Introduction
Taking indulgence to a whole new level, this Millionaire Shortbread Recipe combines a crunchy shortbread base, a rich caramel center, and a smooth chocolate topping. Perfect for special occasions or just a decadent treat, this dessert is sure to make you feel like a million bucks!
Detailed Ingredients with measures
For the Shortbread:
Unsalted butter: 150g, softened
Granulated sugar: 50g
All-purpose flour: 200g
Salt: 1g
For the Caramel Layer:
Unsalted butter: 100g
Brown sugar: 100g
Sweetened condensed milk: 397g (one can)
Golden syrup: 60ml
For the Chocolate Topping:
Dark chocolate: 200g
Unsalted butter: 20g
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 servings
Directions:
1. Preheat your oven to 180°C and line a 20x20cm baking tin with parchment paper.
2. To make the shortbread base, cream together the softened butter and granulated sugar until light and fluffy. Gradually work in the flour and salt until a dough forms.
3. Press the shortbread dough evenly into the prepared baking tin. Prick with a fork and bake for 20–25 minutes or until golden. Allow to cool.
4. For the caramel layer, combine the butter, brown sugar, condensed milk, and golden syrup in a saucepan over medium heat. Stir continuously until the mixture thickens and becomes a deeper caramel color, approximately 10–15 minutes.
5. Pour the caramel over the cooled shortbread base and spread it evenly. Allow it to cool completely and set.
6. Melt the dark chocolate and butter in a heatproof bowl over a pot of simmering water or using a microwave. Stir until smooth.
7. Pour the melted chocolate over the set caramel layer, spreading evenly with a spatula. Allow it to set at room temperature or in the fridge.
8. Once set, slice into squares or bars using a sharp knife and enjoy!
Detailed Directions and Instructions
Step 1:
Preheat your oven to 180°C (350°F) and prepare a 20x20cm baking tin by lining it with parchment paper. This will ensure easy removal of the shortbread once it’s baked.
Step 2:
Start by making the shortbread base. In a large mixing bowl, cream together 150g of softened unsalted butter and 50g of granulated sugar until the mixture is light and fluffy. This mixture should have a pale appearance and a delightful buttery aroma.
Step 3:
Gradually add 200g of all-purpose flour and 1g of salt into the butter and sugar mixture. Use your hands or a wooden spoon to combine until a soft dough forms, which will have a crumbly texture that holds together when pressed.
Step 4:
Press the shortbread dough evenly into the bottom of your prepared baking tin. Use a fork to prick the surface, allowing steam to escape during baking. Bake in the preheated oven for 20–25 minutes or until the top is golden brown and fragrant. Once baked, let it cool completely in the tin.
Step 5:
While the shortbread cools, prepare the luscious caramel layer. In a saucepan over medium heat, combine 100g of unsalted butter, 100g of brown sugar, a 397g can of sweetened condensed milk, and 60ml of golden syrup. Stir this mixture continuously for about 10–15 minutes, or until it thickens to a silky consistency and takes on a rich caramel color.
Step 6:
Once the caramel has thickened, pour it over the cooled shortbread base, spreading it evenly with a spatula. Allow this caramel layer to cool completely and set, which will create a wonderful contrast of textures.
Step 7:
For the chocolate topping, melt 200g of dark chocolate along with 20g of unsalted butter. You can do this over a pot of simmering water (a double boiler) or in the microwave. Stir until the mixture is smooth and glossy, releasing an enticing chocolate aroma.
Step 8:
Pour the melted chocolate over the fully set caramel layer, using a spatula to spread it evenly to cover every edge. Allow it to set at room temperature or speed up the process by placing it in the refrigerator.
Step 9:
Once the chocolate is fully set, use a sharp knife to slice the Millionaire Shortbread into squares or bars. Enjoy the decadent layers of buttery shortbread, rich caramel, and smooth chocolate!
Notes
Proper Cooling:
Make sure to let each layer cool completely before adding the next to prevent them from mixing and ensure distinct layers.
Storage Tips:
Store the cut shortbread in an airtight container at room temperature for up to one week.
Customization:
Feel free to sprinkle some sea salt over the chocolate topping for a salted caramel effect, or add a layer of nuts for added crunch.
Serving Suggestion:
These indulgent bars pair beautifully with a cup of coffee or tea, making them a perfect treat for gatherings or as a midday pick-me-up!
Cook Techniques
Creaming Butter and Sugar
This technique involves beating softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which helps to create a tender texture in your baked goods.
Pressing Shortbread Dough
When preparing the shortbread base, the dough is evenly pressed into the baking tin rather than rolled out. This ensures a compact base that will hold its shape while baking.
Pricking the Shortbread
Pricking the shortbread dough with a fork before baking allows steam to escape, preventing the base from puffing up and ensuring an even cook.
Making Caramel
Caramel is made by gently heating butter, brown sugar, sweetened condensed milk, and golden syrup together while stirring continuously. This technique allows the mixture to thicken and develop a rich color and flavor.
Melting Chocolate
To melt chocolate without burning it, use a heatproof bowl set over a pot of simmering water (double boiler method) or microwave it in short bursts. Stir until smooth for a glossy finish.
Setting the Layers
Allowing each layer to cool completely before adding the next ensures that they don’t mix and maintains the distinct layers of the dessert. For the chocolate topping, use room temperature or refrigerate for quicker setting.
FAQ
What can I use instead of golden syrup?
You can substitute golden syrup with light corn syrup or honey, but the flavor will vary slightly.
Can I use salted butter for the shortbread?
Yes, but reduce or omit the added salt in the recipe to avoid an overly salty flavor.
How do I store leftover Millionaire Shortbread?
Store the bars in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
Can I use milk chocolate instead of dark chocolate for the topping?
Yes, milk chocolate can be used, but it will result in a sweeter topping – adjust the sugar in the caramel layer if desired.
Is it necessary to let the caramel cool before adding the chocolate topping?
Yes, letting the caramel cool completely before adding the chocolate ensures that the layers set correctly without mixing.
Conclusion
Indulging in Millionaire Shortbread is a delightful experience that combines the rich flavors of shortbread, caramel, and chocolate. Perfect for any occasion, these decadent squares are not just a treat but a celebration of sweet indulgence. Your dessert table will shine with the luxurious appeal of Millionaire Shortbread, leaving everyone wanting more!
Chocolate Mint Millionaire Shortbread
Add a layer of mint extract to the chocolate topping for a refreshing twist on the classic.
Nutty Millionaire Shortbread
Incorporate chopped nuts, such as pecans or almonds, into the caramel layer for added texture and flavor.
Salted Caramel Millionaire Shortbread
Sprinkle a touch of sea salt over the caramel layer before adding the chocolate for a delicious sweet and salty contrast.
Peanut Butter Millionaire Shortbread
Swirl creamy peanut butter into the caramel layer for a rich and nutty flavor combination.
Espresso Millionaire Shortbread
Mix in espresso powder to the chocolate layer for a delightful coffee-infused dessert experience.
Fruit-Infused Millionaire Shortbread
Top the chocolate layer with crushed freeze-dried fruits, like raspberries or strawberries, for a burst of fruity flavor.
Coconut Millionaire Shortbread
Add shredded coconut to the caramel layer or sprinkle it on top of the chocolate for a tropical twist.
Millionaire Shortbread
Ingredients
Method
- Preheat your oven to 180°C (350°F) and prepare a 20x20cm baking tin by lining it with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Gradually add the all-purpose flour and salt into the butter and sugar mixture and combine until a soft dough forms.
- Press the shortbread dough evenly into the prepared baking tin. Prick the surface with a fork and bake for 20–25 minutes until golden. Allow to cool.
- In a saucepan over medium heat, combine the unsalted butter, brown sugar, sweetened condensed milk, and golden syrup. Stir continuously for about 10–15 minutes until thickened and caramel-like.
- Pour the caramel over the cooled shortbread base and spread it evenly. Allow to cool completely.
- Melt the dark chocolate and unsalted butter in a heatproof bowl over simmering water. Stir until smooth.
- Pour the melted chocolate over the set caramel layer, spreading it evenly. Allow to set at room temperature or in the fridge.
- Once set, slice into squares or bars and enjoy!
