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Millionaire's Shortbread

Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat.


Millionaire's shortbread (ooooh aaaah).

Don't get too excited.  There's no money in this crumbly deliciousness.  But there is crumbly deliciousness which counts for something right?


So there's shortbread, which is rather tasty on its own, and v v British.  And they sell it at the Duty Free shop in Heathrow.  Can't get much British-er (er...) than that right? 

Just go with it.

And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate.

We know.  British baking is hard.

It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine.

And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want.

We totally hit the jackpot.

Millionaire's Shortbread

Print Recipe

For the shortbread:
1/2 pound unsalted butter, softened
3/4 teaspoon salt
1/3 cup sugar
2 cups flour
1/2 cup plus 1 1/2 tablespoons cornstarch

For the caramel:
1/2 cup unsalted butter
1/2 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk

For the chocolate:
1 1/4 cups semi sweet chocolate, chopped

First, make the shortbread. Preheat the oven to 325 degrees. Generously grease a 9 x 9 baking pan with butter. In the bowl of an electric mixer, combine the butter, salt, and sugar and whip on medium speed until the butter becomes fluffy and white - about 5 minutes. Turn the mixer to low and add the flour and cornstarch. Mix to incorporate. Pat the dough evenly into the pan. Bake for about 30 minutes, until the edges just begin to darken. The shortbread will remain white. Set aside to cool.

Next, make the caramel. In a 2 quart saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk and bring to a boil, stirring constantly. Continue stirring and allow mixture to boil for another 5 minutes. Remove caramel from heat and stir vigorously for a few minutes. Pour over shortbread and allow to set up at room temperature for at least 30 minutes.

For the chocolate, simply place chocolate in a microwave-safe bowl. Heat for 45 seconds, then stir and continue to heat and stir at 20 second intervals until chocolate is completely melted. Pour chocolate over the caramel layer and spread evenly to cover. Chill to set the chocolate - about 30 minutes.

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Reader Comments (28)

Oh my goodness... mouth watering. These look incredible! I have never made shortbread before.

September 7, 2010 | Unregistered CommenterJessica @ How Sweet

This looks Richie Rich wonderful. LOVE the photos!

September 7, 2010 | Unregistered CommenterLora

This sounds fabulous! And the photo is gorgeous!

September 7, 2010 | Unregistered CommenterJessica

Yum! That looks fabulous. I love shortbread and caramel and chocolate, though not in that order. And yes, it's very very British...don't forget a nice cuppa tea :D

September 7, 2010 | Unregistered CommenterAnna

my that looks fabulous! i love shortbread. and caramel. and chocolate. ack!

September 8, 2010 | Unregistered CommenterLimeCake

Oh my! Must save this one. My husband has been not-so-subtly hinting about shortbread lately...

September 8, 2010 | Unregistered Commenternewlywed

I just set the last image as my desktop background :D

This sounds amazing! I will have to try this recipe soon!

we make this is in my family and st onetime it had a name, but now we just call it "ass fat" Because eventually that is where it ends up, and you don't even regret it. LOVE IT!!!!

May 21, 2011 | Unregistered Commenterdonna

Lovely recipe, and looks indeed like a MUST-MAKE !
I have shared your recipe on my Facebook page as well. I love shortbread, and your recipe looks like a real winner! Thank you for sharing it :)

May 24, 2011 | Unregistered CommenterChef Elaine

These look very scrumptious. I can't wait to get those ingredients in our local market.

May 25, 2011 | Unregistered Commenterfajas colombianas

I find it really interesting that it uses softened butter. Is that a British thing? I'm used to cutting in cold butter until it is pea-sized, and I thought that that was what gave it the texture.

I'm going to have to try this. :)

May 25, 2011 | Unregistered CommenterK

Stumbled Upon this last night - and made them. Delicious!

May 30, 2011 | Unregistered CommenterMeowmmy65

Made this today for a family gathering...really delicious and rich! Will make again!

May 30, 2011 | Unregistered CommenterDunnski

mmm mmm good! Can't wait to give these a try! Yummy! Thank you!!!

June 12, 2011 | Unregistered CommenterHeather Johnson

Made this today. It's PHENOM! Thank you very much. The shortbread is so delicate and soft you really *do* leave teethmarks in it!

June 13, 2011 | Unregistered CommenterKit Searle

These are also more commonly known as Caramel Squares :)

July 6, 2011 | Unregistered CommenterP

These were so good when I made them on Monday. So when I ran out of them (meaning I ate them all) today, naturally, I baked some more!

July 21, 2011 | Unregistered CommenterRachel Y

These look fantastic!

delicious! i found this post on stumpleupon this morning and promptly headed to the grocery store to buy condensed milk. i am definitely making this again :)

September 29, 2011 | Unregistered CommenterAngela

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