Description
Millionaire’s Shortbread is a decadent layered treat featuring a crisp, buttery shortbread base, a rich and chewy homemade caramel filling, and a thick, glossy chocolate ganache topping sprinkled with flaky sea salt. Perfect for indulgent occasions, this dessert combines classic flavors with a luxurious texture that truly lives up to its lavish name.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter (softened, a little cool still is good)
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar (packed)
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon table salt
- 2 ¼ cups all-purpose flour
Creamy Caramel Filling
- 2 (14-oz) cans sweetened condensed milk
- 14 tablespoons unsalted butter (cut into tablespoon-sized pieces)
- 1 cup light brown sugar (packed)
- ⅓ cup light corn syrup
- ¾ teaspoon table salt
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 2 cups semisweet chocolate chips
- ½ cup heavy cream
- Flaky sea salt (for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 13×9-inch baking pan with parchment paper to ensure easy removal and cleanup.
- Make Shortbread Base: Using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well-creamed, which will create a tender, crumbly base.
- Add Wet Ingredients: Add the egg yolk and vanilla extract into the creamed butter mixture. Beat well, pausing to scrape down the bowl sides to combine all ingredients evenly.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour with the mixer on low speed. Halfway through, sprinkle in the table salt and continue mixing just until the dough becomes slightly crumbly; avoid overmixing to maintain a tender texture.
- Press Dough into Pan: Evenly distribute the dough into the prepared pan. To smooth it out evenly, lay a piece of wax paper on top and press firmly with the back of a spoon; then remove the wax paper.
- Bake Shortbread: Place the pan on the center rack of the preheated oven and bake for 25 minutes, or until the edges turn a light golden brown. Allow the shortbread base to cool while preparing the caramel topping.
- Prepare Caramel Filling: In a medium saucepan over medium heat, combine the sweetened condensed milk, unsalted butter pieces, light brown sugar, light corn syrup, and salt. Stir constantly until the mixture thickens to a caramel consistency, then remove from heat and stir in the vanilla extract.
- Spread Caramel on Base: Pour the warm caramel filling evenly over the cooled shortbread base. Smooth the surface and allow it to set for 15-20 minutes to firm up.
- Make Chocolate Ganache: In a heatproof bowl, combine semisweet chocolate chips and heavy cream. Heat gently (either in a microwave in short bursts or over a double boiler) until smooth and glossy. Stir occasionally to blend well.
- Top with Ganache: Pour the ganache evenly over the set caramel layer, spreading smoothly. Sprinkle flaky sea salt over the chocolate surface for a perfect balance of sweet and salty flavors.
- Chill and Serve: Refrigerate the layered shortbread for at least 2 hours until fully set. Once firm, cut into 28 pieces and serve chilled or at room temperature.
Notes
- Millionaire’s shortbread consists of a crisp shortbread base, chewy homemade caramel filling, and thick chocolate ganache top.
- Ensure the butter is softened but not melted for the shortbread base to achieve proper texture.
- Use wax paper to help evenly press the shortbread dough into the pan for a smooth, uniform layer.
- Constant stirring is key when making the caramel to avoid burning and achieve the perfect chewy texture.
- Sprinkling flaky sea salt on top enhances the flavor by adding a slight salty contrast to the sweet layers.
- Recipe includes layering techniques that create the signature rich and decadent texture.
Nutrition
- Serving Size: 1 piece
- Calories: 298 kcal
- Sugar: 21 g
- Sodium: 122 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 46 mg
