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
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 :
PECAN CARAMEL SHORTBREAD
This bar cookie takes inspiration from old-fashioned pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
- Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
- Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.
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
MILLIONAIRE SHORTBREAD BARS
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Provided by Land O'Lakes
Categories Shortbread Butter Caramel Sweet Baking Cooking Making It Photo-Ready Dairy Bar Dessert
Yield 48 bars
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
- Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
- Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
- Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
- To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.
Nutrition Facts : Calories 170 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 160 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
PECAN SHORTBREAD SQUARES
With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 16 ({2-inch|5-cm}) squares
Number Of Ingredients 12
Steps:
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- 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 with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg
SALTED CARAMEL MILLIONAIRE'S SHORTBREAD
The classic British treat gets a makeover with salted caramel.
Provided by Simon Rimmer
Categories Cakes and baking
Yield Makes 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
- Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
- Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
- Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
- Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
- For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.
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
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
PECAN CARAMEL MILLIONAIRE'S SHORTBREAD
Taken from 'Baking and Desserts' cook book - Tasty Tip ; Any type of nut can be used in this recipe. Why not try replacing the pecans with a variety of chopped walnuts, almonds and brazil nuts.
Provided by McCarthy
Categories Sweet
Time 1h
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
- Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
- Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
- Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
- Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
- Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
- Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
- Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
- Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.
Nutrition Facts : Calories 355.1, Fat 21.8, SaturatedFat 10, Cholesterol 35, Sodium 111.4, Carbohydrate 39.2, Fiber 1.9, Sugar 25.8, Protein 4.4
CARAMEL PECAN SHORTBREAD
My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. -Dorothy Buiter, Worth, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 126 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MILLIONAIRES
Incredibly $RICH$ delicious candies :O) that are sooooo easy you would never know it by their taste. They are so awesome that everyone will think you slaved all day making them!
Provided by Karen..
Categories Candy
Time 40m
Yield 42 candies
Number Of Ingredients 5
Steps:
- In a saucepan, melt caramels in milk over low heat.
- Remove from heat and stir in pecans until well combined.
- Drop by teaspoonfuls onto buttered waxed paper.
- Chill until firm.
- Melt chocolate chips and shortening or wax in a heavy saucepan, double boiler or in microwave.
- Remove from heat.
- Dip chilled candy into chocolate, covering completely.
- Return to waxed paper and chill.
Nutrition Facts : Calories 114.2, Fat 7.3, SaturatedFat 2.1, Cholesterol 0.8, Sodium 24.6, Carbohydrate 13.2, Fiber 1, Sugar 10.8, Protein 1.3
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- In a saucepan, melt the butter (or coconut oil), sugar (or maple syrup) and vanilla over low heat until the sugar is dissolved. Add the pecan or peanut butter and salt and stir until combined. Pour onto the cooled crust, shaking the pan as necessary to get an even layer. Freeze for 10 minutes.
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- Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with aluminum foil or parchment paper. Spray paper with nonstick spray.
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- Start by making the shortbread layer. First, preheat the oven to 180 degrees C/400 degrees F. Then, in a large mixing bowl, combine the oat flour and maple syrup. It will look quite dry at first, but be patient with it and keep mixing.
- When a sticky 'dough' forms, transfer it to a rectangular baking dish lined with baking paper. Bake in the preheated oven for 10 minutes. Meanwhile, start preparing the caramel.
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- First, make the shortbread base. Combine the flour, butter cubes and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs or use your fingertips and rub the mixture until you reach the desired consistency.
- Transfer the mixture into the lined baking pan and spread it out evenly with the back of a spoon or bottom of a clean glass. Press the shortbread firmly so that it is tightly packed in the tin.
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- Chop the chocolate roughly into small pieces. Place in a medium heat-proof bowl and sit over a small pan of boiling water. Allow the steam from the water to heat the bowl and melt the chocolate, stirring constantly with a spatula. Pour the chocolate over the chilled caramel and then set aside on the counter to set fully. Once set, slice with a hot knife (otherwise the chocolate will crack) into squares or bars and serve!
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- Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined.
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