Millionaire’s Shortbread

A traditional buttery Scottish shortbread covered by a thick layer of caramel and finished off with a chocolate glaze. Three layers of deliciousness! These bars are R.I.C.H, hence the name Millionaire. 😉 If you like Twix bars then you’ll love this dessert. Just a warning…this is a messy dessert. But totally worth every gooey, chocolately bite! Make sure you have lots of napkins on hand for these gooey bars. To cut the bars into neater squares, dip your knife in hot water and pat it dry before slicing. In this recipe I followed the directions to make my own caramel filling, however, if you are in a hurry you can always go the simpler direction and buy two 14 ounce cans of Dulce de Leche. If you decided to use pre-made Dulce de Leche, just heat it up and pour it over the cooled shortbread crust. If you have never made your own Dulce de Leche, I suggest you follow the simple directions to make it, you won’t believe how easy it is! 🙂

One Year Ago: Guinness Beef Stew 

Millionaire’s Shortbread

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For the Shortbread:

  • 1/2 cup sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups all-purpose flour, divided
  • 1 large egg yolk, slightly beaten

For the Caramel Filling:

  • 28 ounces sweetened condensed milk, (two 14-ounces cans)
  • Kosher salt

For the Chocolate Glaze:

  • 6 ounces dark chocolate, (60% cacao) coarsely chopped
  • 1 tsp light corn syrup
  • 1/2 cup unsalted butter, softened, cut into cubes

Directions:

  1. To make the shortbread base, preheat the oven to 350℉. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together, about 2 minutes.
  3. Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat until just combined, about 30 seconds.
  4. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
  5. Prick the dough all over with a fork and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to a wire rack to cool completely.
  6. To make the caramel filling, place  the sweetened condensed milk in an oven-proof dish and sprinkle with some kosher salt. Tightly cover with foil.
  7. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three-quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes stirring every 30 minutes and checking on the water level, adding more as needed, until it is brown and caramel-like. Remove from the oven and whisk until smooth.
  8. Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
  9. To make the chocolate glaze, in a large bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
  10. Put in the refrigerator for one hour, or until the glaze hardens.
  11. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

Yields: 24 bars

Source: adapted from Baked: New Frontiers In Baking

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29 Responses to Millionaire’s Shortbread

  1. I’ve only heard of these recently- delicious!

  2. These are gorgeous, and they look positively addicting!

  3. Not generally a sweet toothed person, but this is one thing I adore but have never made!

  4. jennknee says:

    These definitely look rich! Heavenly with a cup of coffee. They look wonderful Christina!

  5. canalcook says:

    Fantastic, I’ve been looking for a good recipe for these for ages!

  6. You used the magic words…Dulce de Leche. These have to be good!

  7. kat says:

    these look amazing!!!! i love anything shortbread! 🙂

  8. Stefanie says:

    Delicious!! I love twix, and these look like giant twixes! hehe

  9. Nicole says:

    Ooh, Twix is one of my favorite chocolate bars, so I think I have to make these… soon! 🙂

  10. ChgoJohn says:

    Like Nicole before me, Twix is my all-time favorite candy bar. These I must make!

  11. I do love twix bars. I think you just made my day. 🙂

  12. That is a specilaity I love. Those look so tempting and beautiful.

    Cheers,

    Rosa

  13. Oh my! Those look delicious and addictive!

  14. I love shortbread but add caramel filling and I’m hooked. These are awesome!

  15. Ann says:

    FABULOUS! Who wouldn’t love this one? It has all the good stuff!

  16. You had me at “Twix”! I’ve always wanted to try this kind of shortbread. You’ve just given me the motivation that I needed 🙂

  17. Anna says:

    My hubby adores Twix bars…a staple on our grocery list. He’ll go nuts once i prepare these millionaire’s bars for him. So sweet! Thanks!

  18. I made something similar last year…what is there NOT to love. There sort of are a stand over the kitchen sink type of cookie but totally worth it too.

  19. Now that looks delicious! Even the picture screams insanely sweet!

  20. Stephanie says:

    These look fab! I adore millionaire shortbread and it’s something i have grown up making (I’m Scottish, I think shortbread may be one of the first things I learned to cook as a child)
    One thing I will say though, is that I have always been taught to rub the butter and flour together first until the flour is in pea sized pieces as this is what makes the finished product so deliciously short and melt in the mouth. Much like making scones or pastry, when the chunks of cold butter melt in the heat of the oven they release steam which creates little pockets of flakiness….yum yum yum 😀

  21. Peggy says:

    Oh I love shortbread desserts! And these look way better than a Twix bar!

  22. Rachel says:

    Ummmm, hello delicious! That looks absolutely fabulous.

  23. I have almost the exact same recipe! These are probably the most delicious thing you will ever put in your mouth. I don’t put corn syrup or butter in the chocolate topping, I just melt really high quality dark chocolate and use a warm knife to cut the squares later (as pure chocolate is harder to cut into without squishing the bars).

  24. A bread with thus kind of taste is really worth a million! Very delicious!

  25. Jerry H. says:

    I’ve seen these all over England, and I remember the first time I tried one I thought….I have to bring this back with me. Now I can make it on my own! Thanks!

  26. Looks super-duper yummy!

  27. Oh, my, those look fabulous. They have been on my list of things to make forever. They moved up a few spots since you said they taste like a Twix bar 🙂

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