Best Millionaire Shortbread Recipes

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EASY MILLIONAIRE'S SHORTBREAD



Easy millionaire's shortbread image

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat

Provided by Member recipe by fetchgirl

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Makes up to 24 squares

Number Of Ingredients 7

250g plain flour
75g caster sugar
175g butter, softened
100g butter or margarine
100g light muscovado sugar
397g can condensed milk
200g plain or milk chocolate, broken into pieces

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
  • To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  • Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
  • To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
  • Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
  • For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!

Provided by Miija Veley

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 7

1 ½ cups all-purpose flour
½ cup butter, cut into small pieces
3 tablespoons brown sugar
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
3 tablespoons brown sugar
6 ounces milk chocolate, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
  • Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
  • Press dough into the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
  • Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
  • Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
  • Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g

MILLIONAIRE'S SHORTBREAD



Millionaire's shortbread image

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Provided by Miriam Nice

Categories     Dessert, Treat

Time 1h15m

Yield Makes 20-24

Number Of Ingredients 11

250g plain flour
200g unsalted butter , chilled and chopped
100g golden caster sugar
¼ tsp vanilla extract
90g butter
379g can condensed milk
2 tbsp golden syrup
2 tbsp dark brown sugar
300g dark chocolate
50g butter
25g white chocolate , melted (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
  • Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
  • For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
  • Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
  • For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

Nutrition Facts : Calories 315 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

Plain shortbread, a combination of the most basic ingredients in the baker's pantry, is an understated sweet, but millionaire's shortbread is a spectacle. It's a flashy cookie, topped with swoops of chocolate and chewy caramel made from condensed milk, butter and Lyle's Golden Syrup. A British confection made from cane sugar, Lyle's is found near the honey and maple syrup in any well-stocked supermarket, but if you can't find it, corn syrup makes a fine, if slightly less flavorful, substitute.

Provided by Samantha Seneviratne

Categories     candies, cookies and bars, dessert

Time 4h

Yield 32 bars

Number Of Ingredients 10

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature but not too soft
1/2 cup/100 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons Lyle's Golden Syrup or light corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
8 ounces/226 grams semisweet chocolate, chopped

Steps:

  • Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
  • Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
  • Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
  • Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 77 milligrams, Sugar 14 grams, TransFat 0 grams

QUICK MILLIONAIRE SHORTBREAD



Quick Millionaire Shortbread image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h15m

Yield 30 squares

Number Of Ingredients 9

Coconut cooking spray, for the foil
15 whole chocolate graham crackers
2 cups chopped semisweet chocolate
1/4 cup coconut oil
1 cup candy-coated chocolate candies, such as M and Ms
2/3 cup chopped snack-size chocolate-covered wafer candy bars, such as Twix
2/3 cup chopped snack-size chocolate-covered caramel peanut candy bars, such as Snickers
2/3 cup chopped snack-size chocolate-covered caramel nougat bars, such as Milky Way
27 ounces dulce de leche

Steps:

  • Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
  • Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
  • In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
  • Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
  • Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
  • Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
  • Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

Provided by Claire Robinson

Categories     dessert

Time 1h15m

Yield 2 dozen

Number Of Ingredients 7

2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
3/4 pound good-quality milk chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
  • In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

MILLIONAIRE'S SHORTBREAD (ATK)



millionaire's shortbread (ATK) image

Categories     Chocolate

Number Of Ingredients 14

1 Crust:
12.5 ounce all-purpose flour
3.5 ounce granulated sugar
3/4 teaspoon salt
16 tablespoons unsalted butter, melted
1 Filling:
14 ounce sweetened condensed milk
7 ounce brown sugar
1/2 cup heavy cream
1/2 cup corn syrup
8 tablespoon unsalted butter
1/2 teaspoon salt
1 Chocolate:
8 ounce bittersweet chocolate (6 ounces chopped fine, 2 ounces grated)

Steps:

  • FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Combine flour, sugar, and salt in medium bowl. Add melted butter and stir with rubber spatula until flour is evenly moistened. Crumble dough evenly over bottom of prepared pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness. Using fork, pierce dough at 1-inch intervals. Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Using sturdy metal spatula, press on entire surface of warm crust to compress (this will make finished bars easier to cut). Let crust cool until it is just warm, at least 20 minutes.
  • FOR THE FILLING: Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture registers between 236 and 239 degrees (temperature will fluctuate), 16 to 20 minutes. Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours.
  • FOR THE CHOCOLATE: Microwave chopped chocolate in bowl at 50 percent power, stirring every 15 seconds, until melted but not much warmer than body temperature (check by holding in palm of your hand), 1 to 2 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary. Spread chocolate evenly over surface of filling. Refrigerate shortbread until chocolate is just set, about 10 minutes.
  • Using foil overhang, lift shortbread out of pan and transfer to cutting board; discard foil. Using serrated knife and gentle sawing motion, cut shortbread in half crosswise to create two 6 1/2 by 9-inch rectangles. Cut each rectangle in half to make four 3 1/2 by 9-inch strips. Cut each strip crosswise into 10 equal pieces. (Shortbread can be stored at room temperature, between layers of parchment, for up to 1 week.)

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

I love transforming a few simple components into one home-run dessert. Using store-bought candies and a few extra ingredients takes the guesswork out of making caramel, and a hint of coffee gives my millionaire's bars even more depth. These are guaranteed to give you all that you'd want in a gourmet bar cookie.

Provided by Dan Langan

Categories     dessert

Time 4h30m

Yield 16 bars

Number Of Ingredients 16

10 tablespoons unsalted butter, softened
1/3 cup (60 grams) granulated sugar
1/2 teaspoon fine salt
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (190 grams) all-purpose flour
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon instant coffee powder, optional
1/4 teaspoon fine salt
One 11-ounce bag of soft caramels, unwrapped (about 36 to 38 caramels)
2 tablespoons unsalted butter
3/4 cup (4 1/2 ounces) semisweet chocolate chips
3 tablespoons heavy cream
Generous pinch instant coffee powder, optional
Flaky salt, for finishing, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
  • To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
  • Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
  • Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
  • To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
  • To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
  • Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
  • Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD



Coffee walnut millionaire's shortbread image

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Yield Serves 18

Number Of Ingredients 13

200g cold unsalted butter , chopped, plus extra for the tin
40g walnut halves
250g plain flour
75g golden caster sugar
4 tbsp espresso powder
100g light muscovado sugar
2 x 397g cans condensed milk
300g dark chocolate , chopped
50g butter
30g white chocolate , chopped
1 tsp espresso powder
30g chocolate-coated coffee beans
20 walnut halves (about 50g)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
  • To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
  • To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
  • To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield about 24 cookies

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, softened at room temperature
3 cups sugar
2 1/4 cups flour
1/4 cup cornstarch
1/2 cup water
2 tablespoons salted butter
1/2 cup heavy cream, heated to lukewarm
8 ounces semisweet chocolate
1 1/2 teaspoons vegetable oil

Steps:

  • Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
  • In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
  • Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
  • Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
  • When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.

MILLIONAIRE SHORTBREAD COOKIES



Millionaire Shortbread Cookies image

Marc Murphy's shortbread cookies are made even more decadent with a layer of cookie butter and a dark chocolate topping. Finish each square with a sprinkle of salt.

Provided by Marc Murphy

Categories     dessert

Time 3h25m

Yield 36 bars

Number Of Ingredients 11

1/2 teaspoon fine salt
1 1/2 cups sweetened condensed milk
1/2 cup light brown sugar (not packed)
3 tablespoons cookie butter, such as Biscoff or Speculoos
1 teaspoon fine salt
4 ounces dark chocolate, chopped
2 teaspoons vegetable oil
Flaky salt, such as fleur de sel
12 tablespoons unsalted butter, cut into 1/2-inch cubes, plus extra melted for coating the pan
2 cups all-purpose flour, plus extra for coating the pan
1/3 cup granulated sugar

Steps:

  • For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
  • Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
  • For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

CARAMEL SHORTCAKE OR MILLIONAIRE'S SHORTBREAD



Caramel Shortcake or Millionaire's Shortbread image

Shortbread with a caramel layer topped with chocolate; heaven in a bar. A bit fiddly but well worth the effort. Do not be put off by the list of ingredients as you are making 3 items to become 1 deliciously fattening slice. I usually have a queue of family and workmates waiting for it.

Provided by bevs kitchen

Categories     Bar Cookie

Time 1h

Yield 12 squares, 12 serving(s)

Number Of Ingredients 9

8 ounces butter
4 ounces sugar
12 ounces plain flour
8 ounces butter or 8 ounces margarine
4 ounces sugar
4 tablespoons syrup
1 (410 g) can sweetened condensed milk
8 ounces chocolate
1 ounce butter

Steps:

  • BASE (first 3 ingredients):.
  • Cream butter and sugar.
  • Add the flour and stir to make a mixture that is soft and will go together when squashed.
  • Lightly knead and then roll out or place into a deep Swiss roll tin.
  • Press into place with the palm of your hand until even.
  • Prick all over with a fork.
  • Bake in the oven for 25 minutes gas 4.
  • Cool in the tin.
  • FILLING (middle four ingredients):.
  • Place the butter, sugar, syrup, and condensed milk into a pan and bring slowly to a boil.
  • Stir until the sugar is dissolved.
  • Once boiling keep on a slow boil stirring all the time for about 5 to 7 minutes.
  • Caramel should be thick and golden.
  • Allow to cool.
  • When cool pour over the biscuit mixture and leave to set.
  • TOPPING (last 2 ingredients):.
  • Melt the chocolate and butter over a pan of simmering water.
  • Spread over top of the caramel layer.
  • Cut into squares or fingers once set.
  • Do not be put off by the stages; very easy and worth the wait. It looks like you have been in the kitchen and slaving over the cooker for hours. You will get compliments with this one.

Nutrition Facts : Calories 684, Fat 45.7, SaturatedFat 28.7, Cholesterol 98, Sodium 340.8, Carbohydrate 68.8, Fiber 3.9, Sugar 39.1, Protein 8.4

PECAN CARAMEL MILLIONAIRE'S SHORTBREAD



Pecan Caramel Millionaire's Shortbread image

Taken from 'Baking and Desserts' cook book - Tasty Tip ; Any type of nut can be used in this recipe. Why not try replacing the pecans with a variety of chopped walnuts, almonds and brazil nuts.

Provided by McCarthy

Categories     Sweet

Time 1h

Yield 20 serving(s)

Number Of Ingredients 14

125 g butter, softened
2 tablespoons peanut butter, smooth
75 g sugar, caster
75 g cornflour
175 g flour, plain
200 g sugar, caster
125 g butter
2 tablespoons golden syrup
75 g liquid glucose
75 ml water
400 g sweetened condensed milk (can)
175 g pecans, roughly chopped
75 g chocolate, plain dark
1 tablespoon butter

Steps:

  • Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
  • Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
  • Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
  • Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
  • Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
  • Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
  • Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
  • Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
  • Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.

Nutrition Facts : Calories 355.1, Fat 21.8, SaturatedFat 10, Cholesterol 35, Sodium 111.4, Carbohydrate 39.2, Fiber 1.9, Sugar 25.8, Protein 4.4

MILLIONAIRE'S SHORTBREAD BARS (VEGAN AND GLUTEN FREE)



Millionaire's Shortbread Bars (Vegan and Gluten Free) image

Millionaire's shortbread bars traditionally have a bottom layer of shortbread cookie, a middle caramel layer, and a top chocolate layer. For my recipe, I made the cookie layer with almond flour to get a delicious nutty flavor. The middle layer is a caramel made mostly out of dates. Finally, I made the top chocolate out of cacao, coconut oil, and agave. Keep leftovers in the refrigerator.

Provided by Simply Sweet MAC

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 8h35m

Yield 12

Number Of Ingredients 11

1 ½ cups almond flour
¼ cup grapeseed oil
3 tablespoons agave syrup
1 teaspoon vanilla extract
⅛ teaspoon salt
11 Medjool dates, pitted
¼ cup hot water
¼ cup almond butter
6 ½ tablespoons raw cacao powder
⅓ cup coconut oil, melted
2 tablespoons agave syrup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  • Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.
  • Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
  • Process dates into a paste in a food processor. Add hot water and almond butter; process until very smooth. Spread mixture evenly over the crust.
  • Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
  • Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 33.6 g, Fat 24.5 g, Fiber 7 g, Protein 5.8 g, SaturatedFat 8.5 g, Sodium 48.4 mg, Sugar 23.6 g

MILLIONAIRE'S SHORTBREAD RECIPE - (4/5)



Millionaire's Shortbread Recipe - (4/5) image

Provided by LRay

Number Of Ingredients 14

Crust
2 1/2 cups (12 1/2 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) granulated sugar
3/4 teaspoon salt
16 tablespoons unsalted butter, melted
Filling
1 (14-ounce) can sweetened condensed milk
1 cup packed (7 ounces) brown sugar
1/2 cup heavy cream
1/2 cup corn syrup
8 tablespoons unsalted butter
1/2 teaspoon salt
Chocolate
8 ounces bittersweet chocolate (6 ounces chopped fine, 2 ounces grated)

Steps:

  • For a caramel filling with the right texture, monitor the temperature with an instant-read thermometer. We prefer Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar for this recipe. Grating a portion of the chocolate is important for getting the chocolate to set properly; the small holes on a box grater work well for this task. Stir often while melting the chocolate and don't overheat it. 1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Combine flour, sugar, and salt in medium bowl. Add melted butter and stir with rubber spatula until flour is evenly moistened. Crumble dough evenly over bottom of prepared pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness. Using fork, pierce dough at 1-inch intervals. Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Using sturdy metal spatula, press on entire surface of warm crust to compress (this will make finished bars easier to cut). Let crust cool until it is just warm, at least 20 minutes. 2. FOR THE FILLING: Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture registers between 236 and 239 degrees (temperature will fluctuate), 16 to 20 minutes. Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours. 3. FOR THE CHOCOLATE: Microwave chopped chocolate in bowl at 50 percent power, stirring every 15 seconds, until melted but not much warmer than body temperature (check by holding in palm of your hand), 1 to 2 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary. Spread chocolate evenly over surface of filling. Refrigerate shortbread until chocolate is just set, about 10 minutes. 4. Using foil overhang, lift shortbread out of pan and transfer to cutting board; discard foil. Using serrated knife and gentle sawing motion, cut shortbread in half crosswise to create two 6 1/2 by 9-inch rectangles. Cut each rectangle in half to make four 3 1/2 by 9-inch strips. Cut each strip crosswise into 10 equal pieces. (Shortbread can be stored at room temperature, between layers of parchment, for up to 1 week.)

MILLIONAIRE'S SHORTBREAD HAMANTASCHEN



Millionaire's Shortbread Hamantaschen image

The Jewish holiday Purim is pretty much synonymous with hamantaschen. These triangular-shaped cookies, representing the three-cornered hat Haman was known to sport, are traditionally filled with apricot, poppy seed or prune. In this version I brought the buttery cookie dough, rich caramel and chocolate glaze found in millionaire's shortbread cookies to hamantaschen, and the result is totally Esther-worthy. Edible gold is optional.

Provided by Food Network

Categories     dessert

Time 4h

Yield 12 cookies

Number Of Ingredients 13

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk, plus 1 large egg for the egg wash
1 1/2 cups all-purpose flour, plus more for rolling
1/4 teaspoon salt
1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon salt
4 ounces semisweet chocolate chips
4 tablespoons unsalted butter
Edible gold foil, optional

Steps:

  • For the dough: Beat the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the vanilla and egg yolk just until combined. Switch to a wooden spoon or use your hands to gradually mix in the flour and salt until combined and the dough is uniform. Do not over-mix. The dough should be slightly tacky; if it's very sticky add a little more flour 1 tablespoon at a time. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  • For the caramel filling: Place the sugar in a medium heavy-bottom saucepan and cook, stirring, over medium heat. The sugar will clump up at first and then melt into a brown liquid; lower the heat if it starts to burn. This will take about 10 minutes so be patient!
  • Combine the butter, cream and salt in a separate small saucepan and place over medium heat just until the butter melts. Once the sugar is melted, slowly whisk the cream mixture into the sugar until uniform in color. Simmer for 2 minutes without stirring. Remove from the heat. Transfer to a small bowl and refrigerate, covered, until firm, about 2 hours.
  • When you are ready to form the hamantaschen, roll the dough out on a lightly floured surface to about 1/4-inch-thick. If your dough cracks as you roll, let it warm up to room temperature before continuing to roll.
  • Cut out circles with a 3-inch round cookie cutter (the top of a wine glass works too!). Gather any scraps, roll them out and cut more circles. Beat the remaining egg and 1 teaspoon of water together in a small bowl. Brush each circle with some of the egg wash.
  • Place a teaspoon of the caramel in the center of each circle. Do not over-fill; excess will leak out. If you are having a hard time scooping the caramel, let it come to room temperature. (You can scoop out all the teaspoons of caramel first, then place them in the centers of the hamantaschen.)
  • Fold two sides of each circle together overlapping at the bottom, and then fold the top down to make a triangle. There should be a quarter-sized amount of the caramel showing. Place hamantaschen 1 inch apart on 2 parchment-lined cookie sheets. Place in the freezer for 30 minutes; this will prevent them from spreading and opening during baking-do not skip this step.
  • While the cookies chill, preheat the oven to 350 degrees F.
  • Bake the cookies until lightly golden on the bottoms, 10 to 12 minutes. Do not over-bake. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.
  • For the chocolate glaze: Place the chocolate chips in the top of a double boiler set over simmering water and stir frequently until melted. Remove from the heat and add the butter. Stir until the butter is melted and glaze is shiny. If the butter doesn't melt completely, return the top of the double boiler to the heat and stir until smooth. Let the glaze cool until thick enough to coat the back of a spoon but not so long that it hardens.
  • Dip one corner of each cooled hamantaschen into the chocolate and place them on a wire rack. Let sit at room temperature until the chocolate is firm; you can place the cookies in the refrigerator to speed up the process. Decorate the cookies with edible gold foil if using. The cookies will keep at room temperature in an airtight container for up to 3 days or can be frozen for up to 2 months.

DIABETIC MILLIONAIRE'S SHORTBREAD



Diabetic Millionaire's Shortbread image

I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic

Provided by Paul Bushay

Categories     Candies

Time 45m

Number Of Ingredients 10

SHORTBREAD:
2 stick butter, cut into small pieces
2 c all-purpose flour
1/3 c splenda/sugar blend
1/2 tsp sea salt
CARAMEL LAYER:
28 oz diabetic sweetened condensed milk
2 Tbsp butter
CHOCOLATE TOPPING:
3/4 lb good-quality milk chocolate

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. SHORTBREAD:
  • 3. Spray 2, 8 inch square pans with PAM baking spray
  • 4. Place the flour, Splenda blend and salt in a food processor and pulse once.
  • 5. Add butter and pulse until mixture resembles peas.
  • 6. Press the shortbread mixture into prepared pans
  • 7. Bake until golden brown around the edges, about 20 minutes.
  • 8. Remove from the oven and let cool completely.
  • 9. CARAMEL LAYER:
  • 10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
  • 11. Slowly bring the mixture to a boil, stirring continuously.
  • 12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
  • 13. Pour the caramel over the cooked shortbread
  • 14. Spread evenly using an offset spatula.
  • 15. Cool to room temperature.
  • 16. CHOCOLATE TOPPING:
  • 17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
  • 18. Once chocolate has melted, pour it over the cooled caramel layer.
  • 19. Cool at room temperature for about 10 minutes
  • 20. Then place in the refrigerator to cool completely
  • 21. Cut into 1-inch squares and enjoy
  • 22. Store the unused portion in the fridge

MILLIONAIRE SHORTBREAD



Millionaire Shortbread image

I found this recipe in the latest issue of AARP magazine...looks really good and is not at all difficult to make... The photo is not mine, it's from the magazine...

Provided by Jan W

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 8

2 c all-purpose flour
1-1/2 c light brown sugar, packed, divided
1 tsp salt, divided
2 c cold unsalted butter, divided
1-1/2 tsp vanilla, divided
1/4 c light corn syrup
14 oz. can(s) sweetened condensed milk
3/4 lb high quality milk chocolate

Steps:

  • 1. Preheat oven to 325°F. Butter sides & bottom of 13" x 9" pan, place layer of parchment in pan, allowing it to extend several inches over each end of pan; butter the parchment paper on bottom portion of pan.
  • 2. TO MAKE SHORTBREAD: Measure flour, 1/2 c. brown sugar & 1/2 tsp. salt in food processor; pulse until well-mixed.
  • 3. Add 1 cup of butter, cut in chunks; pulse until roughly mixed.
  • 4. Sprinkle in 1/2 tsp. vanilla & process until it forms a ball of dough. Remove dough & press evenly into bottom of prepared pan. Bake 35-40 min., turning pan around halfway through to brown evenly. Let cool on wire rack.
  • 5. TO MAKE CARAMEL: Melt remaining 1 cup of butter over low heat; stir in remaining brown sugar, corn syrup and can of milk. Increase heat to medium-low; bring to boil, stirring constantly, for 4 min. Remove from heat, stir in remaining salt and vanilla. Pour evenly over cooled crust. Let cool.
  • 6. Melt chocolate (use double boiler or microwave) and pour evenly over the caramel layer. Cool completely and then, using parchment paper, remove from pan and cut into squares.

MILLIONAIRE'S SHORTBREAD



Millionaire's Shortbread image

Luxurious, yet really simple millionaire shortbread - ideal for wrapping up as gifts.

Provided by loopie_looie

Time 45m

Yield Makes Pieces

Number Of Ingredients 0

Steps:

  • Preparation: Pre-heat the oven to 150'C/Gas mark 4. Lightly grease a 7 x 7 inch square tin or similar.
  • For the shortbread: Mix the flour and caster sugar in a bowl with the pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it comes together, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 10 minutes or until firm to the touch and still pale. If the shortbread seems uneven press lightly with a fish slice to give a flat texture. Cool rapidly by placing the shortbread tin in the fridge.
  • For the caramel: Whilst the shortbread is cooling measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 10 minutes or until the mixture has thickened slightly. Remove Shortbread from the fridge and quickly pour the caramel over the shortbread and return to the fridge.
  • For the topping: Break the chocolate into pieces (the smaller the size the quicker they will melt) and place into a glass bowl over boiling water. Stir until all the chocolate has melted. Pour over the set caramel and return to the fridge. After 5-10 mins the chocolate will become firm but not solid. This is the time to cut into squares or bars, leaving the shortbread in the tin and return to the fridge until serving.
  • Store in a cool dry place or the fridge in an airtight container and eat within 2 weeks.

MILLIONAIRE SHORTBREAD



Millionaire Shortbread image

Really rich shortbread recipe, covered in caramel and topped with milk chocolate - yummy - but very rich, hence the name.

Provided by Norrisfamily

Categories     Dessert

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 7

2 cups plain flour
150 g butter
1/2 cup caster sugar
1/2 cup butter
1/2 cup soft brown sugar
4 cups sweetened condensed milk
2 cups milk chocolate (broken in to pieces)

Steps:

  • Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs or use food processor. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been greased. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
  • Heat the filling ingredients together in a pot with lid on, making sure that you check and stir it VERY regularly (otherwise it will stick!) as it simmers making sure it doesn't simmer over. Continue stirring and checking until it thickens. Spread the filling evenly over the base and again allow to cool.
  • Melt the chocolate in a bowl over a simmering pan of water so that you can spread it over the filling.
  • When it has cooled, cut up into small squares with a sharp knife. Allow chocolate to soften slightly (maybe at room temperature for 15/20 mins) before or it will crack as you are cutting it, then you can put back in fridge!

Nutrition Facts : Calories 777, Fat 35.1, SaturatedFat 22.1, Cholesterol 88.2, Sodium 311, Carbohydrate 105.3, Fiber 1.5, Sugar 87.2, Protein 12.6

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