Dessertscookingclassy
Millioniare's Shortbread
The worlds most luxurious cookie! This version is made with a crisp browned butter shortbread cookie base, a sweet and creamy caramel filling, and a decadent dark chocolate finish. They're reminiscent of a Twix bar but a hundred times better!
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- spatula
- baking dish
- oven
- bowl
- mixing bowl
- saucepan
- whisk
- microwave
📝 Preparation Steps
1
For the shortbread: Brown the butter, to do so melt 16 Tbsp salted butter in 12-inch saute pan or skillet over medium heat.
unsalted butter, (cut into 1 Tbsp pieces)16 Tbsp(283g) all-purpose flour (scoop and level to measure)2 cups(200g) packed light brown sugar1 cupsalted butter6 Tbsp
2
Continue to cook, while stirring constantly with a heatproof silicone spatula (while carefully standing back a bit as butter tends to splatter), until butter has deepened in color and milk solids are a rich amber/golden brown color and has a warm nutty aroma. (Be careful not to brown too much, if it becomes dark brown it's burnt and will be bitter.)
(283g) all-purpose flour (scoop and level to measure)2 cupsmilk2 Tbspsweetened condensed milk1 (14 oz) can(200g) packed light brown sugar1 cup
3
Immediately (carefully) pour hot butter into a heatproof dish (scape out all the butter clinging to the pan using the silicone spatula). Let cool until it's just melted and warm but no longer hot (about 95°F), about ⏱️ 45 minutes.
4
Butter and line a 9 by 9-inch baking dish with parchment paper leaving a 1-inch overhang of parchment on each side (butter between layers of parchment so they stick). Preheat oven to 350 degrees.
5
Pour milk and 1/2 tsp salt into cooled browned butter and stir (it won't fully come together).
(283g) all-purpose flour (scoop and level to measure)2 cupsmilk2 Tbspsweetened condensed milk1 (14 oz) can(200g) packed light brown sugar1 cuptsp salt (fine sea salt or table salt)1/2
6
Add flour and sugar to a large mixing bowl, pour butter mixture in and stir with a spatula until combined.
7
Spread dough into prepared baking dish in an even layer. Pierce all over with a fork, spacing piercings about 1-inch apart. Bake until just set and edges are golden brown, about 25 to ⏱️ 27 minutes. Remove from oven and let cool on a wire rack while you make the caramel.
8
Make the caramel filling: In a large heavy bottomed saucepan stir together sweetened condensed milk, brown sugar, 1/2 tsp salt, the heavy cream, corn syrup, and 6 Tbsp butter.
(283g) all-purpose flour (scoop and level to measure)2 cupsmilk2 Tbspsweetened condensed milk1 (14 oz) can(200g) packed light brown sugar1 cuptsp salt (fine sea salt or table salt)1/2
9
Heat mixture over medium heat, stirring almost constantly especially at edges as they tend to burn, until mixtures registers 236 to 239 degrees on an instant read thermometer (about ⏱️ 15 minutes).
10
Add vanilla and whisk well then carefully pour hot caramel over baked shortbread layer. Let cool completely about 1 1/⏱️ 2 hours.
11
Melt chocolate: Add chopped chocolate to a medium heatproof mixing bowl. Heat in microwave in ⏱️ 20 second increments, stirring well between each, until melted and smooth. Pour chocolate over caramel layer and spread into an even layer.
12
Let rest in the fridge until just set, about 10 to ⏱️ 15 minutes.
13
Remove bars from pan using overhanging parchment paper. Cut into squares.
Nutrition Facts
calories
495 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
44 g
sodium Content
224 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
57 mg
carbohydrate Content
60 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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