Because these three-layer bars— shortbread, caramel, and chocolate— are rather rich, we recommend cutting the pieces somewhat small. Pictured with our White Christmas Fudge.
Millionaire’s Shortbread
Serves: approximately 54 bars
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 1 teaspoon fine sea salt, divided
- 1 1⁄4 cups unsalted butter, melted and divided
- 1 (14-ounce) can sweetened condensed milk
- 1 cup packed light brown sugar
- 1⁄4 cup plus 1⁄3 cup heavy whipping cream, divided
- 1⁄4 cup light corn syrup
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, chopped
Instructions
- Preheat oven to 350°. Line a 9-inch square baking pan with foil.
- In a medium bowl, stir together flour, granulated sugar, and 1⁄2 teaspoon salt. Stir in 3⁄4 cup butter until well combined. Press dough evenly into bottom of prepared pan.
- Bake until edges are golden brown and center is dry, 20 to 25 minutes. Let cool in pan on a wire rack.
- In a large, heavy-bottom saucepan, cook together condensed milk, brown sugar, remaining 1⁄2 cup butter, 1⁄4 cup cream, corn syrup, vanilla extract, and remaining 1⁄2 teaspoon salt over medium heat, stirring frequently until mixture darkens, begins pulling away from the sides of saucepan, and registers 230° to 235°, 10 to 12 minutes. Pour caramel onto cooled crust. Tilt pan to cover crust evenly with caramel. Let cool completely, at least 1 hour.
- Place chocolate in a small heat-proof bowl.
- In a small saucepan, heat remain- ing 1⁄3 cup cream over medium heat until steaming. Pour hot cream over chocolate and let sit for 1 minute before stirring until smooth. (If necessary, heat mixture in a microwave oven in 10-second increments until chocolate melts completely.) Pour chocolate over cooled caramel; smooth with an offset spatula. Refrigerate until chocolate sets, approximately 30 minutes.
- Using a hot, dry chef’s knife, cut shortbread into 1 1⁄2 x 1-inch bars. Serve cold or at room temperature.
Notes
Make-Ahead Tip: Shortbread can be prepared 3 days in advance, cut into bars, stored in a single layer in an airtight container, and refrigerated.
