Millionaire Shortbread with Caramel and Chocolate
Millionaire shortbread layers crisp buttery shortbread, chewy caramel, and smooth chocolate ganache in one rich dessert bar.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 large egg yolks at room temperature
- ¼ teaspoon salt
- 2 cups all-purpose flour spooned and leveled
- 2 14-ounce cans sweetened condensed milk not evaporated milk
- 1¼ cups light brown sugar packed
- ¾ cup unsalted butter sliced
- ¼ cup light corn syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate finely chopped
- ⅓ cup heavy whipping cream
- sea salt for sprinkling, optional
Instructions
Instructions
- Heat the oven to 350°F (180°C), line a 9-by-13-inch pan with parchment, and leave an overhang.
- Beat the butter and sugar until combined, about 2 minutes. Mix in the yolks and salt, then add the flour until crumbly.
- Press the mixture into the pan and bake 23 to 28 minutes, until set with lightly golden edges. Cool completely.
- For the caramel, combine condensed milk, brown sugar, butter, and corn syrup in a saucepan. Bring to a boil over medium heat, whisking constantly for 8 to 13 minutes until thick and caramel-colored.
- Remove the caramel from heat, stir in vanilla and salt, spread over the crust, and refrigerate 1 hour.
- Microwave the chocolate and cream in 20-second increments, stirring after each, until smooth.
- Spread ganache over the caramel, sprinkle with sea salt, and chill 1 to 2 hours until firm.
- Lift out using the parchment, slice into bars, and serve.