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Close up of a batch of sliced up millionaire shortbread
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5 from 3 votes

Millionaire Shortbread

Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.
Prep Time20 minutes
Cook Time55 minutes
Setting & Cooling Time3 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: caramel shortbread, homemade millionaire shortbread, millionaire shortbread
Servings: 16 bars
Author: Marie Roffey

Ingredients

THE SHORTBREAD

  • ½ cup unsalted butter, softened (1 stick)
  • ¼ cup superfine sugar (1.8oz)
  • 1 cup all purpose flour (4.5oz)

THE CARAMEL FILLING

GANACHE TOPPING

  • 1 and ½ cups finely chopped semi sweet chocolate (7oz)
  • ⅓ cup heavy cream

Instructions

FOR THE SHORTBREAD

  • Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
  • Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
  • Add the flour, beating on low just until it starts forming small clumps
  • Scatter it into the prepared tin, then press it down lightly so there are no gaps.
  • Bake for 25 minutes.

FOR THE CARAMEL FILLING

  • Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
  • Stir in the salt, then pour the caramel over the shortbread base.
  • Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.

FOR THE CHOCOLATE GANACHE

  • Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
  • In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
  • Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
  • Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.

Video

Notes

  • Don't beat the dough to a ball of dough, you just want it to be starting to clump and so that you can't see streaks of flour anymore.
  • Don't press the dough too firmly into the tin as this will make the cooked shortbread firm instead of crisp.
  • Add an extra 1/2 teaspoon of salt to the caramel for a salted caramel flavour.

Nutrition

Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 110mg | Potassium: 114mg | Fiber: 1g | Sugar: 24g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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