Description
Millionaire shortbread delights with layers of buttery shortcake, silky caramel, and rich chocolate, creating a luxurious treat that whispers indulgence. Sweet memories unfold with each heavenly bite, promising pure bliss for dessert enthusiasts.
Ingredients
Scale
Shortbread Base:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks / 226 grams) unsalted butter, softened
- ¼ teaspoon salt
Caramel Layer:
- 1 can (14 ounces / 397 grams) sweetened condensed milk
- 1 cup (2 sticks / 226 grams) unsalted butter
- 1 cup light brown sugar, packed
- 4 tablespoons golden syrup (or light corn syrup)
- ½ teaspoon vanilla extract
Chocolate Topping:
- 1 ½ cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or unsalted butter (optional, for smoother texture)
Instructions
- Prepare the shortbread foundation by combining softened butter and sugar in a mixing bowl, blending until the mixture achieves a creamy, pale consistency.
- Gradually incorporate flour and salt into the butter mixture, gently working until a slightly crumbly texture develops.
- Transfer the delicate dough into a parchment-lined 9×13-inch baking pan, carefully pressing and distributing the mixture evenly across the surface.
- Use a fork to create gentle perforations across the dough, which helps prevent unwanted rising during baking.
- Place the pan in a preheated oven set to 350F (175C) and bake for approximately 20-25 minutes, watching for a light golden color and firm texture.
- Remove the shortbread base and allow it to cool completely, ensuring a stable foundation for subsequent layers.
- While the base cools, prepare the caramel layer by melting butter, sugar, and condensed milk in a saucepan over medium heat, stirring continuously to prevent scorching.
- Cook the caramel mixture until it reaches a rich, golden-brown color and achieves a smooth, thick consistency.
- Carefully pour the warm caramel over the cooled shortbread base, spreading it evenly to create a uniform layer.
- Refrigerate the caramel-covered shortbread for approximately 30 minutes to allow the caramel to set and firm up.
- Melt chocolate in a double boiler or microwave, stirring until smooth and glossy.
- Pour the melted chocolate over the chilled caramel layer, using a spatula to distribute it evenly and create a sleek surface.
- Return the dessert to the refrigerator and allow it to set completely, typically 1-2 hours, before cutting into precise squares.
Notes
- Customize the shortbread base by substituting part of the flour with ground almonds or coconut flour for added nutrition and unique flavor profiles.
- Prevent caramel from crystallizing by using a candy thermometer and stirring gently, ensuring a smooth and creamy texture without grainy consistency.
- For a gluten-free version, replace wheat flour with almond or rice flour, maintaining the same measurements to preserve the traditional shortbread texture.
- Enhance chocolate topping stability by tempering the chocolate carefully, creating a glossy finish that snaps cleanly when broken and prevents rapid melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 16
- Calories: 400
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg