Description
This recipe features the classic Millionaire’s Shortbread, a decadent dessert consisting of a buttery shortbread base, a rich, golden caramel layer, and a smooth chocolate topping. Perfectly balanced between sweet and buttery, this treat is ideal for special occasions or a luxurious everyday snack.
Ingredients
Scale
Shortbread
- 1 recipe shortbread (see recipe card)
Caramel Layer
- 6 oz butter (1 1/2 sticks)
- ¾ cup sugar
- 3 tablespoons Lyle’s Golden Syrup (optional, available in British or specialty shops)
- 7 oz condensed milk (½ of a 14 oz can)
Chocolate Topping
- 8 oz good quality dark or milk chocolate
Instructions
- Preheat Oven: Preheat your oven to 350º F (170º C) to prepare for baking the shortbread layer.
- Make the Shortbread: Prepare the shortbread dough according to your recipe. Spread it evenly in your baking pan and lightly prick the surface with a fork to prevent bubbling. Bake for about 20 minutes until just golden. Remove from the oven and allow it to cool completely.
- Prepare the Caramel: In a heavy-bottomed pan, combine butter, sugar, Lyle’s Golden Syrup, and condensed milk. Heat the mixture until it comes to a gentle boil, then reduce to a simmer, stirring constantly to prevent burning. Continue simmering until the caramel thickens and turns a golden brown shade. For accuracy, use a candy thermometer to reach the soft ball stage (235-240ºF or 113-115ºC). If you don’t have a thermometer, drop a bit of caramel into cold water; when it forms a soft ball, it’s ready.
- Assemble the Caramel Layer: Pour the hot caramel evenly over the cooled shortbread base. Set aside and allow it to cool and set completely at room temperature.
- Finish with Chocolate: Melt the chocolate gently, ideally in the microwave on defrost power to avoid burning. Spread the melted chocolate evenly over the set caramel layer.
- Chill and Serve: Refrigerate the assembled bars until the chocolate topping is firm. Once chilled, cut into slices. Store the bars in an airtight tin or freeze for longer storage.
Notes
- You can substitute dark chocolate with milk chocolate if you prefer a sweeter topping.
- If Lyle’s Golden Syrup is unavailable, you can omit it, though it adds a unique depth to the caramel.
- Ensure the shortbread is fully cooled before pouring the caramel to avoid melting or mixing layers.
- Use a heavy-bottomed pan for the caramel to prevent burning and achieve even cooking.
- The bars keep well stored in an airtight container and can be frozen to extend freshness.
Nutrition
- Serving Size: 1 bar (approximately 50g)
- Calories: 270
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
