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Millionaire Shortbread Recipe

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★★★★

4 from 32 reviews

Millionaire Shortbread is a decadent layered treat featuring a buttery shortbread crust, a rich homemade caramel filling, and a smooth chocolate ganache topping. This indulgent dessert combines irresistible textures and flavors, finished with a touch of flaky sea salt for balance. Perfect for gatherings, it yields 36 generous servings and takes just over an hour to prepare and chill.

Ingredients

Scale

Shortbread Crust

  • 2 cups all-purpose flour (260g)
  • 1 cup unsalted butter
  • ½ cup granulated sugar (100g)

Caramel Layer

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed (190g)
  • 1 can sweetened condensed milk (14oz or 396g)
  • ¼ cup golden corn syrup
  • ¼ teaspoon salt

Chocolate Ganache

  • 1½ cups chopped dark chocolate
  • ⅓ cup heavy whipping cream
  • Flaky sea salt for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch pan by lining it with parchment paper to prevent sticking.
  2. Make Shortbread Crust: In a bowl, combine the flour, butter, and granulated sugar. Use a mixer or pastry cutter to mix until the mixture becomes crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for about 12 minutes, or until it looks slightly puffed and dry on top. Remove from oven and allow it to cool completely while you prepare the caramel layer.
  4. Prepare Caramel Layer: In a large saucepan, combine the butter, brown sugar, sweetened condensed milk, and golden corn syrup. Heat over medium-high heat, stirring continuously and watching carefully until the mixture comes to a boil.
  5. Cook Caramel: Reduce the heat to medium and allow the mixture to boil for 5 minutes, stirring continuously to prevent burning and ensure smoothness.
  6. Add Salt and Pour: Stir in the ¼ teaspoon of salt to the caramel mixture, then immediately pour the hot caramel evenly over the baked shortbread crust.
  7. Chill Caramel Layer: Place the pan in the refrigerator and chill completely for approximately 1 hour to allow the caramel to set firmly before adding the chocolate layer.
  8. Prepare Chocolate Ganache: In a small saucepan, combine the chopped dark chocolate and heavy whipping cream. Heat over low heat, stirring continuously, until the chocolate is completely melted and the mixture is smooth and glossy.
  9. Pour Ganache: Pour the warm ganache evenly over the chilled caramel layer and spread carefully to cover the entire surface. Optionally, sprinkle flaky sea salt on top for a touch of contrast.
  10. Final Chill and Slice: Allow the entire dessert to chill until the chocolate ganache is set firm. Once set, slice into 36 squares and serve.

Notes

  • Use parchment paper for easy removal of the shortbread from the pan.
  • Be mindful when boiling the caramel to avoid burning; stir continuously.
  • Allow each layer to chill properly for clean, neat slices.
  • Flaky sea salt adds a lovely contrast but can be omitted for a sweeter treat.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Millionaire Shortbread, shortbread crust, caramel layer, chocolate ganache, layered dessert, British dessert, caramel shortbread

Find it online: https://foodiecara.com/millionaire-shortbread-recipe/