Recipe Social
▶ Watch this video on YouTube ↗

Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗

Preppy Kitchen

Millionaire's Shortbread

A buttery shortbread base covered in a rich homemade caramel and a smooth semisweet chocolate ganache. A sprinkle of flaky sea salt on top gives every square a salted-caramel finish.

⏱ 190 min16Britishshortbreadcaramelchocolatebarssalted caramel

Ingredients

For the shortbread

  • 1 cupunsalted butter · room temperature (226g)
  • 1/2 cupgranulated sugar · (100g)
  • 1egg yolk
  • 1 teaspoonvanilla extract
  • 1/2 teaspoonsalt
  • 2 cupsall-purpose flour · (240g)

For the caramel

  • 1 cansweetened condensed milk · 14-ounce/396g can
  • 1/2 cupunsalted butter · cut into tablespoon-sized pieces (113g)
  • 1 cuplight brown sugar · packed (220g)
  • 1/4 cuplight corn syrup · (60ml)
  • 1/2 teaspoonfine sea salt
  • 1 teaspoonvanilla extract

For the chocolate topping

  • 1 barsemisweet chocolate · 4-ounce/113g bar, chopped (or 2/3 cup/118g chocolate chips)
  • 1/3 cupheavy cream · (80ml)
  • —flaked sea salt · for garnishing, optional

Steps

  1. 1

    Preheat the oven to 350°F. Line a 9x9-inch baking dish completely with parchment paper or foil.

  2. 2

    Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg yolk and mix until combined.

  3. 3

    With the mixer on low speed, add the flour in a few batches and mix until just combined, stopping now and then to scrape down the bowl. Transfer the dough to the prepared pan and press it into an even layer. Make sure there are no holes or gaps, or the shortbread can fall apart later.

  4. 4

    Bake for about 22 minutes, until the edges are light golden brown.

  5. 5

    While the shortbread bakes, make the caramel. Combine the sweetened condensed milk, butter, brown sugar, corn syrup, and salt in a small pot.

  6. 6

    Set the pot over medium heat and whisk occasionally until the butter melts and everything is combined, about 3 minutes. Then whisk constantly until the caramel bubbles, darkens slightly, and reaches 225°F on an instant-read thermometer, 6-10 minutes. At that point it will start to thicken and pull away from the sides of the pan. Take the pot off the heat and whisk in the vanilla.

  7. 7

    When the shortbread is done, pour the hot caramel over the hot base and smooth it out to the edges in a flat layer. Let it cool to room temperature so the caramel sets.

  8. 8

    Put the chopped chocolate and heavy cream in a medium microwave-safe bowl. Microwave on high in 20-second bursts, stirring between each, until the chocolate is fully melted and the ganache is smooth, about 60 seconds total. Pour it over the cooled caramel and smooth it into an even layer.

  9. 9

    Sprinkle with flaked sea salt if you like, then chill the pan for at least 2 hours.

  10. 10

    Lift the slab out of the pan using the parchment. Warm a knife under hot water, dry it off, and cut the slab into bars. Rewarm the knife and wipe it clean as often as you need to.

Creator's notes

Semisweet chocolate gives a slightly bitter, richer flavor, and flaked sea salt on top turns it into a salted caramel treat.

More from Preppy Kitchen

All recipes →