Ingredients
Shortbread Base
- 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 Topping
- 10 oz semi-sweet chocolate, finely chopped
Instructions
- Brown the Butter: Melt the 16 Tbsp unsalted butter in a 12-inch sauté pan or skillet over medium heat. Stir constantly with a heatproof silicone spatula while standing back to avoid splatters. Cook until the butter deepens in color, and the milk solids turn a rich amber/golden brown with a warm nutty aroma. Avoid burning the butter as it will turn bitter.
- Cool the Butter: Immediately pour the hot browned butter into a heatproof dish, scraping all butter from the pan. Let it cool until just melted and warm, about 95°F, which takes approximately 45 minutes.
- Prepare the Baking Dish: Butter and line a 9 by 9-inch baking dish with parchment paper, leaving a 1-inch overhang on each side. Between layers of parchment, smear butter so they stick. Preheat the oven to 350°F.
- Make Shortbread Dough: Combine milk and 1/2 tsp salt into the cooled browned butter and stir (the mixture won’t fully come together). In a large bowl, mix flour and granulated sugar. Pour in the butter mixture and stir with a spatula until combined into dough.
- Bake the Shortbread: Spread the dough evenly in the prepared baking dish. Pierce all over with a fork about 1-inch apart. Bake for 25-27 minutes until just set and edges are golden brown. Remove and cool on a wire rack.
- Prepare the Caramel Filling: In a large heavy-bottomed saucepan, combine sweetened condensed milk, light brown sugar, 1/2 tsp salt, heavy cream, corn syrup, and 6 Tbsp salted butter. Heat over medium heat, stirring constantly, especially near edges, until the mixture reaches 236 to 239°F on an instant-read thermometer (about 15 minutes).
- Add Vanilla and Pour Caramel: Whisk in vanilla extract, then carefully pour the hot caramel over the baked shortbread layer. Let cool completely for about 1.5 hours.
- Melt the Chocolate: Place chopped semi-sweet chocolate in a medium heatproof bowl. Microwave in 20-second increments, stirring between each until smooth and melted.
- Top with Chocolate: Pour melted chocolate over the caramel layer and spread evenly. Refrigerate until just set, about 10 to 15 minutes.
- Cut and Serve: Use the parchment paper overhang to lift the bars from the baking dish. Cut into squares and serve.
Notes
- Brown the butter carefully: if it burns, the shortbread will taste bitter.
- Use an instant-read thermometer to precisely gauge caramel temperature (236-239°F) for the perfect chewy consistency.
- Allow each layer to cool properly before adding the next to ensure clean, distinct layers.
- Prepare the parchment paper with butter to prevent sticking and to lift the bars easily after chilling.
- Store Millionaire’s Shortbread in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
