Millionaires Shortbread 

hhCooking-Monster
Almost as rich as an old Zimbabwean dollar makes me.  
Prep Time 1 hour minute
Cook Time 2 minutes
Resting Time eit 
Total Time 1 day 3 hours  
Course Dessert
Cuisine American 
Servings 24ish  
   

Equipment

  • Determination 
  •  Sprinkle of patience.

Ingredients
  

Shortbread 

  •  2 Cupsall-purpose flour (240g)
  •  1 Cup unsalted butter room temp. (226g)
  • 1/2 cup granulated sugar packed (100g)
  •   1 egg yolk
  •   1 tspn vanilla extract
  •   1/2 tspn salt

Caramel 

  • 1 can sweetened condense milk
  • 1/2can unsalted butter cubed (113g)
  • 1 cup light brown sugar packed (200g)
  • 1/4 cup honey (60ml)
  • 1 tspn vanilla
  •  1/2 tspn salt

Chocolate 

  • 150g dark chocolate 
  • 100g white/milk chocolate
  • some unsalted butter
  • sea salt to sprinkle

Instructions
 

Shortbread 

  • Preheat oven to 350F and line a 22x22cm baking dish with parchment paper, a silicone mat or foil (preferably grease your paper or foil with butter). 
  • Cream the butter then add the sugar, salt and beat until light and fluffy. (I use a food processor so sometimes it won't beat properly until you add the egg). Add the vanilla and egg yolk then mix until combined.
  • I scrape it out of the food processor and then add the flour to it in a few batches, just mixing it with a blunt knife or your hands 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.

Caramel 

  • While the base bakes start on 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 honey in a heavy pot. 
  • Place over medium heat and whisk/mix until melted and combined then continue whisking over the heat while the caramel bubbles and darkens to a richer color. Once it reaches 225F you'll see it starts to thicken and pull away from the edge, 5-6 minutes more your caramel is ready.  
  • Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for half an hour or more so your caramel sets.

Chocolate 

  • Chop chocolate and melt with the butter in a double boiler or be microwaving in 2-3 20 second bursts, stirring in between. If you're using two different types of chocolate, melt them seperately, use the larger quantity one as a base and pour the other over it, use a sharp knife or skewer to run the colours into another to make swirly whirlies.
  • Sprinkle with salt if desired then chill for a couple of hours and cut into pieces.

NOTES Make sure you line your baking dish and leave an overhang so it's easy to remove.

Make sure you use room temperature butter it's essential for making the shortbread! 

When making the caramel make sure to stir it constantly so it doesn't burn on the bottom. 

You can use less chocolate on top if you'd prefer a thinner layer. Make sure to chill the caramel layer before adding the chocolate or there's a chance they will mix together and you won't have even layers. 

Sea salt really enhances the chocolate flavor so try not to skip it. 

I find it easier to cut the bars when they are chilled - try sawing the choc first so youdon't get broken pieces.