scatter it evenly over the bottom of the pan, then use dampened fingers to press into an even layer. Tip: Lay a sheet of parchment or some butter wrappers over the dough, then press second smaller pan (another 8-inch pan that will fit inside works well) and press as hard as you can. Dock with a fork and chill dough for an hour.
- Preheat the oven to 325° F. Bake the chilled crust for 25 minutes, then let cool while you make the caramel layer.
- To make the caramel layer, put the butter in a heavy bottomed 2 quart saucepan and melt over gentle heat. Remove from heat, then add the brown sugar and stir until dissolved. Still off heat, stir in the condensed milk. Make sure everything is evenly blended. This should help prevent separation.
- Return mixture to heat and bring to a simmer. Cook over low to medium low (just keep it at a simmer with heat slowly rising), stirring often, until it reaches just about 230 degrees F. This should take about 10-12 minutes, so don't rush it. To avoid brown bits, use a heat proof scraper for stirring and don't scrape the sides of the pot if you can avoid it.
- When mixture is just about 230, stir in the salt and vanilla, then pour over the shortbread. Let cool completely.
- Melt the chocolate in a small bowl set over but not touching simmering water or chop it up and melt it in the microwave using one of the lower settings and stirring often. Pour the melted chocolate over the cooled caramel and let it set at room temperature. If you are in a hurry, you can put it in the refrigerator.
- To serve, lift bars from pan using foil. Cut into squares. If it's rock hard, let it sit at room temperature for about 20 minutes.