Desserts

Millionaire's Shortbread

Name: Millionaire's Shortbread
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 40 servings
Ingredients: 2 3/4 c. all-purpose flour; 3/4 c. granulated sugar; 1/4 c. cornstarch; 1/4 tsp. kosher salt; 1 c. plus 2 tbsp. unsalted butter, melted; 1 (14-oz.) can sweetened condensed milk; 1 c. light brown sugar; 1/2 c. unsalted butter, cubed; 1/2 c. light corn syrup; 1/3 c. heavy whipping cream; 1/2 tsp. kosher salt; 1 tsp. vanilla extract; 2 (4-oz.) bars bittersweet 60% chocolate, finely chopped; 1/3 c. heavy whipping cream; 1 tsp. coconut oil; Flaky salt, for sprinkling

40 servings

servings

15 minutes

active time

2 hours 45 minutes

total time

Start Cooking

Ingredients

2 3/4 c. all-purpose flour

3/4 c. granulated sugar

1/4 c. cornstarch

1/4 tsp. kosher salt

1 c. plus 2 tbsp. unsalted butter, melted

1 (14-oz.) can sweetened condensed milk

1 c. light brown sugar

1/2 c. unsalted butter, cubed

1/2 c. light corn syrup

1/3 c. heavy whipping cream

1/2 tsp. kosher salt

1 tsp. vanilla extract

2 (4-oz.) bars bittersweet 60% chocolate, finely chopped

1/3 c. heavy whipping cream

1 tsp. coconut oil

Flaky salt, for sprinkling

Directions

For the shortbread: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with foil, allowing the edges to hang over the sides of the pan.

In a large bowl, combine the flour, sugar, cornstarch, and salt. Pour in the melted butter, stirring until a crumbly dough forms. Do not over-work the dough. Press the dough into the prepared pan in an even layer.

Bake until lightly golden, 25 to 30 minutes. Remove the pan to a wire rack and allow it to cool for 15 minutes.

For the filling: In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined. Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pan, and reaches 235°F, 12 to 14 minutes. Stir in the vanilla extract. Immediately pour the mixture over the shortbread crust, smoothing with a spatula. Allow to cool completely, about 1 hour.

For the ganache: Place the chocolate, cream, and oil in a glass measuring cup. Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 1 minute.

Pour the chocolate over the cooled caramel, smoothing it with an offset spatula. Sprinkle the surface with flaky salt.

Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.

Using the foil edges, remove the bars from the pan and slice as desired.

Nutrition

Serving Size

Calories

215

Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

28 mg

Sodium

116 mg

Total Carbohydrate

26 g

Dietary Fiber

1 g

Total Sugars

19 g

Protein

2 g