Get ready, ’cause it’s about to get a bit…naughty. 😉
What am I talking about? I’m talking about millionaire shortbread! (Or millionaire bar, as I call it). Layered with a shortbread crust, caramel, and chocolate, this dessert is sinful, uber decadent, and well, just plain wicked. 😛
Without further ado, here goes!
Millionaire Shortbread (makes 16 squares)
1 stick unsalted butter, cold
1 cup flour
1/3 cup sugar
Preheat oven to 350°F. Combine the flour and sugar. Add in the cold, cut-up butter and, using your hands, knead it in with the flour-sugar mixture until it resembles a doughy paste. You can also speed up the process by putting everything in a food processor and blitzing it (especially for someone like me with little patience). 😛
Line a square pan with parchment or wax paper. Press the dough into the pan, making sure to fill each corner. Smooth it out and use a fork to prick holes all over the dough; this will ensure even baking all-around.
Bake for 15 minutes, until the crust is lightly golden-brown. Remove and allow to cool while working on the caramel layer.
1/2 cup sugar (really, I just estimated)
1-2 tablespoons butter
1 can sweetened condensed milk (not evaporated!)
pinch of salt
In a small saucepan, add in the butter, sugar, and salt. Over a medium-high heat, stir them together until the mixture begins to turn an amber color (be careful not to burn it!). Turn off the heat, add in the sweetened condensed milk, and return to the heat. Continue stirring until no lumps from the butter-sugar remain. Remove from heat, and pour directly onto the cooled shortbread crust, spreading it out to the edges. Allow for the caramel to settle before adding the chocolate layer, about 30 minutes (or more).
1 bar of milk or dark melting chocolate
In a small heat-proof bowl, melt the chocolate in the microwave, setting it in 30 second increments. Or you could melt it in a glass bowl over a pot of simmering water; I just chose to be lazy this time (and also my apartment doesn’t have a big enough glass bowl to do so). 😛 Pour on top of the cooled caramel layer, spreading it out evenly. Cool at room temperature for 10 minutes before transferring to the refrigerator for at least an hour in order for the chocolate to harden.
Cut up into 16 squares (or however you want to do it), and serve. Millionaire bars can be stored at room temperature if they will be consumed quickly (no more than two days, I would say), or in the fridge for up to a week (again, just a rough estimate). It’s unlikely that they will be there that long, though! 😉
– The Finicky Cynic