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Millionaire Shortbread Bars

millionnaireshortbread3Millionaire's Shortbread is also known as a caramel slice or caramel shortbread. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist. Chocolate, caramel, and shortbread, it's a pretty incredible combination that totally lives up to its name, I mean, I don't know anyone who can resist a square of Millionaire's shortbread. I love to use semi-sweet chocolate for a slightly bitter and richer flavour and top them with sea salt flakes which makes them extra delicious, hello salted caramel. There are no fancy ingredients involved so they're super easy to make and will keep well for a few days or can be frozen making them a great prep-ahead treat.

Shortbread Base:
2 cups all-purpose flour, unbleached (240 g)
1 cup unsalted butter, room temperature (226 g)
½ cup granulated sugar, packed (100 g)
1 egg yolk
1 tsp. pure vanilla extract
½ tsp. sea salt

Caramel:
1 (14 oz) can sweetened condensed milk
½ cup unsalted butter, cut into Tbsp. sized pieces (113 g)
1 cup light brown sugar, packed (200 g)
¼ cup golden or corn syrup (60 mL)
1 tsp. pure vanilla extract
½ tsp. sea salt

Chocolate Ganache:
1½ cups semi-sweet chocolate chips
⅓ cup heavy cream (80 mL)

Garnish:
1 pinch sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 9x9" baking dish with parchment paper or foil.

Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined.

Transfer to your prepared pan and press into an even layer then bake for about 22 minutes or until the edges are golden.

While the shortbread bakes, make the caramel. This is easiest with a candy thermometer but you don't need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.

Place over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and dakens to a richer colour. Once it reaches 225°F you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.

Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.

Chop chocolate and melt with cream either in a double boiler or by microwaving in 2-3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill and cut into pieces.

Makes 12 bars.

Cook's Notes:

  • Make sure you line your baking dish and leave an overhang so it's easy to remove.
  • Make sure you use room temperature butter it's essential for making the shortbread.
  • You must use an instant-read thermometer for the caramel. Don't even think about winging it. And don't rush it - it usually takes between 16-20 minutes to get it to 239°F.
  • When making the caramel make sure to stir it constantly so it doesn't burn on the bottom.
  • You can use less chocolate on top if you'd prefer a thinner layer.
  • Make sure to chill the caramel layer before adding the chocolate or there's a chance they will mix together and you won't have even layers.
  • Sea salt really enhances the chocolate flavour in millionaire's shortbread so try not to skip it.
  • I find it easier to cut the bars with a serrated knife when they are completely chilled.
  • Don't skimp on using cheap chocolate. Find the best-quality bar chocolate you can source.
  • The foil sling technique will save you a lot of trouble. Trust us.