MILLIONAIRE'S SHORTBREAD
With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.
Provided by Jennifer Segal, submitted by Carrie H. from Rockville, MD and adapted from Bon Appétit Desserts by B
Categories Desserts
Time 2h
Yield 20-25 squares
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts :
MILLIONAIRE'S SHORTBREAD
Plain shortbread, a combination of the most basic ingredients in the baker's pantry, is an understated sweet, but millionaire's shortbread is a spectacle. It's a flashy cookie, topped with swoops of chocolate and chewy caramel made from condensed milk, butter and Lyle's Golden Syrup. A British confection made from cane sugar, Lyle's is found near the honey and maple syrup in any well-stocked supermarket, but if you can't find it, corn syrup makes a fine, if slightly less flavorful, substitute.
Provided by Samantha Seneviratne
Categories candies, cookies and bars, dessert
Time 4h
Yield 32 bars
Number Of Ingredients 10
Steps:
- Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
- Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
- Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
- Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 77 milligrams, Sugar 14 grams, TransFat 0 grams
MILLIONAIRE'S SHORTBREAD
Provided by Food Network
Categories dessert
Time 2h30m
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
- Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
- When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.
MILLIONAIRES SHORTBREAD
I saw this today on 5 Ingredient Fix and want to make sure I know to find the recipe when I'm ready to make this -- DH requests!
Provided by kittycatmom
Categories Bar Cookie
Time 30m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Shortbread:.
- Preheat the oven to 350 degrees F.
- Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
- Caramel Layer:.
- In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- Chocolate Topping:.
- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard.
- Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or keep in the fridge for a yummy sweet and cool treat!
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
EASY MILLIONAIRE'S SHORTBREAD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
MILLIONAIRE SHORTBREAD
Steps:
- Preheat oven to 350°F and line a 9x13" pan with parchment paper or grease lightly.
Nutrition Facts : Calories 240 kcal, Carbohydrate 26 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 34 mg, Sodium 88 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
MILLIONAIRE'S SHORTBREAD
Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h15m
Yield Makes 20-24
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
- Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
- For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
- Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
- For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.
Nutrition Facts : Calories 315 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MILLIONAIRE SHORTBREAD
Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.
Provided by Marie Roffey
Categories Dessert
Time 4h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
- Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
- Add the flour, beating on low just until it starts forming small clumps
- Scatter it into the prepared tin, then press it down lightly so there are no gaps.
- Bake for 25 minutes.
- Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
- Stir in the salt, then pour the caramel over the shortbread base.
- Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.
- Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
- In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
- Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
- Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.
Nutrition Facts : Calories 254 kcal, Carbohydrate 30 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 110 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
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
MILLIONAIRES SHORTBREAD!
A complete 'how-to' guide on how to make millionaires shortbread! A homemade shortbread base, homemade caramel filling, and a chocolate topping.
Provided by Jane's Patisserie
Categories Traybakes
Time 4h
Number Of Ingredients 9
Steps:
- Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.
- Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth - mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
- Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved - stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn't catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- Once set, melt the milk chocolate and pour over the caramel - melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
- Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard**!
- Chop your shortbread into the separate pieces and enjoy!
Nutrition Facts : Calories 397 kcal, Carbohydrate 42 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 63 mg, Sodium 38 mg, Sugar 29 g, ServingSize 1 serving
REE DRUMMOND'S NO-BAKE QUICK MILLIONAIRE SHORTBREAD IS ALWAYS A SWEET PARTY HIT
Graham crackers stand in for traditional shortbread this decadent no-bake millionaire shortbread from Ree Drummond, host of Food Network's The Pioneer Woman.
Provided by Ree Drummond
Categories chocolate, Bread
Yield 30
Number Of Ingredients 9
Steps:
- Line a rimmed backing sheet with foil; spray with cooking spray. Line with graham crackers in a single layer. Add chocolate to a heatproof mixing bowl set over a pan of simmering water. Add oil. Heat, stirring, 2-3 minutes or until smooth. Leave mixture in pan over water. In a separate bowl, combine candies. Spoon dulce de leche into a microwave-safe bowl. Microwave in 15-second increments, pausing to stir, until slightly softened and spreadable. Scrape onto graham cracker base; spread in an even layer using an offset spatula. Stir chocolate mixture; pour over dulce de leche, spreading evenly with a clean offset spatula. Working quickly, spread candy mixture over top. Refrigerate, uncovered, 2 hours. Transfer to a cutting board. Cut into 30 roughly 2-inch squares. Serve cold or at room temperature.
Nutrition Facts :
MILLIONAIRE'S SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
- In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
MILLIONAIRE'S SHORTBREAD
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Line a 9 x 9-inch deep baking pan with nonstick baking parchment (do not use greaseproof paper, the shortbread will likely stick.)
- In a large baking bowl, beat the butter and sugar together until it is light and creamy; it will also start to lighten in color. You can use an electric hand mixer or stand mixer to do this.
- Sift the flour with the cornstarch.
- Tip the flour and cornstarch into the butter, and using your fingers, lightly rub the two together to create a sand-like texture. Do not squeeze them together, as this will make the finished shortbread dense and heavy.
- Once you have your crumb-like mix, then squeeze gently but firmly to create a soft, firm dough.
- Press the dough evenly into the paper-lined tin, taking care to check that the dough is pressed into the corners. Prick dough with a fork.
- Bake the shortbread in the center of the oven for 20 to 25 minutes until it's a light golden brown color. Remove from the oven and let it cool in the tin.
- Gather the ingredients for the caramel topping.
- Put the butter and sugar into a saucepan over medium heat and stir with a wooden spoon until both the butter and sugar are melted completely together. Add the golden syrup and condensed milk and stir. Raise the heat and let the caramel sauce bubble for 6 to 7 minutes, making sure it does not burn, and be careful as it can splatter. If it is changing color too quickly, then lower the heat.
- The caramel is ready when it is a lovely golden caramel color. Cut the heat off and let the caramel cool for 5 minutes before tipping it onto the cooled and cooked shortbread. Leave it to cool completely, then pop it into the refrigerator for at least an hour until firmed up completely.
- Once the caramel is set hard, take it from the fridge. Put the three chocolates in separate ramekin dishes. Separately, melt each chocolate type in the microwave on low power for 45 seconds. If you do not have low power, melt for 10-second intervals until runny.
- Working quickly, drop spoonfuls of the different chocolate over the caramel and use a skewer or a toothpick to marble the surface. Return the pan to the refrigerator until the chocolate is set, approximately 30 minutes.
- Once the chocolate is set, carefully lift the shortbread from the pan using the paper lining to help ease it out. If the chocolate is very hard, it may shatter when cut. To make it easier, let it come to room temperature, and cut it with a sharp knife into squares.
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MILLIONAIRE'S SHORTBREAD RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 20
- Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.
- Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.)
- Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
- Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
- Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread.
- Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
- Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve.
MILLIONAIRE'S SHORTBREAD RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (22)Total Time 1 hrCategory DessertsCalories 267 per serving
- Mix butter, maple syrup, and condensed milk in a saucepan over medium heat. Keep stirring until you form a smooth mixture. Increase the heat and bring mixture to a boil. Continue stirring until the mixture is thick and golden brown. Let it cool for a bit before proceeding.
- Melt the chocolate. The simplest way is to microwave in 20-second intervals and stir in between. Repeat until the chocolate is 75% melted. Stir until the chocolate is smooth and melted.
BILLIONAIRE'S SHORTBREAD RECIPE - JENNIFER YEE | FOOD & WINE
From foodandwine.com
4/5 Total Time 3 hrs 15 minsServings 16
- Preheat the oven to 350° and line an 8-inch square baking pan with aluminum foil, allowing 2 inches of overhang on two sides. In a food processor, combine all of the ingredients and pulse until a dough forms, 1 to 2 minutes. Press the dough into the prepared pan in an even layer. Bake for about 25 minutes, until the shortbread is firm and the edges are golden; let cool completely.
- In a small saucepan, melt the butter with the cream and salt over moderate heat; keep warm. In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling without stirring, until a golden caramel forms, about 7 minutes. Carefully drizzle in the warm cream and cook over moderate heat, stirring constantly, until the temperature reaches 230° on a candy thermometer, 3 to 5 minutes. Immediately pour the caramel over the cooled shortbread and let cool completely, about 45 minutes.
- Finely chop the chocolate and transfer it to a medium heatproof bowl. In a small saucepan, bring the cream just to a simmer. Immediately pour the hot cream over the chocolate and let stand until the chocolate starts to melt, 2 minutes; stir until thickened and smooth. Pour the ganache over the cooled caramel and spread it in an even layer with an offset spatula. Sprinkle with flaky sea salt and your choice of toppings and refrigerate until chilled, about 1 hour. Lift the square out of the pan using the long sides of the foil. Cut the shortbread into squares and serve slightly chilled.
MILLIONAIRE'S SHORTBREAD BANOFFEE TRAYBAKE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Preheat the oven to 180C/fan 160C/350F/Gas 4 and lightly grease a 20x33cm/8x13in square-cornered Swiss roll tin.
- Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough.
- Press the mixture firmly into the base of the tin, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm.
- For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside.
- To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time.
- Remove from the heat and allow to cool slightly before stirring through the banana chips and reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes.
- Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge.
- Cut into bars with a very sharp, heavy knife and stack up on a serving plate. Decorate with gold leaf-covered hard and chewy banana chips if you like.
MILLIONAIRE'S SHORTBREAD - SUGAR SPUN RUN
From sugarspunrun.com
4.8/5 (159)Total Time 1 hr 20 minsCategory DessertCalories 298 per serving
- Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
VEGAN MILLIONAIRE SHORTBREAD - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.5/5 (25)Servings 9Cuisine ScottishCategory Dessert
- Preheat the oven to 350°F. Line an 8 by 8-inch square metal baking with parchment paper. Cut 2 strips that are 8-inches wide and criss cross them in the pan so all sides are covered and there is some overhang to help lift the finished bars out of the pan.
- To make the shortbread, in a large mixing bowl combine flour, sugar, and salt with your hand. Add cold and cubed butter and use your hands to pinch together the butter and dry ingredients until damp and crumbly. It should easily pinch together with no dry ingredients visible. Press into a compact even layer into the pan. Poke holes with fork prongs along the surface. Bake for 12 minutes until the edges are golden brown. Cool completely on a wire rack.
- To make the caramel, in a saucepan combine coconut cream, vegan butter, brown sugar, and granulated sugar over medium heat. Stir until everything is melted and well combined. Attach a candy thermometer, stop stirring, and heat until it reaches 230°F, about 14 minutes. Once the temperature is reached, turn off the heat and stir in vanilla extract and sea salt. Continue stirring to help cool caramel for about 5 minutes, it will start to thicken. It should be thick but pourable and you can pour it over the cooled shortbread crust. Even it out with a spatula and refrigerate for 15 minutes.
- Once chilled, make the chocolate ganache. Place chocolate chips and coconut cream in a heat-proof mixing bowl, and set the bowl over a saucepan with a bit of boiling water in it. The water should not touch the bottom of the bowl. Stir with a spatula to combine until smooth and entirely melted, about 6 to 7 minutes. Pour over the caramel layer and spread out to the edges and corners in an even layer with an offset spatula. Sprinkle with Maldon flaked salt. Refrigerate for at least 1 hour before slicing and serving.
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