Description
Try this easy Millionaire’s Shortbread recipe with buttery shortbread, caramel, and chocolate. A rich and indulgent dessert for any occasion!
Ingredients
Scale
- For the shortbread base:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the caramel layer:
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons golden syrup (or corn syrup)
- For the chocolate topping:
- 8 oz dark chocolate (70% cocoa)
- 4 oz milk chocolate
- 2 tablespoons unsalted butter (optional, for a smoother finish)
Instructions
- Prepare the Shortbread Base: Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. Add the flour and salt, and mix until the dough comes together. Press the dough evenly into the bottom of a 9×9-inch baking dish. Bake for 20-25 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
- Make the Caramel Layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and golden syrup. Stir continuously as the mixture comes to a simmer. Allow it to simmer for 5-7 minutes, stirring constantly, until it thickens to a caramel consistency. Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Refrigerate for 1-2 hours to let the caramel set.
- Prepare the Chocolate Topping: In a double boiler or microwave, melt the dark and milk chocolate together until smooth and glossy. If you prefer a smoother finish, stir in 2 tablespoons of unsalted butter. Once the caramel layer is set, pour the melted chocolate over the caramel and spread it evenly with a spatula. Refrigerate for another 1-2 hours to allow the chocolate to set.
- Serve: Once the chocolate is firm, remove the dessert from the fridge and slice it into squares. Serve immediately or store in the fridge until ready to serve.