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
QUICK MILLIONAIRE SHORTBREAD
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h15m
Yield 30 squares
Number Of Ingredients 9
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.
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.
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
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
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
I love transforming a few simple components into one home-run dessert. Using store-bought candies and a few extra ingredients takes the guesswork out of making caramel, and a hint of coffee gives my millionaire's bars even more depth. These are guaranteed to give you all that you'd want in a gourmet bar cookie.
Provided by Dan Langan
Categories dessert
Time 4h30m
Yield 16 bars
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
- To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
- Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
- Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
- To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
- To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
- Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
- Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.
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MILLIONAIRE'S SHORTBREAD - PREPPY KITCHEN
From preppykitchen.com
Ratings 184Category DessertCuisine BritishTotal Time 1 hr
- 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.
- Transfer to your prepared pan and press into an even layer then bake at 350F for about 22 minutes or until the edges are golden.
- While the base bakes make the caramel. This is easiest with a candy thermometer but you don't need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.
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