THE MOUNTAIN COTTAGE KITCHEN
Millionaire's Shortbread
Servings 16 large squares
Calories 325kcal
Ingredients
Shortbread
- 170 g all-purpose flour 1⅓ cups + 2 tbsp
- 113 g salted butter 1 stick (½ cup); softened
- 50 g granulated sugar ¼ cup
Caramel
- 1 can sweetened condensed milk 14 oz / 397 g
- 113 g salted butter 1 stick (½ cup)
- 50 g British golden syrup 3 tbsp (light corn syrup may be substituted)
- 40 g light brown sugar 3 tbsp
- 1 tsp vanilla bean paste or vanilla extract
- ½ tsp fine salt
Chocolate Topping
- 200 g chopped chocolate Approx. 1¼ cups (you can use a mix of dark and milk chocolate, but don't substitute with chocolate chips)
Equipment
- 8-inch square baking pan
- Heavy-bottomed saucepan
Method
Make the Shortbread
- Preheat the oven to 315°F (157°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the finished shortbread from the pan.
- Beat the softened butter and granulated sugar together until smooth and well combined.
- Add the flour and mix just until a soft dough forms. Avoid overmixing.
- Press the dough evenly into the prepared pan. Chill for 15 minutes, then prick the surface lightly with a fork.
- Bake for 15–18 minutes, until the edges are just beginning to turn golden. The center may still look quite pale.
- Let the shortbread cool completely in the pan before adding the caramel.
Make the Caramel
- While the shortbread cools, add the sweetened condensed milk, butter, golden syrup, brown sugar, vanilla, and sea salt to a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly, until the mixture begins to simmer. Reduce the heat to medium-low.
- Continue cooking and stirring constantly for approximately 10–12 minutes, until the caramel is thick, glossy, and a rich golden color.
- Immediately pour the caramel over the cooled shortbread and spread evenly. Gently tap the pan against the counter to help level the surface.
- Let the caramel cool completely and set before adding the chocolate topping.
When you drag a spatula across the bottom of the saucepan, it should leave a visible trail before the caramel flows back together.
Add the Chocolate Topping
- Melt the chocolate gently, stirring until completely smooth.
- Pour the melted chocolate over the cooled caramel and spread into an even layer.
- Leave at room temperature and once it begins to set, score lines with a large, sharp knife.
- Once the chocolate is completely set, lift the millionaire's shortbread from the pan using the parchment paper. Cut into large squares along the scored lines.
Chocolate bars work best here rather than chocolate chips, as they melt more smoothly and give you a better finished layer.
Notes
Golden Syrup: British golden syrup gives the caramel its traditional rich flavor. If you can’t find it in the U.S., substitute an equal amount of light corn syrup. The caramel will still work, but the flavor will be slightly different.
Caramel: Stir continuously, especially as the mixture thickens, to prevent it from catching on the bottom of the saucepan. The caramel is ready when it is thick and glossy and a spatula dragged across the bottom leaves a visible trail before the mixture flows back together.
Storage: Store in an airtight container in a cool room for up to 5 days, or refrigerate for up to 1 week. If refrigerated, let the shortbread come toward room temperature before serving for the best texture.
Baking at a lower altitude? This recipe was developed and tested at approximately 8,600 ft. If baking closer to sea level, bake the shortbread at 325°F (165°C) rather than 315°F, and begin checking it at around 15 minutes. The caramel and chocolate layers can be prepared as written.
