easy shortbread

A sweet treat so decadently rich it's been named "Millionaire's Shortbread".

Millionaire'S Shortbread

unsalted butter, softened (226 grams)

sugar (70 grams)

light brown sugar, packed (70 grams)

vanilla extract

salt

all-purpose flour (260 grams)

sweetened condensed milk (825 milliliters)

butter

light brown sugar (packed (200 grams))

corn syrup (80 milliliters)

semisweet chocolate chips (340 grams)

heavy cream (120 milliliters)

vanilla extract (5 milliliters)

sea salt

Millionaire's Shortbread

Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.

Using an electric mixer, beat butter until well creamed.

Add sugars and beat until light and fluffy, about 30 seconds.

Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.

Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.

Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.

Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. &nbsp;To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).

Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.

Allow to cool while you prepare your caramel topping.

Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.

Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).

Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. &nbsp;Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).

Remove from heat and immediately stir in the vanilla extract and salt.

Pour evenly over prepared shortbread, use a knife to spread evenly if needed.

Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Caramel

Combine chocolate chips and heavy cream in a small saucepan over medium heat. &nbsp;

Stir frequently until chocolate is melted and mixture is smooth. &nbsp;

Remove from heat and stir in vanilla extract. &nbsp;Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. &nbsp;Wait several minutes and then sprinkle with sea salt. &nbsp;

Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Chocolate Topping

sweetened condensed milk (792 grams)

It may look impressive (and daunting), but this classic Millionaire Shortbread recipe is insanely easy to bake at home. It starts with a perfect and simple buttery shortbread base. On top: a 2-ingredient caramel that starts with pre-made candies. To top it all off, a layer of decadent chocolate sprinkled with flaky sea salt.

Millionaire Shortbread

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

c. all-purpose flour

kosher salt

(11-oz.) packages caramel squares

heavy cream

c. semisweet chocolate chips

Flaky sea salt,

Preheat oven to 300°. Line a 13"-x-9" pan with parchment paper and spray with cooking spray. Make shortbread layer: Cream softened butter with sugar until light and fluffy. Add flour and vanilla and mix until a bread crumb texture forms.&nbsp;

Press mixture into a prepared pan and prick all over with a fork.&nbsp;

Bake until lightly golden, 30 minutes. Let cool completely.&nbsp;

Make caramel layer:&nbsp;in a small saucepan over medium-low heat, stir caramels and cream together until melted, 10 minutes. Pour over cooled shortbread crust.&nbsp;

Make chocolate layer: Melt chocolate in microwave in 30 second intervals and stir until smooth. Pour over caramel layer.&nbsp;

Refrigerate 20 minutes until firm, then slice into bars. Top with flaky sea salt.&nbsp;

Delicious!!!  Easy to make, crunchy shortbread and chewy caramel. Doesnt get better than this.

Turned out great, taste just like the candy bar!

They are good if you like very sugary desserts.  I had them in the fridge for 20 min.  The shortbread was hard as a rock but the caramel was runny.  Let them sit out for over an hour.  The shortbread is fine but the caramel runs over the sides and it is basically a mess.  I am praying it is less of a mess in the morning because I am afraid I will have to toss the while thing . . . I have never run into this before so I am very disappointed.

OMG- Love these bars! I’m a Choco-Holic and these bars had me coming back for more!! Fun Dessert, although a tad messy- they are worth it💗

Christmas Shortbread made simple! Quick, no fuss, no cookie cutters required. Just perfectly short and crumbly, buttery, vegan shortbread bars with a layer of festive mincemeat sandwiched effortlessly through the middle.   

Christmas Shortbread

(312 grams) all-purpose flour (, plain flour in the UK)

⅓ cup (48 grams) cornstarch (, cornflour in the UK)

sugar

(240 grams) vegan butter

(100 grams) vegan mincemeat

almonds

cranberries

Preheat oven to 320° F (160 °C) and place an oven shelf about ⅓ up from the bottom of the oven.

Grease a 9 x 5 inch (or similar) loaf pan. Place a long thin strip of parchment paper down the middle of the pan, with some overhang over the ends. Once that&#x27;s in place rub a little grease on it to &quot;stick&quot; the next strip. The second strip needs to be wider and go across the pan the other way with some overhang again. The overhang acts as handles for lifting the shortbread out and the grease helps to keep everything in place. To see exactly how to put the paper in see my picture in the post above.

To the bowl of a food processor, add the flour, cornstarch, sugar, salt and butter. Pulse until the mixture looks like coarse breadcrumbs and is just starting to clump. Test to see if it&#x27;s ready by grabbing a walnut sized piece and squeezing it together in your hand. If it sticks together in a ball it is ready. If it doesn&#x27;t put the lid on the food processor again and pulse until it is ready.

Take the blade out of the machine, and put roughly half (eyeballing it is fine) of the dough into the loaf pan. Using your hands, compact it down evenly and tightly.

Spread the mincemeat over the top of the shortbread layer with a spoon so it&#x27;s even, then top with the remaining shortbread and press it down really hard all over so it&#x27;s even and smooth.

Press the flaked almonds and cranberries into the top, then bake in the oven for about 65 minutes until it is just starting to turn a little golden around the edges.

Remove from the oven and leave in the pan for 15 to 20 minutes, then lift out using the parchment paper handles. Leave on the paper, and place on a cutting board.  Slice very carefully into portions, then lift it onto a cooling rack using the paper aagin,  and allow to cool completely before storing in an airtight container.

These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party

Lemon & almond shortbread bars

golden caster sugar

plain flour

ground almonds

tbsp milk

eggs

icing sugar

Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.

Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.

Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.

When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

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Millionaire's Shortbread

Millionaire Shortbread

Christmas Shortbread

Lemon & almond shortbread bars

Top 5 easy shortbread recipes from across the web

The most viewed easy shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Millionaire'S Shortbread

Millionaire's Shortbread

Millionaire Shortbread

Christmas Shortbread

Lemon & almond shortbread bars

The most viewed easy shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine