Looking for the PERFECT neighbor holiday treat to give this year? These Millionaire Shortbread bars are AMAZING! They are like a Twix bar, but better. If there is one holiday treat you decide to make this holiday season, THIS dessert is the perfect choice. Read on for the recipe and helpful tips.
Millionaire’s Shortbread Origin
After researching, I found many sources that state that the origin of this delicious treat is Scottish. It became popular in Australia in the 1970s and eventually made it’s way to the states. Millioinaire shortbread is also known as Caramel Slice, but no matter! Regardless of the name, the important part is how amazingly delicious this dessert tastes!
What is Millionaire Shortbread?
Millionaire shortbread consists of 3 layers. It starts with a buttery shortbread crust that is firm so that it can support the top two layers.
The crust is followed by a firm yet soft caramel filling. It’s not hard like candy caramels, but it doesn’t run everywhere like liquid caramel either. The caramel is then topped with a thin layer of bittersweet chocolate that is the perfect compliment to the bottom two layers.
This Millionaire Shorbread doesn’t need to be refrigerated, it stores easily for up to a week, and it is super addicting. They are so small and cute, so you might just find yourself each them one after the other without realizing how many you have had!
Picking the Best Chocolate for this Shortbread Recipe
Even if you are not a fan of dark chocolate, please do not use milk chocolate for this dessert. Because the top layer of chocolate is thin, the flavor of the chocolate needs to be apparent, but, it should not be overpowering or too heavy.
That’s why we use bittersweet chocolate that is 60% cocoa. You do not need to use 100% bittersweet chocolate unless you want a more intense flavor.
If we choose milk chocolate, this dessert will be too sweet and not balanced. I highly recommend using a Ghiradelli Bittersweet Chocolate 60% baking bar, but Baker’s chocolate works well too.
Do not use chocolate chips, as they are too thick when melted. They are much harder to spread evenly, and chocolate chips do not have a beautiful sheen after drying.
Think about chocolate chips in a cookie. They firm up and hold their shape even after baking. If you have a layer of this chocolate on top of the caramel, it will be more difficult to bite through the chocolate, which can then press the caramel down and smash it everywhere as you try to eat. So instead of it being a fun treat, it will be very messy.
Tips for Making Millionaire Shortbread Bars
- Give the layers time to cool as indicated. It can be tempting to skip the cooling time, but the layers won’t have time to set up properly if they are assembled warm.
- Use the foil sling so that shortbread lifts out of the pan with easy. It is really easy to transfer the shortbread to a cutting board with the sling. The sling should slide right out from the bottom so that the shortbread sits directly on the cutting board for slicing.
- To cut the shortbread, use a sharp serrated knife. When cutting the shortbread, use a gentle sawing motion until the knife reaches the caramel, and then press down firmly through the crust.
- If you try to cut straight down through the chocolate and caramel, it will push the caramel out and make a sloppy mess. Take care after making such a beautiful and yummy dessert when cutting it!
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- 1 1/2 cups +1 Tbs all-purpose flour
- 5 Tbs granulated sugar
- 3/4 tsp salt
- 9 Tbs unsalted butter, melted
- 9 ounces(weighed) sweetened condensed milk(3/4 cup + 1Tbs)
- 1/2 cup + 2 Tbs packed light brown sugar
- 1/4 cup + 1 Tbs heavy cream
- 3 Tbs light corn syrup
- 5 Tbs unsalted butter
- 1/4 tsp salt
- 4 oz bittersweet chocolate baking bar (60% cocoa)
- Preheat oven to 350 degrees F. Make a 9×9 inch foil sling and place in 9×9 pan so that the foil folds over the edges.
- Combine dry ingredients in a medium bowl and then stir in the melted butter until all dry ingredients are moist. Pour into the sling and press crumbled dough together until dough is flat and even.
- Dock crust with a fork so no air pockets form while baking.
- Bake for 15-20, or until edges of crust are golden brown.
- Remove from oven and press crust firmly with the back of a measuring cup to compress the crust. Let crust cool for at least 15 minutes or until cool.
- In a medium, heavy bottomed pot, combine all filling ingredients and stir together.
- Cook on medium heat and stir often until temperature is 239-242 degrees F. This will take around 20 minutes. Be sure to use a thermometer to check temperature once the color of the filling begins to darken.
- Pour on top of crust and smooth as is needed so that the caramel filling is even.
- Let cool for approximately 1 hour, or until completely cool to the touch.
- Melt chocolate in microwave in 20 second intervals. Do not allow chocolate to get super hot. Instead, when there are only a few small piece of chocolate left in the melted chocolate, stir continually until the chocolate melts. This will bring the temperature of the chocolate down, but it will still be easy to pour.
- Pour chocolate over caramel and smooth with an offset spatula. Refrigerate for 15 minutes to set chocolate and to give it a nice sheen.
- Remove millionaire shortbread from pan by lifting the foil sling out of the pan. Discard foil and place shortbread on a cutting board. With a sharp serrated knife, cut the shortbread into 3 equal sections that are 3 x 9 inches each. Then cut each 3 x 9 into 3×1 inch pieces with a sharp knife.
- Store in a container at room temperature for up to 1 week. Place parchment between the layers if stacking.
This recipe has been adapted from America’s Test Kitchen.
Keywords: millionaire shortbread, homemade twix bars, chocolate caramel shortbread