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 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
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 :
EASY MILLIONAIRE'S SHORTBREAD
This easy Millionaire's Shortbread Recipe is a classic example of this delicious treat. Whether you know it as Caramel Square, Caramel Slice, Millionaire's Shortcake or Caramel Shortcake, you'll find this recipe simple to make with decadent results!
Provided by Phil & Sonja
Categories Sweet Recipes
Time 4h20m
Number Of Ingredients 9
Steps:
- Turn on oven to 180C/350F
- Place a layer of baking paper into a 9-inch square baking tin with some overhang to allow you to lift it out later
- Cream butter and sugar together until sugar is just dissolved.
- Add flour (and salt if using) and mix together to form clumps, using fingertips if necessary
- Tip into the baking tin and press out evenly
- Bake for 25-30 minutes until lightly golden
- Remove and allow to cool
- Melt butter and sugar together in a saucepan over a medium heat
- Add the two tins of condensed milk
- Bring to the boil, stirring constantly and allow to boil for 1-2 minutes
- Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened
- Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side
- Allow to cool and set
Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 107 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 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
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.
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- 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 the 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 medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
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