Millionaire shortbread features a buttery shortbread crust, a gooey caramel filling, and a rich chocolate ganache topping. These bars are incredibly rich, hence the name!
Sea salt for sprinkling on topoptional but recommended
Instructions
To make the shortbread crust: Preheat the oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper, making sure to leave some overhang for easy removal, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and sugar until well combined, about 2 minutes.
Mix in the egg yolks and salt until fully combined, stopping to scrape down the sides of the bowl as needed.
Add the flour and continue mixing on low speed until the mixture starts to come together, but is still crumbly.
Scoop the crumbly mixture into the prepared baking pan and press it down into one even layer.
Bake for 23 to 28 minutes, or until the top is set and the edges are lightly golden brown. Remove from the oven and set aside to cool completely on a wire rack. If needed, you can place it in the refrigerator on a wire rack to speed up the cooling process.
To make the caramel: In a large saucepan, combine the sweetened condensed milk, brown sugar, sliced butter, and corn syrup.
Place over medium heat, whisking frequently until it comes to a boil. Continue cooking for 8 to 13 minutes, whisking constantly, until the mixture thickens, starts to pull away from the sides of the pan, and turns a caramel color. I recommend wearing an oven mitt while you are whisking the mixture to avoid any hot splatters. You can test the mixture to make sure it’s done by filling a glass with cold water and dropping a small spoonful of caramel into it. If you can form a soft ball with the mixture, then it’s ready. If you can't, keep on cooking the caramel.
Remove from the heat and stir in the vanilla extract and salt until fully combined.
Pour the caramel over the cooled shortbread crust and spread it around into one even layer. Refrigerate for 1 hour or until the caramel is mostly set.
To make the ganache: Combine the chopped chocolate and heavy whipping cream in a large heat-proof bowl. Microwave in 20-second increments, stirring well after each increment, until the chocolate is completely melted and smooth.
Remove the pan from the refrigerator, pour the chocolate ganache on top, and spread around into one even layer. Sprinkle the top with sea salt.
Return to the refrigerator and chill for 1 to 2 hours or until the chocolate is set and firm.
Lift the bars out of the pan using the overhang from the parchment paper, slice into pieces, and serve.
Video
Notes
Storage Instructions: Bars may be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.Freezing Instructions: These bars will freeze well for up to 3 months, thaw overnight in the refrigerator.