millionaire’s shortbread

millionaire’s shortbread

There are a few bakes that are in constant rotation in our house. Chocolate cake (most enjoyed with peanut butter frosting), chocolate chip cookies, and brownies.

Basically, chocolate.


Chocolate is such a big deal ’round these parts that there’s always a bar on standby. So naturally, it works its way into many an afternoon bake.

If I’m feeling a strange combination of lazy and fancy, I’ll pull together a batch of these. They’re regally monikered, laden with chocolate and insanely simple. Even with homemade caramel.


Millionaire’s Shortbread
YOU’RE GONNA NEED: a 9×13 pan

1 1/4 cups flour
3 tbsp sugar
1/2 cup butter

1 can sweetened condensed milk
2/3 cup butter
1/2 cup brown sugar

2 bars milk chocolate

1. Prepare your base: preheat oven to 325F (160C). Mix together flour and sugar, then add butter and mix until crumbly. Knead mixture together with your hands to form a dough. Press into the pan with your fingers and bake for about 10 minutes. Let cool.

2. Prepare your caramel: heat brown sugar and butter in a saucepan over medium heat, until butter melts. Stir. Add the sweetened condensed milk and bring to a rapid boil. Slightly lower the heat and continue to boil for 2-3 minutes, until mixture is golden brown and thickened.

3. Pour caramel over cooled base. Spread evenly. Allow to cool and set slightly.

4. Break up the chocolate bars and melt*.

5. Once caramel is set, pour melted chocolate over the top and spread evenly. Allow to cool and set – if you can! It should set in a couple of hours, but may need fridge time if you’re in a hot kitchen.

The easiest method? You can melt chocolate in a microwave safe bowl – just make sure to zap it for 15-20 seconds at a time to avoid burning (and stir after each round). But if that’s not for you, it’s simple on the stovetop too: just bring a shallow saucepan of water to a boil, then place a large heatproof mixing bowl on top with chocolate inside. Stir through until fully melted and smooth.


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