Dessert: United Kingdom – Millionaire's Shortbread
Serving Size: 16
Approximate Time
Prep
20 min
Cook
30 min
Additional
1 hr 10 min
Total
1 hr 30 min
Ingredients
1 cup (226 g) unsalted butter, softened
1 / 2 cup (100 g) granulated sugar
1 tsp vanilla extract
2 1 / 4 cups (270 g) all-purpose flour
1 / 2 tsp fine salt
1 can (14 oz / 396 g) sweetened condensed milk
1 / 2 cup (113 g) unsalted butter
1 / 2 cup (100 g) packed light brown sugar
2 tbsp (30 ml) light corn syrup or golden syrup
1 / 2 tsp fine salt
1 tsp vanilla extract
12 oz (340 g) semi-sweet chocolate chips or chopped chocolate
1 tbsp (15 ml) neutral oil or unsalted butter (optional)
Flaky sea salt, to taste (optional)
Instructions
Prep: Line a 9-inch square pan with parchment, leaving overhang for lifting. Preheat oven to 325°F (165°C).
Make the shortbread: In a bowl, beat the softened butter and sugar until light and creamy, 2–3 minutes. Mix in vanilla and salt. Add flour and mix just until a soft, crumbly dough forms. Press evenly into the prepared pan and dock lightly with a fork. Bake 22–28 minutes, until the edges are lightly golden. Cool 10 minutes.
Cook the caramel: In a medium heavy saucepan, combine condensed milk, butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until everything melts and comes to a gentle bubble. Reduce heat to medium-low and cook, stirring constantly, 5–8 minutes until thickened, deeper amber, and 235–240°F on a candy thermometer. Remove from heat and stir in vanilla.
Assemble caramel layer: Pour the hot caramel over the warm shortbread and spread evenly. Let set at room temperature until just firm, about 20–30 minutes.
Add chocolate topping: Melt chocolate with the oil/butter in a microwave (50% power, 20–30 second bursts, stirring between) or a double boiler until smooth. Pour over the caramel, tilt pan to coat evenly, and tap to release bubbles. Sprinkle flaky sea salt if using. Chill 30–45 minutes until the chocolate is just set (not rock hard).
Slice and serve: Use the parchment to lift from the pan. Warm a sharp knife under hot water, wipe dry, and cut into 16–25 squares, wiping the blade between cuts for clean layers.
Storage: Keep at cool room temperature up to 3 days or refrigerate up to 1 week. For best texture, let refrigerated bars sit 10–15 minutes before serving.
