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Millioniare’s Shortbread
Ingredients
Shortbread crust
- 16 Tbsp unsalted butter, cut into 1 Tbsp pieces
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 1/2 cup (100g) granulated sugar
- 2 Tbsp milk
- 1/2 tsp salt (fine sea salt or table salt)
Caramel filling
- 1 (14 oz) can sweetened condensed milk
- 1 cup (200g) packed light brown sugar
- 1/2 tsp salt (fine sea salt or table salt)
- 1/3 cup heavy cream
- 1/3 cup corn syrup or golden syrup
- 6 Tbsp salted butter
- 1 tsp vanilla extract
Chocolate
- 10 oz semi-sweet chocolate, finely chopped
Instructions
- For the shortbread: Brown the butter, to do so melt 16 Tbsp salted butter in 12-inch saute pan or skillet over medium heat.
- Continue to cook, while stirring constantly with a heatproof silicone spatula (while carefully standing back a bit as butter tends to splatter), until butter has deepened in color and milk solids are a rich amber/golden brown color and has a warm nutty aroma. (Be careful not to brown too much, if it becomes dark brown it’s burnt and will be bitter.)
- Immediately (carefully) pour hot butter into a heatproof dish (scape out all the butter clinging to the pan using the silicone spatula). Let cool until it’s just melted and warm but no longer hot (about 95°F), about 45 minutes.
- Butter and line a 9 by 9-inch baking dish with parchment paper leaving a 1-inch overhang of parchment on each side (butter between layers of parchment so they stick). Preheat oven to 350 degrees.
- Pour milk and 1/2 tsp salt into cooled browned butter and stir (it won’t fully come together).
- Add flour and sugar to a large mixing bowl, pour butter mixture in and stir with a spatula until combined.
- Spread dough into prepared baking dish in an even layer. Pierce all over with a fork, spacing piercings about 1-inch apart. Bake until just set and edges are golden brown, about 25 to 27 minutes. Remove from oven and let cool on a wire rack while you make the caramel.
- Make the caramel filling: In a large heavy bottomed saucepan stir together sweetened condensed milk, brown sugar, 1/2 tsp salt, the heavy cream, corn syrup, and 6 Tbsp butter.
- Heat mixture over medium heat, stirring almost constantly especially at edges as they tend to burn, until mixtures registers 236 to 239 degrees on an instant read thermometer (about 15 minutes).
- Add vanilla and whisk well then carefully pour hot caramel over baked shortbread layer. Let cool completely about 1 1/2 hours.
- Melt chocolate: Add chopped chocolate to a medium heatproof mixing bowl. Heat in microwave in 20 second increments, stirring well between each, until melted and smooth. Pour chocolate over caramel layer and spread into an even layer.
- Let rest in the fridge until just set, about 10 to 15 minutes.
- Remove bars from pan using overhanging parchment paper. Cut into squares.
Notes
- For cleaner cuts clean the knife between slicing, under hot water and carefully dry. You may find a serrated knife works better.
- Bars can be stored at room temperature up to 5 days, in the fridge for 2 weeks or in the freezer for 3 months. Store with parchment paper between layers.
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