Millionaire’s Shortbread
Caramel and Chocolate
Ingredients
Shortbread Crust
- 1 cup butter 225g room temperature
- 2/3 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Caramel filling
- 2 cans sweetened condensed milk
- 2 tablespoons butter
Topping
- 1 1/3 cup milk chocolate chopped
Instructions
For the Shortbread Crust
- Preheat the oven to 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.
For the Caramel Filling
- 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. Remember to whisk all the time so the caramel won't stick to 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.
For the Chocolate Layer
- 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.