Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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Millionaire's Shortbread! Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist. If you'd like a longform video for this recipe let me know in the coments!
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Millionaires Shortbread Recipe
How to Millionaires Shortbread! This Millionaires Shortbread Recipe is simple and easy to make. The most delicious and rich sweet treat, crumbly shortbread, sweet salted caramel filling and topped with dark chocolate! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Millionaires Shortbread then just follow this Millionaires Shortbread Recipe.
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Saucepan
Measuring Cups
Square Baking Pan
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MILLIONAIRES SHORTBREAD RECIPE
Ingredients
1½ / 160g Sticks Butter
⅓ Cup / 65g White Sugar
2 Cups / 250g Plain Flour
1 Tin / 400g Sweetened Condensed Milk
¾ Cup / 150g White Sugar
1 Stick / 110g Butter
2 Tbsp / 50g Golden Syrup (can be substituted with Honey)
1 tsp Vanilla
1-3 tsp Flaky Salt
5oz / 150g Chocolate
2 Tbsp / 30ml Oil
Instructions
Whisk the butter and sugar together until smooth and combined. Add in the flour and switch to a wooden spoon or silicone spatula and fold together until the mixture starts to resemble wet sand.
Line an 8 or 20cm square baking pan with non stick paper and pour in the shortbread base. Using a metal spoon of flat cup press the base down into a flat even layer.
Bake the shortbread base in a 160C/320F oven for about 35 minutes or until the edges are just starting to brown. It will be soft but will continue to harden as it cools. Let it cool before starting the caramel.
In a medium sized saucepan add the butter, sweetened condensed milk, sugar and golden syrup. Heat over medium to low heat for about 5 minutes, stirring continuously. When the mixture starts to turn golden remove it from the heat and let it cool for a few minutes before adding the vanilla and salt.
Pour the caramel into the square baking pan on top of the cooled shortbread base. Tilt the pan so the caramel fills in all the corners and place into the fridge for a few hours to set completely.
Melt the chocolate and oil together over a water bath or in the microwave in small bursts until smooth. Pour the chocolate over the caramel and leave to set in the fridge for a few hours.
Remove the Millionaires Shortbread from the baking pan. Peel back the nonstick paper and cut into about 12-16 even slices.
Notes
If you have a thermometer cook the caramel to 110C/230F.
For normal caramel only add 1 tsp of salt, for more of a salted caramel add between 2-3 tsp.
Keep the sliced Millionaires Shortbread in a sealed container in the fridge.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
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Richly Decadent Millionaire's Shortbread
Millionaire’s shortbread consists of a crisp shortbread base, chewy homemade caramel filling, and thick chocolate ganache top. It’s a decadently rich treat that lives up to every penny of its name!
Recipe:
Ingredients
Shortbread Crust
1 cup unsalted butter, softened (226g)
⅓ cup sugar (70g)
⅓ cup light brown sugar, packed (70g)
1 large egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups all-purpose flour (260g)
Caramel
2 14-oz cans sweetened condensed milk (792g)
14 Tablespoons unsalted butter cut into Tablespoon-sized pieces (198g)
1 cup light brown sugar packed (200g)
⅓ cup light corn syrup (80ml)
¾ teaspoon salt
1 teaspoon vanilla extract
Chocolate Ganache
2 cups semisweet chocolate chips (340g)
½ cup heavy cream (120ml)
sea salt for sprinkling
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
13x9 pan (Affiliate Link):
Medium-sized saucepan (Affiliate Link):
Instructions
00:00 Introduction
00:24 Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
00:30 Using an electric mixer, beat butter until well creamed.
00:50 Add sugars and beat until light and fluffy, about 30 seconds.
01:13 Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
02:00 Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running. Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
03:12 Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
04:41 Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
Allow to cool while you prepare your caramel topping.
Caramel
04:53 Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium heat.
05:52 Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
06:42 Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir). If using a candy thermometer, the caramel should reach 225F (107C).
07:25 Remove from heat and immediately stir in the vanilla extract.
07:40 Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
07:58 Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
Chocolate Topping
08:10 Combine chocolate chips and heavy cream in a small saucepan over low heat.
08:30 Stir frequently until chocolate is melted and mixture is smooth.
08:35 Remove from heat and allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes/until chocolate begins to set and then sprinkle with sea salt.
09:15 Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.
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Millionaires Shortbread Recipe - Layers of WIN! | Cupcake Jemma
Do YOU want to feel like a Millionaire? Well now is your chance because when you're chomping your teeth into this Millionaires Shortbread there's no doubt you'll feel like a million dollars. Yes, there are many recipes for Millionaires Shortbread out there but Sally has the ULTIMATE recipe. I mean c'mon, just look at those layers!
We can't wait to see what you get up to over on Instagram so keep tagging us @sallydells and @cupcakejemma along with #cupcakejemma.
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For the Shortbread:
225g Softened Unsalted Butter
125g Caster Sugar
1 tsp Salt
340g Plain Flour
For the Caramel
1 can Condensed Milk (397g)
25g Caster Sugar
75g Golden Syrup (or corn syrup)
120g Butter
For the Topping
300g Milk Chocolate
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Bitesized millionaires shortbread? Anyone for Twicks Bites.. YES PLEASE! | Cupcake Jemma
We're so excited to share one of Jemma's PRIZED recipes from the Crumbs & Doilies Book! Specifically the Twicks Bites! Think millionaires shortbread but bitesize - buttery shortbread, topped with a delicious salted caramel, dunked in milk chocolate - they really are as good as they sound!
SHORTBREAD BISCUITS
75g unsalted butter, softened
30g caster sugar
1⁄2 tsp vanilla extract
115g plain flour, plus extra for dusting
1⁄2 tsp sea salt
CHEWY CARAMEL FILLING
90g double cream
1⁄4 tsp vanilla extract
1⁄4 tsp sea salt
90g golden syrup
105g caster sugar
30g unsalted butter, cold and cubed
TOPPING
100g good-quality milk chocolate (at least 33% cocoa solids)
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