Millionaire's Shortbread
An indulgent dessert featuring layers of buttery shortbread, luscious caramel, and a rich chocolate topping, perfect for any gathering or family occasion.
Ingredients
Shortbread Base
- 2 cups all-purpose flour gives a tender and soft base
- 2 sticks unsalted butter, cold and cubed ensures a rich and flaky texture
- ½ cup granulated sugar for sweetness
Caramel Layer
- 1 cup light brown sugar adds depth and caramel notes
- 2 sticks unsalted butter for the luxurious caramel layer
- ⅓ cup golden corn syrup to enhance the gooey consistency
- 1 can sweetened condensed milk for that creamy, velvety touch
- 1 teaspoon salt to balance the sweet flavors
Chocolate Topping
- 10 oz dark chocolate, chopped adds a rich contrast to the sweetness
- 1 tablespoon vegetable oil for a smooth chocolate layer
- 1 tablespoon sea salt optional, for garnish
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Line a 9-inch square baking pan with parchment paper.
- In a food processor, pulse together the flour, cold cubed butter, and granulated sugar until it resembles breadcrumbs. Alternatively, rub the butter into the flour and sugar by hand until it becomes crumbly.
- Press the dough evenly into the prepared pan and bake for 25-30 minutes until golden brown. Allow to cool completely in the pan.
Caramel Layer Preparation
- In a saucepan, melt together the brown sugar, unsalted butter, and corn syrup over medium heat while stirring constantly. Bring to a boil.
- Once boiling, remove from heat and stir in the sweetened condensed milk and salt until smooth.
- Return the saucepan to low heat and boil until thickened to a golden caramel consistency. Pour over the cooled shortbread and chill until set, about 1 hour.
Chocolate Topping Preparation
- While the caramel sets, melt the dark chocolate in the microwave in 30-second intervals, stirring in between.
- Stir in the vegetable oil for a glossy finish and pour over the chilled caramel layer. Optionally, sprinkle with sea salt.
- Chill again until set, then lift out using the parchment paper, cut into slices, and serve.
Notes
Ensure your butter for the shortbread is very cold for a flaky texture. Don’t rush the boiling of the caramel, and allow each layer to chill adequately before moving on.