PERFECTED MILLIONAIRE'S SHORTBREAD RECIPE
A dessert so rich you have to name it Millionaire's Shortbread! Also known as Caramel Squares, this dessert from my childhood has three decadent layers of shortbread, caramel, and chocolate.
Provided by Gemma Stafford
Categories Dessert
Time 1h35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.
- In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.
- Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.
- Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.
- Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
- Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won't stick t the bottom of the pot and burn.
- Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
- Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.
MILLIONAIRES SHORTBREAD OR CREAMY CARAMEL AND OAT SQUARES
This is a well used recipe in my house-everybody loves it, and it's so simple to do! I sent some of these to my husband's office as part of a Christmas cookie platter, they fought over these-so I guess they liked them! N.B-If you need help with conversions please see HokiesLady's review!
Provided by Noo8820
Categories Kid Friendly
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Beat the butter and sugar until fluffy, and then beat in the flour and oats.
- Press the mixture into an 8" square tin, and bake at Gas mark 4 for 25 minutes until golden. Allow to cool.
- For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.
- Pour over the biscuit base and leave to set.
- Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions. If you do it when completely set, the chocolate shatters.
Nutrition Facts : Calories 268.7, Fat 15.2, SaturatedFat 9.4, Cholesterol 30.3, Sodium 94.1, Carbohydrate 32.1, Fiber 2, Sugar 18.8, Protein 4.6
MILLIONAIRE'S SHORTBREAD
With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.
Provided by Jennifer Segal, submitted by Carrie H. from Rockville, MD and adapted from Bon Appétit Desserts by B
Categories Desserts
Time 2h
Yield 20-25 squares
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
- In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
- Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
- Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
- Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts :
MILLIONAIRE'S SHORTBREAD
This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!
Provided by Miija Veley
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
- Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
- Press dough into the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
- Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
- Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g
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