millionaire shortbread

This Millionaire Shortbread is made with a shortbread base, rich caramel filling and topped with dark chocolate!

Millionaire Shortbread

flour

butter

sugar

unsalted butter

brown sugar

condensed milk (1 can)

corn syrup

salt

dark chocolate (or chips)

cream (any kind)

sea salt (optiona garnish)

Preheat oven to 350°F and line a 9x13&quot; pan with parchment paper or grease lightly.

Combine flour, butter, and sugar with a mixer or pastry cutter until crumbly. Press firmly into the bottom of the prepared pan.

Bake 12 minutes or until slightly puffed and dry. Remove from oven and let cool while you prepare the caramel.

Crust

Combine butter, sugar, sweetened condensed milk, and corn syrup in a large saucepan. Heat over medium heat until it comes to a boil, watching carefully and stirring continually.

Boil 5 minutes, stirring constantly. Stir in salt and pour over the crust. Let chill completely in the refrigerator before adding the chocolate.

Caramel

Place chocolate and cream in a small pot over low heat. Stir constantly until melted and pour over firm caramel layer and spread evenly. Optional: sprinkle with flaked sea salt.

Chill in the refrigerator until chocolate layer is set before slicing.

Ganache

Buttery shortbread is topped with golden dulce de leche and a chocolate glaze for a delicious layered bar. It&#039;s perfect to take to potlucks and parties!

Millionaire's Shortbread

unsalted butter (softened (2.5 sticks))

all purpose flour

sweetened condensed milk

oz dark chocolate chips (60

sea salt

Plan the Dulce de Leche: If you can find dulce de leche at the store, you may use that instead, but usually you have to cook your own from cans of sweetened condensed milk. The safest way: Place the sweetened condensed milk in a double boiler setup, by setting a glass heatproof bowl on top of a saucepan with two inches of simmering water. Make sure the water doesn&#039;t touch the bottom of the bowl. Cook for 3 hours, until thick and butterscotch colored, stirring every hour. You may need to refill the water once or twice. Let cool.The impatient, riskier way: You can cook the sweetened condensed milk in a nonstick saucepan over medium heat for about 15-20 minutes until thick and caramelized, but you MUST stir constantly with a spatula, or it will burn. Let cool.

Preheat the oven to 350 degrees F.

For the shortbread: it is best to use a stand mixer if you have one, but this may all be done with a hand mixer as well. In a stand mixer fitted with the paddle attachment, spread the butter around the bowl by mixing for about 10 seconds on medium. With the mixer still on, pour in the sugar, and beat until the sugar and butter are blended. Briefly beat in the egg yolk until incorporated, then mix in the flour, scraping down the sides of the bowl as needed, until a crumbly dough forms.

Line a 9×13 inch metal baking pan with parchment paper, then press the dough out evenly using your fingertips. Prick the dough all over with a fork, and bake for 20-22 minutes, until  lightly golden brown. Let the shortbread cool completely on a wire rack, about 15 minutes.

Spread the dulce de leche evenly on top of the shortbread layer, then refrigerate for 30 minutes.

For the chocolate layer: In a heatproof bowl, combine the dark chocolate chips and butter, and microwave in 30 second intervals until it&#039;s almost smooth. Err on the side of microwaving less, so you don&#039;t risk overheating the chocolate. I pull it out when the chocolate chips are almost melted, and usually if I keep stirring for a minute, the residual heat will melt it to a smooth consistency. Pour the mixture over the chilled dulce de leche layer and spread it evenly with a spatula. Refrigerate for an hour until the chocolate glaze hardens.

Once the bars have chilled, cut into squares and serve. Enjoy!

Keep leftovers in the refrigerator for up to one week.

Buttery shortbread, soft caramel and smooth chocolate... millionaire&#x27;s shortbread is a delicious British classic that everyone will love!

Best Ever Millionaire's Shortbread Recipe - Printable Recipe

x 28cm (7 x 11″) Baking Tray

Electric Stand Mixer or Large Bowl With Electric Hand Whisk

Fork

Based Saucepan

Sugar Thermometer (optional but very handy)

Glass Bowl

Wooden Spoon

(2/3 cup) Condensed Milk

(1/2 cup) Unsalted Butter

(2/3 cup) Golden Caster Sugar

tbsp Golden Syrup

tsp Vanilla Extract

Salt

(7 oz) Good Quality Milk Chocolate

(1/2 cup) Unsalted Butter, Room Temp

(1/4 cup) Golden Caster Sugar

(1 + 1/3 cup) Plain Flour

Grease and line the baking tin then preheat...

Grease and line the baking tin then preheat your oven to 180°C/Fan 170°C/356°F. Beat together the butter and sugar in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy.

Sift in the flour and add the salt....

Sift in the flour and add the salt. Mix until a dough forms.

Press the dough evenly into the prepared tin...

Press the dough evenly into the prepared tin then prick all over with a fork.

Bake in the oven for 15-20 mins until...

Bake in the oven for 15-20 mins until just golden on top. Cool completely.

Put all the ingredients into a large saucepan...

Put all the ingredients into a large saucepan and set over a low/medium heat.

Stir until everything has dissolved then bring to the...

Stir until everything has dissolved then bring to the boil. STIR OFTEN AND VIGOROUSLY. Once boiling, stir continuously so it doesn't catch and burn on the bottom/in the edges of the pan.

When it becomes thick and is a light...

When it becomes thick and is a light caramel colour (or hits 107°C/225ºF on a thermometer), take off the heat and keep stirring for a minute or two.

Pour the caramel over the biscuit base, spread...

Pour the caramel over the biscuit base, spread evenly and leave to cool completely.

Break the chocolate into a glass bowl. To...

Break the chocolate into a glass bowl. To melt on the hob, set the bowl over a pan of barely simmering water and stir until melted. To melt in the microwave, heat in 10 second intervals stirring well each time until two thirds melted. Then stir well until completely melted.

Pour the melted chocolate over the caramel and...

Pour the melted chocolate over the caramel and smooth out using the back of a wooden spoon. Allow to set at room temperature then cut into 12 slices.

https://www.youtube.com/watch?v=yM-0kOBioe8

Buttery shortbread, sweet soft caramel and silky smooth chocolate, Millionaire's Shortbread is a classic bake that everyone loves! Full recipe, ingredients and tons more helpful tips here: https://kitchenmason.com/millionaires-shortbread/

How to Make the BEST Millionaire's Shortbread!

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Coffee walnut millionaire's shortbread

cold unsalted butter

walnut halves

plain flour

golden caster sugar

espresso powder

light muscovado sugar

condensed milk

dark chocolate

white chocolate

chocolate-coated coffee beans

walnut halves (about 50 grams)

Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.

To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.

To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.

To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

This vegan millionaire shortbread recipe is sweet, simple, and ready in an hour! I&#39;ll show you how to make a vegan shortbread crust, caramel centre and chocolate topping using 7 ingredients.

Vegan Millionaire shortbread

All-Purpose Flour (250 grams)

Vegan Butter (175 grams)

Sugar (75 grams)

Sweetened Condensed Coconut Milk (320 grams)

Vegan Butter (100 grams)

Dark Brown Sugar (100 grams)

Semi-Sweet Chocolate Chips (150 grams)

tbsp Coconut Oil (14 grams)

Preheat oven to 350 F. Line an 8x8 brownie pan with parchment paper or grease the sides and bottom with vegan butter. 

In a mixing bowl combine flour, sugar, and salt. Next, you’re going to cut in the butter. I started this process with a dough cutter tool and finished kneading it by hand once the butter wasn’t so messy, but you can easily do the whole thing by hand. Knead the dough until there is no loose flour left. Pour the dough into the brownie pan and press it firmly into the bottom of the pan until it is evenly spread.

Take a fork and prick holes throughout the dough and then place in the oven for 20 minutes. Do not forget to set the timer like I always do! When it’s ready, remove it from the oven and either put it in the freezer/outside to cool or if you have time you can leave it on the counter to cool it will just take longer.

Shortbread Crust

In a medium saucepan combine, 1 can of sweetened condensed coconut milk, half a cup of butter, and half a cup of dark brown sugar on low-medium heat, stirring frequently. Once all the ingredients have dissolved and mixed into each other, turn the heat up to medium-high and bring the caramel sauce to a boil stirring constantly. When it begins to boil turn the heat back down to low stirring constantly for 10 minutes to thicken. 

Once the caramel sauce is ready, pour over the cooled shortbread crust. Tap the sides and gently bump the bottom to help spread the caramel sauce and get rid of any air bubbles. Place in the freezer to set.

Vegan Caramel Centre

Pour 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil into a glass container (Tupperware or measuring cup). Place the container in a pan with water on medium heat and melt ingredients into each other mixing frequently. 

When the chocolate is melted and combined pour over the cooled caramel centre. Ensure an even spread across the top. Place in fridge to set. 

Top with your favourite toppings (ours is flaky salt) cut the squares however you like, serve, and enjoy feeling like a millionaire! 

Chocolate Topping

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Millionaire's shortbread

vanilla extract

can condensed milk

golden syrup

dark brown sugar

Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.

Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.

For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.

Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.

For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

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.

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💗

Deliciously sweet and gooey Vegan Millionaire Shortbread, created with a vegan shortbread base and tasty salted caramel made from almond butter - that&#039;s next level snacking!

Vegan Millionaire Shortbread

all purpose flour (180 g)

almond flour

icing sugar (63 g)

dairy-free butter (115 g)

almond butter (130 g)

brown sugar (100 g)

dairy-free sweetened condensed milk (300 g)

tsp sea salt flakes

tbsp dairy-free cream

cornstarch

vegan chocolate spread (140 g)

sea salt flakes (optional)

Start with the shortbread base - preheat your oven to 180C (356F), then combine the flour, almond flour, sea salt, and icing sugar in a mixing bowl, then add in the dairy-free spread and use your hands to crumb it into the mix until no big pieces of spread are left and the mixture is crumbly.

Place the mixture into a 8x8-inch (20x20 cm) square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bake it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.

In the meantime, prepare your salted almond butter caramel: to a non-stick pan add the almond butter, brown sugar and condensed milk. Give it a good stir to mix and heat over gentle heat until the sugar is caramelised and well incorporated. Sprinkle in the sea salt flakes and fold them in, then stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat and allow for it to cool for 5-10 minutes to slightly harden.

Pour the caramel on top of the shortbread base and spread it out evenly, then place it in the freezer for at least 1 hour.

Melt your vegan chocolate spread in your warm oven at about 50-60C for 10 minutes, so that the spread becomes soft and runny. Pour the chocolate spread on top of the frozen caramel and spread it across the top with the back of a spoon, then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hrs.

Remove from the freezer and slice the millionaire shortbread whilst still frozen. Let it rest at room temperature for at least 20 minutes before digging in &amp; enjoy!

These vegan, gluten-free chocolatey treats with dates, cashews and maple syrup are just as moreish as the original millionaire's shortbread

Vegan millionaire's shortbread

cashew nuts

rolled oat

medjool dates pitted

coconut oil

pitted medjool dates

almond milk

maple syrup

tsp vanilla extract

cocoa powder

Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.

For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft. Cool the caramel a little, then tip into the blender, add the vanilla extract and blitz to a smooth purée. The caramel will be hot so be careful when handling. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.

Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to a week.

This decadent millionaire shortbread features a buttery shortbread, creamy caramel layer, and topped with a soft chocolate ganache—a perfect, indulgent treat! All three layers are simple to make and come together for an irresistible dessert bar.

unsalted butter (softened to room temperature)

all-purpose flour

water (room temperature)

chocolate

Start with the shortbread: Preheat the oven to 350ºF and line an 8x8-inch baking pan with parchment paper with about 1 inch of overhang on the sides. Set aside.

In the bowl of a stand mixer, or a large mixing bowl with a hand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar on medium speed until smooth and fluffy. Scrape down the bottom and sides as needed. Add the egg yolk and vanilla, beating together for 1 minute. With the mixer on low, add the flour and salt, and beat together until just combined. (Try to not overmix, just until all ingredients are combined).

Press the shortbread dough into an even layer into the prepared baking pan. Using a fork, pierce the dough all over the top. Bake until the edges are lightly golden brown, about 25-28 minutes.

While the shortbread finishes baking, make the caramel: In a small saucepan, or in the microwave, heat the cream, butter, and salt together over medium heat until the butter has melted. Set aside.

In a separate medium saucepan, heat the sugar, corn syrup, and water together over medium heat until the sugar mixture begins to boil. Keep cooking until the bubbles get smaller and begin to turn amber-colored. Reduce the heat to low, and carefully pour in the warm butter/cream mixture, whisking constantly to avoid lumps or crystals.

Add a candy thermometer to the side of the pot and simmer the caramel while continuously whisking until it reaches 245ºF. Remove from the heat and stir in the vanilla.

Carefully pour the hot caramel over the shortbread crust. Place in the refrigerator for about 1 hour before adding the chocolate ganache topping.

Make the chocolate ganache: In a small saucepan over a double boiler, or in the microwave, add the cream and chocolate. Cook over medium-low heat, stirring frequently, until the chocolate has melted and is smooth.

Remove from the heat and carefully pour over the cooled caramel layer. Gently smooth it over the top in an even layer using an offset spatula. Allow the ganache to set in the refrigerator for 30 minutes. If desired, before chilling, garnish with flaky sea salt.

Leftovers stay fresh covered tightly at room temperature or in the refrigerator for up to 1 week.

Question-Does corn syrup need to be used?  

This millionaire shortbread recipe is a classic chocolate bar made with buttery shortbread, a silky caramel filling, and rich chocolate topping. Easy to make, decadent to eat, and perfect for sharing, gifting, or adding to a holiday tray.

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