Millionaire Shortbread Recipes

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MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

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

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature but not too soft
1/2 cup/100 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons Lyle's Golden Syrup or light corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
8 ounces/226 grams semisweet chocolate, chopped

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



Millionaire's shortbread image

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

250g plain flour
200g unsalted butter , chilled and chopped
100g golden caster sugar
¼ tsp vanilla extract
90g butter
379g can condensed milk
2 tbsp golden syrup
2 tbsp dark brown sugar
300g dark chocolate
50g butter
25g white chocolate , melted (optional)

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

EASY MILLIONAIRE'S SHORTBREAD



Easy millionaire's shortbread image

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

250g plain flour
75g caster sugar
175g butter, softened
100g butter or margarine
100g light muscovado sugar
397g can condensed milk
200g plain or milk chocolate, broken into pieces

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

QUICK MILLIONAIRE SHORTBREAD



Quick Millionaire Shortbread image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h15m

Yield 30 squares

Number Of Ingredients 9

Coconut cooking spray, for the foil
15 whole chocolate graham crackers
2 cups chopped semisweet chocolate
1/4 cup coconut oil
1 cup candy-coated chocolate candies, such as M and Ms
2/3 cup chopped snack-size chocolate-covered wafer candy bars, such as Twix
2/3 cup chopped snack-size chocolate-covered caramel peanut candy bars, such as Snickers
2/3 cup chopped snack-size chocolate-covered caramel nougat bars, such as Milky Way
27 ounces dulce de leche

Steps:

  • Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
  • Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
  • In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
  • Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
  • Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
  • Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
  • Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

Provided by Claire Robinson

Categories     dessert

Time 1h15m

Yield 2 dozen

Number Of Ingredients 7

2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
3/4 pound good-quality milk chocolate

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



Millionaire's Shortbread image

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

1 ½ cups all-purpose flour
½ cup butter, cut into small pieces
3 tablespoons brown sugar
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
3 tablespoons brown sugar
6 ounces milk chocolate, chopped

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

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From bbc.co.uk
  • 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.
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From itv.com
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RecipesChicken slow cookerVeggie slow cookerSee moreSeasonalBack RecipesApple recipesButternut squashSee moreEasyBack RecipesEasy dinnersQuick and easySee moreCakes bakingBack RecipesCheesecakesApple cakesSee moreFamily ideasBack RecipesFamily mealsKids’ party recipesSee moreQuickBack RecipesQuick and …
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RecipesChicken slow cookerVeggie slow cookerSee moreSeasonalBack RecipesApple recipesButternut squashSee moreEasyBack RecipesEasy dinnersQuick and easySee moreCakes bakingBack RecipesCheesecakesApple cakesSee moreFamily ideasBack RecipesFamily mealsKids’ party recipesSee moreQuickBack RecipesQuick and …
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Top Asked Questions

What is a millionaire’s shortbread?
A millionaire’s shortbread recipe combines the best of three worlds: buttery, soft shortbread, salty-sweet caramel, and bittersweet, mellow chocolate.
How do you make shortbread from scratch?
Try our millionaire’s shortbread then check out our classic shortbread, caramel shortbread and vegan shortbread. Heat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm brownie or square tin. Put the flour, sugar and butter in a food processor and pulse until it forms a dough.
What is inside the amazingmillionaire shortbread bars?
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate. What does this mean? When you see this badge, you know it will be good!
Are there vegan versions of millionaire shortbread?
Our millionaire shortbread recipes include vegan alternatives and flavoured versions of this biscuit tin classic. A star rating of 4.3 out of 5. 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 A star rating of 4 out of 5.

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