MILLIONAIRE'S SHORTBREAD
This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!
Provided by Miija Veley
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
- Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
- Press dough into the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
- Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
- Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g
MILLONAIRE'S SHORTBREAD
A British classic traybake, so easy & perfect for bakesales! Made with tinned carnation caramel (dulce de leche) or sweetened condensed milk on a crumbly shortbread base with a snappy dark chocolate topping.
Provided by Izy Hossack
Categories Baking Basics
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C fan. Line an 8- or 9-inch square baking tin with a sling of baking paper.
- In a large bowl place all of the shortbread ingredients. Rub the butter into the dry ingredients using your fingertips until crumbly. Knead a few times in the bowl to form a cohesive dough.
- Crumble up the dough into the lined tin. Use your hands to flatten into an even layer then use the back of a spoon to smooth out.
- Bake for 25-30 minutes until golden brown on top.
- Place the caramel (or dulce de leche or sweetened condensed milk) into a medium pot with the butter, sugar and salt.
- Heat on medium, stirring often, until the butter has melted. Turn the heat to low and continue to cook, stirring often, for 7-10 minutes until the caramel has thickened and darkened. You want the temperature to be at 114°C for the caramel to set properly (NB: if using sweetened condensed milk here, it may be necessary to cook for slightly longer to get it to the right colour. You will also have to watch the caramel more closely & stir more often as it is more likely to catch and burn).
- Pour the hot caramel over the baked shortbread and spread out into an even layer (an offset spatula works well but you can also use the back of a spoon). Chill for 10 minutes so the caramel can firm up as you prep the chocolate.
- Place the dark chocolate and white chocolate into two separate, heatproof bowls. Place each bowl over a pan of simmering water on the stove, making sure the bottom of the bowl isn't touching the water. Stir occasionally until melted and then remove the bowls from the pans of water.
- Pour most of the melted dark chocolate over the cooled caramel. Spread out into an even layer and then rap the whole tray against the work surface a few times to help the chocolate settle into a smooth layer.
- Dollops random blobs and swirls of white chocolate over the dark chocolate. Dollop the remaining dark chocolate on top in random spots. Rap the whole tray against the work surface again a few times to help the chocolate settle. Use a toothpick to swirl the dark and white chocolate together to create a marbled pattern.
- Chill for 10-20 minutes until set.
- To remove from the tin you can either use a kitchen blowtorch to briefly warm the edges of the tin (only if the tin is metal!) which will help melt the chocolate and caramel at the very edges so you can lift out the whole thing with the sling. The other method is to dip a butter knife into boiling water, wipe it dry, then run it around the inside edge of the tin to release the chocolate from the edge of the tin.
- Cut into 16 squares using a hot knife (warmed either by running a blowtorch over the blade or by dipping the blade into boiling water & wiping dry) making sure you clean the blade between cuts for the neatest edges.
- Store cut bars in an airtight container. I recommend keeping them in the fridge (especially if your kitchen is warm!) for up to 1 week. They're delicious cold from the fridge or at room temp.
EASY MILLIONAIRES SHORTBREAD
Spoil yourself with a decadently delicious treat with our Easy Millionaire's Shortbread recipe. With buttery layers of crumbly shortbread, sticky caramel made with our creamy Carnation Condensed Milk and rich dark and white chocolate, these little squares really hit the jackpot!
Categories # Bake and Share
Yield 16
Number Of Ingredients 18
Steps:
- Watch our quick video to see how easy this Millionaires Shortbread recipe really is!
- Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. If you're in a hurry, you can also put the tin in the freezer to chill and set each layer. Also we've suggested using extra baking parchment to hang over the edges of the tin as you'll be able to lift your finished millionaire's shortbread recipe out with ease!
- Gently heat the sugar and remaining butter in a heavy based, non-stick pan, stirring until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for around a minute or until the filling has thickened. Pour the caramel over the base, then allow to cool. Once cooled, chill in the fridge or freeze until set.
- Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect that'll ensure your millionaire's shortbread recipe looks as good as it tastes.
- Place back into the fridge to chill until set. Once set, remove from the tin, dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares. These scrumptious squares are great to share with friends but if you do have any left over you can keep them for up to two weeks. Simply put in an airtight container and pop it in the fridge.
CARAMEL SHORTCAKE OR MILLIONAIRE'S SHORTBREAD
Shortbread with a caramel layer topped with chocolate; heaven in a bar. A bit fiddly but well worth the effort. Do not be put off by the list of ingredients as you are making 3 items to become 1 deliciously fattening slice. I usually have a queue of family and workmates waiting for it.
Provided by bevs kitchen
Categories Bar Cookie
Time 1h
Yield 12 squares, 12 serving(s)
Number Of Ingredients 9
Steps:
- BASE (first 3 ingredients):.
- Cream butter and sugar.
- Add the flour and stir to make a mixture that is soft and will go together when squashed.
- Lightly knead and then roll out or place into a deep Swiss roll tin.
- Press into place with the palm of your hand until even.
- Prick all over with a fork.
- Bake in the oven for 25 minutes gas 4.
- Cool in the tin.
- FILLING (middle four ingredients):.
- Place the butter, sugar, syrup, and condensed milk into a pan and bring slowly to a boil.
- Stir until the sugar is dissolved.
- Once boiling keep on a slow boil stirring all the time for about 5 to 7 minutes.
- Caramel should be thick and golden.
- Allow to cool.
- When cool pour over the biscuit mixture and leave to set.
- TOPPING (last 2 ingredients):.
- Melt the chocolate and butter over a pan of simmering water.
- Spread over top of the caramel layer.
- Cut into squares or fingers once set.
- Do not be put off by the stages; very easy and worth the wait. It looks like you have been in the kitchen and slaving over the cooker for hours. You will get compliments with this one.
Nutrition Facts : Calories 684, Fat 45.7, SaturatedFat 28.7, Cholesterol 98, Sodium 340.8, Carbohydrate 68.8, Fiber 3.9, Sugar 39.1, Protein 8.4
MILLIONAIRE SHORTBREAD
Really rich shortbread recipe, covered in caramel and topped with milk chocolate - yummy - but very rich, hence the name.
Provided by Norrisfamily
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs or use food processor. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been greased. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
- Heat the filling ingredients together in a pot with lid on, making sure that you check and stir it VERY regularly (otherwise it will stick!) as it simmers making sure it doesn't simmer over. Continue stirring and checking until it thickens. Spread the filling evenly over the base and again allow to cool.
- Melt the chocolate in a bowl over a simmering pan of water so that you can spread it over the filling.
- When it has cooled, cut up into small squares with a sharp knife. Allow chocolate to soften slightly (maybe at room temperature for 15/20 mins) before or it will crack as you are cutting it, then you can put back in fridge!
Nutrition Facts : Calories 777, Fat 35.1, SaturatedFat 22.1, Cholesterol 88.2, Sodium 311, Carbohydrate 105.3, Fiber 1.5, Sugar 87.2, Protein 12.6
THE BEST MILLIONAIRE'S SHORTBREAD FROM ENGLAND
Make and share this The Best Millionaire's Shortbread from England recipe from Food.com.
Provided by PumpkinDK
Categories Dessert
Time 1h30m
Yield 12 squares
Number Of Ingredients 6
Steps:
- You will also need: 18cm (7in) square brownie tin, lined with baking parchment
- Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
- Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
- Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges.
- When the chocolate has hardened a little, cut into squares.
Nutrition Facts : Calories 440.5, Fat 24.1, SaturatedFat 12.8, Cholesterol 50, Sodium 228.9, Carbohydrate 52.2, Fiber 0.9, Sugar 41.4, Protein 5.2
MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES
My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee.
Provided by French Tart
Categories Bar Cookie
Time 1h10m
Yield 16 Millionaire's Shortbread Slices
Number Of Ingredients 9
Steps:
- You will need:.
- A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
- To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
- Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
- Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
- Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
- Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
- Hide the remaining slices from all other family members and friends!
Nutrition Facts : Calories 393.7, Fat 26.5, SaturatedFat 14.8, Cholesterol 49.6, Sodium 205.3, Carbohydrate 38.6, Fiber 1.9, Sugar 28.5, Protein 4.6
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