Millionaire's shortbread features gooey caramel nestled over a buttery shortbread crust and topped with rich chocolate ganache.
Prep Time 25 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 16
Ingredients
For the Shortbread Layer
¾cup(170g)unsalted butter, room temperature
½cup(100g)granulated sugar
1egg yolk, room temperature
1 ½cups(195g)all-purpose flour
½teaspoonkosher salt
For the Caramel Layer
14ounce(396g)sweetened condensed milk
⅓cup(75g)unsalted butter
¾cup(150g)light brown sugar
2tablespoonscorn syrup, light or dark
½teaspoonkosher salt
½teaspoonpure vanilla extract
For the Chocolate Topping
1 ½cups(255g)semisweet chocolate chips
⅓cup(80ml)heavy cream
Coarse sea salt for sprinkling
Instructions
Make the Shortbread Layer
Heat oven to 325°F degrees. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a large bowl, beat together the butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add the egg yolk and mix until combined.
Add flour and salt, and beat on low spped just until the mixture is evenly combined.
Transfer the mixture to the prepared pan, and press down firmly into an even layer. Bake until the top is dry and light golden brown, 30 to 35 minutes. Set on a rack to cool.
Make the Caramel Layer
Combine the sweetened condensed milk, butter, brown sugar, corn syrup, and salt in a medium saucepan.
Cook over medium heat, stirring constantly until the butter is melted. Continue to stir until the mixture comes to a boil.
Once boiling, reduce the heat to low and simmer while stirring constantly for 10-15 minutes, until the mixture turns a rich caramel color and has thickened. If using a candy thermometer, the temperature should read 225°F.
Immediately remove from the heat and stir in the vanilla extract.
Pour over the shortbread crust and use an offset spatula to spread in an even layer.
Cool to room temperature for several hours or place in the refrigerator for about 1 hour.
Make the Chocolate Topping
Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until the chocolate is melted and smooth.
Pour the chocolate ganache over the caramel and use an offset spatula to smooth it into an even layer. Sprinkle with sea salt if desired.
Refrigerate until the chocolate is set, about 30 minutes. Lift out of the pan by the parchment overhang and slice into squares.
Notes
Candy thermometer: A candy thermometer is helpful for making caramel but it isn’t essential.
Caramel: When making the caramel make sure to stir it constantly so it doesn’t burn on the bottom.
Chill the caramel: Make sure to chill the caramel layer before adding the chocolate or there’s a chance they will mix together and you won’t have separate layers.
Make ahead tip
Store the squares in an airtight container at room temperature or in the refrigerator. They’ll keep well for up to 5 days.