Millionaire Shortbread
Millionaire Shortbread! This delicious caramel shortbread is a flavor balancing act and I’m all about it! They start with a deliciously easy-to-make shortbread base, 1-minute caramel layer and are topped with chocolate ganache and a generous sprinkling of sea salt flakes. Those salt flakes help break through the sweetness of the caramel and make these simply addictive!
Table of Contents
My favourite thing…
My favourite thing about these glorious little Millionaire Shortbread bars (besides how yummy they are) is how easy they are to make! And it’s so satisfying to see those defined layers and I have a tip at the end of this article on a really easy way to get those gorgeous defined layers. It makes all the difference presentation wise!
What do these Millionaire Shortbread bars taste like?
Ok, so let’s break down the layers!
Shortbread
The shortbread layer is perfectly light and crumbly. It’s a buttery biscuit layer that helps give these a delicious flavour and gorgeous texture which contrasts to the ganache and caramel layers
Caramel
This is my 1-minute caramel layer. We’re going to be cheating and using caramel chews with cream which will set really nicely and make the less less chewy but more like a soft caramel layer. But not soft enough to slide around once you cut the bars. It holds it’s shape and that’s what I love about this layer.
Ganache
This layer is not too soft. It sets nicely, but it’s not so set that it will squash the caramel layer below it. It’s actually perfectly set and firm.
*SECRET LAYER**
The salt! Don’t skip it! I used to be one of those people that thought salt in anything baked was really gross, but it elevates flavours and, in this case, helps break the sweetness of the caramel.
What you need for the bars?
Unsalted butter – if you use salted butter, leave out the salt in the shortbread base. Make sure your butter is softened.
Caster Sugar – You can use granulated sugar in it’s place if you wish. Caster sugar is also known as superfine sugar in some areas.
Vanilla Extract – Pure vanilla extract if you please!
All-purpose flour – also known as plain flour.
Salt and sea salt flakes – use fine salt in the shortbread base and sea salt flakes on top of the ganache before you let it set. Sea salt flakes are thin, large pieces of salt and are perfect for this dessert. Both visually and in helping break through the sweetness of the chocolate ganache.
Caramel chews – The caramel chews that I used are the Werther’s ones. Any caramel chew will work in this recipe.
Heavy cream – Make sure the cream you use for the ganache is the kind you use to whip cream. It must have at least 30% fat content.
Dark chocolate – I used dark Nestle Melts for the ganache.
How to make the bars
Shortbread Base
1. Add the butter, and sugar to a large mixing bowl and use an electric hand mixer to beat until light and fluffy, about 3 minutes.
2. Add the flour and vanilla extract. Use a spatula to mix until a dough forms.
3. Add to the prepared baking tin and use a spoon to press into the bottom of the tin.
4. Get it as even as you can. Bake for 30 minutes or until golden. Allow to cool once baked.
60 second Caramel Layer
1. Take the caramel chews out of the wrappers and add to a large saucepan along with the cream.
2. Stir on low heat until the ingredients are melted, and the mixture begins to bubble.
3. Once it bubbles, take off the heat and add to the cooled biscuit layer. Place back in the fridge to cool until set.
Chocolate Ganache
1. Add the chocolate and heavy cream to a heatproof bowl.
2. Microwave for 30 seconds at a time, mixing each time until smooth.
3. Add to the cooled caramel layer
4. Spread evenly.
5. Sprinkle with sea salt and allow to cool in the fridge for 1 hour.
6. Once cooled, run a large knife under hot water and carefully wipe dry. Cut the slice into 4 large bars long ways, then cut each large bar into 6 smaller bars.
Tips for making these bars
- Make sure you allow the caramel layer to properly set before adding the ganache to get that nice defined layer look.
- The best way to get that nice defined layer look is to wipe the knife after each slice.
Other Recipes You Might Like!
Caramel Popcorn Cupcakes – A perfectly crispy celebration of caramel all wrapped up into one cupcake!
Caramel Vanilla Espresso Cupcakes – Need that coffee shot in the morning? These cupcakes are the answer!
Make sure to follow me on social media!
Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!
I hope you guys enjoyed this simple but delicious Millionaire Shortbread recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
N x
Millionaire Shortbread
Serves 24
Ingredients
Shortbread Base
- 1 cup (250 g) unsalted butter softened
- 1 cup (210 g) caster sugar
- 1 tsp vanilla extract
- 2 1/4 cups (340 g) all-purpose flour
- 1/2 tsp salt
60 second Caramel Layer
- 1 1/2 cups (400 g) caramel chews
- 1/2 cup (125 ml) heavy cream
Chocolate Ganache
- 2 cups (400 g) dark chocolate
- 1/2 cup (125 ml) heavy cream
- 2 tbsp sea salt flakes
Learn How To Make it! [VIDEO]
Instructions
Shortbread Base
- Preheat your oven to 150°C / 300°F. Spray a 33cm x 22cm (13” x 9”) baking tin with oil spray and line the bottom and sides with baking paper.
- Add the butter, and sugar to a large mixing bowl and use an electric hand mixer to beat until light and fluffy, about 3 minutes. Add the flour and vanilla extract. Use a spatula to mix until a dough forms.
- Add to the prepared baking tin and use a spoon to press into the bottom of the tin. Get it as even as you can. Bake for 30 minutes or until golden. Allow to cool once baked.
60 second Caramel Layer
- Take the caramel chews out of the wrappers and add toa large saucepan along with the cream. Stir on low heat until the ingredients are melted, and the mixture begins to bubble. Once it bubbles, take off the heat and add to the cooled biscuit layer. Place back in the fridge to cooluntil set.
Chocolate Ganache
- Add the chocolate and heavy cream to a heat proof bowland microwave for 30 seconds at a time, mixing each time until smooth. Add to the cooled caramel layer and spread evenly. Sprinkle with sea salt and allow to cool in the fridge for 1 hour. Once cooled, run a large knife under hot water and carefully wipe dry. Cut the slice into 4 large bars long ways, then cut each large bar into 6 smaller bars. Wiping the knife after each cut is a tedious and long way to do this but you get super clean Instagram worthy clean bars.
Notes
Nutrition
