Description
This Millionaire Shortbread recipe features a classic three-layer dessert with a buttery shortbread crust, a rich and creamy caramel middle, and a smooth chocolate ganache topping. It combines sweet, salty, and buttery flavors to create a decadent treat that’s perfect for special occasions or indulgent snacking.
Ingredients
Shortbread Crust
- 2 cups all-purpose flour (stir, spoon & level)
- ½ cup granulated sugar
- ½ tsp salt
- 1 cup unsalted butter (2 sticks), cool room temperature, cut into tablespoons
Caramel Layer
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar (gently packed)
- 14 oz can sweetened condensed milk
- ¼ cup light corn syrup
- 1 tsp vanilla bean paste
- ¼ tsp salt
Chocolate Ganache
- 12 oz semi-sweet chocolate chips (about 2 cups)
- ½ cup heavy cream
- Flaky sea salt (optional for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, allowing a couple of inches to overhang the edges which will help lift the dessert out later. Set aside.
- Make the Shortbread Crust: In a stand mixer bowl with the paddle attachment, combine flour, granulated sugar, and salt. Add room temperature butter one tablespoon at a time while mixing until mixture resembles wet sand. Alternatively, use a pastry blender to cut butter into dry ingredients. Press the mixture firmly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust in the preheated oven for 12 minutes until it looks slightly puffed and matte/dry but remains pale. Remove from oven and chill in the refrigerator while preparing the caramel layer.
- Prepare the Caramel: In a large saucepan over medium-high heat, combine butter, brown sugar, sweetened condensed milk, and corn syrup. Stir constantly as the mixture melts and then comes to a boil.
- Cook the Caramel: Reduce heat to medium and continue to boil the mixture, stirring constantly until it reaches 235°F on a candy or instant-read thermometer, approximately 5 minutes. Remove from heat and whisk in vanilla bean paste and salt carefully as the caramel may bubble up.
- Assemble Caramel Layer: Pour the warm caramel evenly over the chilled shortbread crust. Spread with a spatula and chill in the refrigerator until the caramel layer is firm, about 1 hour.
- Make the Chocolate Ganache: In a small saucepan over low heat, combine semi-sweet chocolate chips and heavy cream. Stir constantly until the chocolate is fully melted and the mixture is smooth.
- Finish with Ganache: Pour the warm ganache over the chilled caramel layer and spread evenly with a spatula. Allow the chocolate to cool slightly, then sprinkle flaky sea salt on top if desired. Chill in the refrigerator until the ganache sets completely.
- Cut and Serve: Use a knife or offset spatula to loosen the edges of the dessert from the pan. Lift the dessert out using the parchment paper overhang and place on a cutting board. Cut into 24 pieces by slicing 4 rows by 6 rows, rinsing and drying the knife with cool water between cuts to avoid melting the ganache. Serve and enjoy!
Notes
- Use cool water to rinse the knife between cuts to keep ganache clean and prevent melting.
- Allow each layer to chill properly for best texture and clean slicing.
- Room temperature butter in the crust ensures proper blending and texture.
- Flaky sea salt on top enhances the sweet and salty flavor contrast.
- Store leftovers in the refrigerator to maintain texture and freshness.
