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Yields:
40 - 48 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 45 mins
Fans of Twix bars, millionaire's shortbread was made for you! These rich, chewy dessert bars have three distinct layers of buttery shortbread, chewy caramel, and rich chocolate, plus a sprinkle of flaky sea salt on top. They can be sliced up into any size you prefer, making it the perfect bake sale treat, homemade holiday food gift, or unique addition to a Christmas cookie plate.
Why is it called millionaire's shortbread?
Also called caramel shortbread, millionaire's slice, and Wellington squares, among other names, these treats are adapted from traditional Scottish shortbread. The "millionaire" portion of the name likely stems from the dessert's decadence. These bars are closely associated with Australian, New Zealand, and Scottish cuisine. If you’re the first visitor to a house on New Year's Day in a Scottish home, you might be treated to some millionaire's shortbread. Now that's a happy new year!
Why didn't my caramel set?
You may not have cooked it long enough. The best and easiest way to know when the caramel is done is to use a candy thermometer. The caramel should reach 235 degrees Fahrenheit before you take it off the heat. If you don't have a candy thermometer, cook until the caramel has darkened in color and begins to pull away from the sides of the pan.
How do you store millionaire's shortbread?
Store the shortbread in an airtight container at room temperature for up to five days. The bars can also be frozen for up to three months.
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Ingredients
Shortbread
- 2 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp. kosher salt
- 1 cup plus 2 tbsp. unsalted butter, melted
Caramel Filling
- 1 (14-oz.) can sweetened condensed milk
- 1 cup light brown sugar
- 1/2 cup unsalted butter, cubed
- 1/2 cup light corn syrup
- 1/3 cup heavy whipping cream
- 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
Ganache
- 2 (4-oz.) bars bittersweet 60% chocolate, finely chopped
- 1/3 cup heavy whipping cream
- 1 tsp. coconut oil
- Flaky salt, for sprinkling
Directions
- Step 1For the shortbread: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with foil, allowing the edges to hang over the sides of the pan.
- Step 2In a large bowl, combine the flour, sugar, cornstarch, and salt. Pour in the melted butter, stirring until a crumbly dough forms. Do not over-work the dough. Press the dough into the prepared pan in an even layer.
- Step 3Bake until lightly golden, 25 to 30 minutes. Remove the pan to a wire rack and allow it to cool for 15 minutes.
- Step 4For the filling: In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined. Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pan, and reaches 235°F, 12 to 14 minutes. Stir in the vanilla extract. Immediately pour the mixture over the shortbread crust, smoothing with a spatula. Allow to cool completely, about 1 hour.
- Step 5For the ganache: Place the chocolate, cream, and oil in a glass measuring cup. Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 1 minute.
- Step 6Pour the chocolate over the cooled caramel, smoothing it with an offset spatula. Sprinkle the surface with flaky salt.
- Step 7Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.
- Step 8Using the foil edges, remove the bars from the pan and slice as desired.
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