Millionaire's Shortbread Bars
Rich and decadent millionaire's shortbread bars with a buttery shortbread base, chewy caramel, and a chocolate topping.
2h 55m·DESSERT12Servings
Nutrition
572kcal
6gProtein
64gCarbs
33gFat
High Fiber
Ingredients
SHORTBREAD BASE
Unsalted Butter
room temperature
226 g
Granulated Sugar
100 g
Egg Yolk
1 piece
Salt
2.5 g
Vanilla Extract
5 ml
All-Purpose Flour
240 g
CARAMEL LAYER
Unsalted Butter
room temperature
113 g
Light Brown Sugar
210 g
Salt
2.5 g
Sweetened Condensed Milk
397 g
Golden or Corn Syrup Light or Dark
60 ml
Vanilla Extract
5 ml
CHOCOLATE TOPPING
Semi-Sweet Chocolate Chips
250 g
Heavy Cream
80 ml
Sea Salt
for sprinkling
1 pinch
Equipment
Hand Mixer
Thermometer
Instructions
1Prepare the Pan and Oven
5m
5mPreheat Oven
Preheat oven to 350°F (175°C).
Line Baking Pan
Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2Make the Shortbread Base
15m
15mCream Butter and Sugar
In a large bowl, cream together 1 cup (226g) of room temperature unsalted butter and 1/2 cup (100g) of granulated sugar using a hand mixer until light and fluffy.
Add Egg Yolk and Vanilla
Beat in 1 egg yolk, 1/2 tsp salt, and 1 tsp vanilla extract until combined.
Incorporate Flour
Gradually add 2 cups (240g) of all-purpose flour, mixing until just combined. Do not overmix.
Press into Pan
Press the dough evenly into the prepared baking pan to form a flat, even layer.
Bake Shortbread
Bake for 20-25 minutes, or until the edges are lightly golden brown.
3Make the Caramel Layer
15m
15mCombine Ingredients
In a medium saucepan, combine 1/2 cup (113g) of unsalted butter, 1 cup (210g) of light brown sugar, 1/2 tsp salt, one 14 oz can (397g) of sweetened condensed milk, and 1/4 cup (60ml) of golden or corn syrup.
Cook Caramel
Place the saucepan over medium heat and whisk constantly until the butter melts and the sugar dissolves. Bring to a boil, then reduce heat to low and continue to cook, stirring constantly, until the caramel reaches 225-226°F (107-108°C) on a candy thermometer, about 5-10 minutes. The caramel should be a deep tan color and pull away from the sides of the pan.
Add Vanilla
Remove from heat and stir in 1 tsp vanilla extract.
Pour Caramel
Carefully pour the hot caramel over the baked shortbread base. Use an offset spatula to spread it into an even layer.
Chill Caramel
Let the caramel cool and set at room temperature for about 10 minutes, or until it's firm to the touch. You can also place it in the refrigerator for about 10 minutes to speed up the process.
4Make the Chocolate Topping
5m
5mMelt Chocolate
In a heatproof bowl, combine 1 1/2 cups (250g) of semi-sweet chocolate chips and 1/3 cup (80ml) of heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is mostly melted. Stir until smooth and glossy.
Pour Chocolate
Pour the melted chocolate over the set caramel layer. Use an offset spatula or knife to spread it into an even layer.
Add Salt (Optional)
Sprinkle a pinch of flaky sea salt over the chocolate topping for a sweet and salty contrast.
5Chill and Cut
1h
1hChill Bars
Refrigerate the bars for at least 1 hour, or until the chocolate is firm.
Cut Bars
Once firm, lift the parchment paper out of the pan and cut the bars into desired sizes using a sharp knife. Enjoy!
Tips
Ensure your butter for the shortbread base is at true room temperature for optimal creaming.
Do not overmix the shortbread dough after adding the flour, as this can lead to a tough texture.
When making the caramel, constant stirring is key to prevent burning and ensure even cooking.
If you don't have a candy thermometer, the caramel is ready when it reaches a deep tan color and pulls away from the sides of the pan.
For a smooth chocolate topping, ensure the heavy cream is warm but not boiling when added to the chocolate chips.