Description
Millionaire’s Shortbreads are an indulgent treat made with a buttery, crumbly shortbread base, a layer of rich caramel, and a smooth, velvety layer of chocolate on top. This decadent dessert is perfect for special occasions or when you just want to treat yourself to something sweet and luxurious. The combination of textures and flavors makes it irresistible!
Ingredients
Scale
- For the shortbread base:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the 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
- For the 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 your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
- For the shortbread base: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the flour and salt to the butter mixture and mix until the dough comes together. It will be crumbly but should stick when pressed together.
- Press the dough evenly into the prepared baking pan, creating a smooth and even base. Bake for 15-20 minutes, or until the shortbread is golden brown around the edges. Remove from the oven and let it cool completely in the pan.
- For the caramel layer: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and salt. Stir to combine, and bring the mixture to a simmer. Let it simmer for about 5-7 minutes, stirring constantly, until the caramel thickens slightly.
- Pour the caramel over the cooled shortbread base and spread it evenly with a spatula. Refrigerate for 30 minutes to allow the caramel to set.
- For the chocolate topping: In a heatproof bowl, melt the dark chocolate and milk chocolate together over a double boiler or in the microwave, stirring every 30 seconds until smooth. If desired, stir in the tablespoon of butter to add a glossy finish to the chocolate.
- Pour the melted chocolate over the caramel layer and spread it evenly with a spatula. Let the chocolate cool slightly before placing the shortbread in the fridge to set for at least 1 hour or until the chocolate is firm.
- Once set, lift the shortbread out of the pan using the parchment paper. Cut into small squares or rectangles. Serve and enjoy your Millionaire’s Shortbreads!
Notes
- For a twist, you can add a sprinkle of sea salt on top of the chocolate layer before it sets, creating a salted caramel version.
- Store Millionaire’s Shortbreads in an airtight container in the fridge for up to 1 week.
- If you prefer a thicker or thinner shortbread base, you can adjust the baking pan size, but make sure to adjust the baking time accordingly.
- Feel free to use all dark chocolate or all milk chocolate for the topping, depending on your preference.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Treat
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg