Millionaire's Shortbread

• servings: 16 servings
• active time: 4 hours 30 minutes
• total time: 5 hours 20 minutes

Ingredients

3/4 cup (170 grams) unsalted butter, softened

2/3 cup (150 grams) light brown sugar

1 teaspoon vanilla

2 cups (240 grams) all-purpose flour

1/2 teaspoon salt

3/4 cup (170 grams) unsalted butter, cubed, at room temperature

14 ounce (300 ml) can sweetened condensed milk

1 cup (220 grams) light or dark brown sugar

1/3 cup (113 grams) corn syrup

1/4 cup (57 grams) heavy cream

1 teaspoon vanilla

1 teaspoon salt

3 ½ ounces (100 grams) semi-sweet chocolate, finely chopped

1 tablespoon neutral oil or butter

Directions

Make the shortbread base:

Preheat oven to 350°F. Prepare a 9-inch square baking pan with cooking spray. Then, line with 2 sheets of parchment to cover all sides of the pan, leaving an overhang on 2 of the edges for easy removal.

In a large mixing bowl, add butter, brown sugar, and vanilla. Using an electric hand mixer, beat the ingredients together until it looks fluffy, about 2 minutes. Add flour and salt to the bowl and beat in until smooth and well-combined.

Place into the prepared baking pan then spread out evenly with your hands or a spatula. Place into the oven for 35 minutes.

Remove from the oven and gently press down any puffed up parts. Transfer pan to a cooling rack and allow to cool completely.

Make the caramel layer:

Add butter, sweetened condensed milk, brown sugar, corn syrup, and heavy cream to a medium to large saucepan. Heat over medium heat and, stirring constantly, bring the mixture to a bubble. Continue to stir vigorously, while the mixture bubbles, until it reaches 236F on a candy thermometer. It may seem like the caramel gets stuck at around 220-225 for a while, but just power through and it will eventually come up to temperature.

Remove the pan from the heat, add in the vanilla and salt, then stir to combine. Immediately pour the hot caramel over the slightly cooled shortbread base. Place into the fridge to fully cool and set, at least 2 hours.

Add the chocolate topping:

Add chocolate and oil into a medium microwave-safe mixing bowl. Microwave in 30 second intervals, stirring in between, until fully melted.

Pour the melted chocolate over the cooled caramel layer. Place back into the fridge for another 2 hours to harden and set.

When chocolate is hardened, remove from the pan, then slice into 16 slices with a very sharp knife.

Nutrition

• Serving Size: 1 bar
• Calories: 460
• Total Fat: 23.7 g
• Saturated Fat: 14.3 g
• Trans Fat: 0 g
• Cholesterol: 59.3 mg
• Sodium: 270.5 mg
• Total Carbohydrate: 59.9 g
• Dietary Fiber: 0.9 g
• Total Sugars: 47.5 g
• Protein: 4.9 g