Description
Millionaire’s Shortbread is a decadent layered dessert featuring a buttery shortbread base, a rich and creamy caramel middle, and a smooth chocolate topping. This indulgent treat combines contrasting textures and flavors in every bite, perfect for special occasions or a luxurious homemade sweet snack.
Ingredients
Scale
Shortbread Base
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Layer
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Topping
- 8 oz dark chocolate (70% cocoa), chopped
- 1/2 cup milk chocolate, chopped
- 1 tablespoon unsalted butter (optional, for a glossy finish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
- Prepare Shortbread Base: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Make Dough: Add the all-purpose flour and salt to the butter mixture and mix until the dough comes together. It will be crumbly but should stick when pressed.
- Bake Shortbread: Press the dough evenly into the prepared pan to create a smooth base. Bake for 15-20 minutes until golden brown around the edges. Cool completely in the pan.
- Cook Caramel Layer: In a medium saucepan over medium heat, melt butter. Add brown sugar, heavy cream, vanilla extract, and salt. Stir and bring to a simmer. Continue stirring and simmer for 5-7 minutes until caramel thickens slightly.
- Set Caramel Layer: Pour the warm caramel evenly over the cooled shortbread base. Spread with a spatula and refrigerate for 30 minutes to allow it to set.
- Melt Chocolate Topping: In a heatproof bowl, melt the dark and milk chocolates together over a double boiler or microwave in 30-second intervals, stirring until smooth. Optionally, stir in butter for gloss.
- Apply Chocolate Layer: Pour the melted chocolate over the set caramel layer and spread evenly. Let cool slightly then refrigerate for at least 1 hour until firm.
- Serve: Once the chocolate is firm, lift the shortbread out of the pan using the parchment overhang. Cut into small squares or rectangles and serve.
Notes
- Room temperature butter is essential for achieving a smooth shortbread dough.
- Be careful to continuously stir the caramel to prevent burning.
- Using parchment paper with overhang helps remove the shortbread easily.
- For a glossy chocolate topping, do not skip adding the optional butter.
- Store leftover shortbread in an airtight container in the refrigerator for up to 5 days.
