AUTHENTIC MILLIONAIRE'S SHORTBREAD OR CARAMEL SHORTCAKE (SHORTBREAD WITH CARAMEL AND CHOCOLATE)
A rich Scottish treat with a shortbread base.
Provided by Melanie Andrews
Categories Bread, Cookies & Pastries
Time 35m
Number Of Ingredients 6
Steps:
- Press the shortbread into an 9" x 11" baking tray.
- Lightly prick with a fork and bake for about 20 minutes. Set aside to cool.
- Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color (about 30 mins).
- Pour caramel over cooled shortbread, and set aside to cool.
- When the caramel has set, melt the chocolate (I put it in the microwave on "defrost") and spread it evenly over the top of the caramel layer.
- Refrigerate before cutting into slices.
- Store in an airtight tin.
Nutrition Facts : Calories 256 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 bar, Sodium 106 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
PERFECTED MILLIONAIRE'S SHORTBREAD RECIPE
A dessert so rich you have to name it Millionaire's Shortbread! Also known as Caramel Squares, this dessert from my childhood has three decadent layers of shortbread, caramel, and chocolate.
Provided by Gemma Stafford
Categories Dessert
Time 1h35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.
- In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.
- Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.
- Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.
- Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
- Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won't stick t the bottom of the pot and burn.
- Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
- Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.
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'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
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
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