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Millionaire Shortbread Recipe

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★★★★★

4.6 from 115 reviews

Millionaire Shortbread is a decadent layered dessert featuring a buttery shortbread crust, rich homemade caramel, and a smooth chocolate ganache topping sprinkled with flaky sea salt. Perfectly balanced between sweet and salty, this treat is a classic indulgence that is both elegant and comforting.

Ingredients

Scale

Crust Layer

  • 1 cup unsalted butter (room temperature)
  • ⅔ cup granulated sugar
  • 2 extra large egg yolks (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

Caramel Layer

  • 1 cup unsalted butter (cool room temperature, cut into 1 tablespoon pieces)
  • 14 ounces sweetened condensed milk
  • 1 cup light brown sugar (packed)
  • ⅓ cup light corn syrup
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract

Ganache Layer

  • 2 cups semi-sweet chocolate chips (12-ounce bag Ghirardelli brand used)
  • ⅔ cup heavy cream
  • 1 tablespoon light corn syrup
  • 1½ teaspoons flaky sea salt for garnish (such as Maldon or Fleur De Sel)

Instructions

  1. Prepare the crust. Preheat oven to 350°F. Line a 9×13 metal baking pan with parchment paper with an overhang, lightly spray with nonstick spray, and set aside.
  2. Cream butter and sugar. In a large bowl, using a handheld mixer on medium-low speed, cream together 1 cup room temperature butter and granulated sugar for 1-2 minutes until smooth.
  3. Add egg yolks and vanilla. Beat in 2 extra large egg yolks and 1 tsp vanilla extract on low speed until fully incorporated.
  4. Add dry ingredients. Beat in 2 cups all-purpose flour and ¼ tsp salt until just combined; the dough should remain crumbly and not form a ball.
  5. Form the crust. Transfer mixture to prepared pan and gently press into an even layer using fingers or parchment paper on top.
  6. Bake the crust. Bake for 22-24 minutes or until edges are lightly golden. Remove from oven and let cool while preparing caramel.
  7. Make the caramel. In a heavy-bottomed saucepan over medium heat, combine 1 cup butter, 14 oz sweetened condensed milk, 1 cup light brown sugar, and ⅓ cup light corn syrup. Stir gently until butter melts and mixture is smooth.
  8. Cook the caramel. Bring mixture to a low boil, reduce heat to medium-low, and cook while stirring constantly until caramel reaches 225°F and is lightly golden, about 15 minutes.
  9. Finish caramel. Remove from heat, whisk in ½ tsp salt and 1½ tsp vanilla extract until smooth.
  10. Layer the caramel. Pour caramel over cooled crust and smooth evenly. Let caramel cool at room temperature for at least 30 minutes to firm up.
  11. Prepare the ganache. In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips and ⅔ cup heavy cream. Heat 1 minute on high, stir, then heat in 30-second increments until smooth.
  12. Add corn syrup and mix. Stir in 1 tablespoon light corn syrup until fully combined.
  13. Layer the ganache. Pour ganache over caramel layer and smooth evenly. Let cool at room temperature 10-12 minutes before sprinkling with flaky sea salt.
  14. Chill the shortbread. Refrigerate for 1½ – 2 hours until ganache is firm enough to slice.
  15. Slice and serve. Lift shortbread from pan using parchment overhang and cut into 24 squares with a long sharp knife, warming and drying knife between cuts for clean slices. If refrigerated longer than 2 hours, let sit at room temperature 10-15 minutes before slicing.

Notes

  • Use a candy thermometer to ensure the caramel reaches the proper temperature for perfect texture.
  • Do not overmix the crust dough; it should be crumbly for better texture.
  • Allow caramel to cool fully before adding ganache to prevent mixing of layers.
  • Use flaky sea salt such as Maldon or Fleur De Sel for best garnish effect.
  • Running the knife under hot water and drying it between cuts results in cleaner slices.

Keywords: Millionaire Shortbread, layered dessert, caramel shortbread, chocolate ganache, easy dessert, sea salt garnish

Find it online: https://lieblingsmahlzeit.com/millionaire-shortbread-recipe/