Perfected Millionaires Shortbread Recipe

Millionaire's Shortbread (Contest Winner!) Once …

WEBDec 16, 2013 · Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then …

1. Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
2. In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
3. Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
4. Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.

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Millionaire's Shortbread (Chocolate Caramel Bar)

WEBMay 5, 2023 · Let the shortbread cool completely on a wire rack, about 15 minutes. Spread the dulce de leche evenly on top of the shortbread …

1. Plan the Dulce de Leche: If you can find dulce de leche at the store, you may use that instead, but usually you have to cook your own from cans of sweetened condensed milk. The safest way: Place the sweetened condensed milk in a double boiler setup, by setting a glass heatproof bowl on top of a saucepan with two inches of simmering water. Make sure the water doesn't touch the bottom of the bowl. Cook for 3 hours, until thick and butterscotch colored, stirring every hour. You may need to refill the water once or twice. Let cool.The impatient, riskier way: You can cook the sweetened condensed milk in a nonstick saucepan over medium heat for about 15-20 minutes until thick and caramelized, but you MUST stir constantly with a spatula, or it will burn. Let cool.
2. Preheat the oven to 350 degrees F.
3. For the shortbread: it is best to use a stand mixer if you have one, but this may all be done with a hand mixer as well. In a stand mixer fitted with the paddle attachment, spread the butter around the bowl by mixing for about 10 seconds on medium. With the mixer still on, pour in the sugar, and beat until the sugar and butter are blended. Briefly beat in the egg yolk until incorporated, then mix in the flour, scraping down the sides of the bowl as needed, until a crumbly dough forms.
4. Line a 9×13 inch metal baking pan with parchment paper, then press the dough out evenly using your fingertips. Prick the dough all over with a fork, and bake for 20-22 minutes, until lightly golden brown. Let the shortbread cool completely on a wire rack, about 15 minutes.

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