Millionaire Shortbread (Caramel Squares)

Ingredients

• 2 1/4 cups All-purpose flour
• 2/3 cup Granulated sugar
• 2 sticks (8 oz) + 6 tbsp (for caramel) sticks + tbsp Unsalted butter (Room temperature for shortbread)
• 1 teaspoon Vanilla extract (For shortbread)
• 1/2 teaspoon Kosher salt (Diamond Crystal preferred; use 1/4 tsp if Morton)
• 1 cup Demarara sugar (For caramel; can use granulated sugar)
• 1/2 cup Light corn syrup (For caramel)
• 3/4 cup Heavy cream (For caramel)
• 14 oz can Sweetened condensed milk (For caramel)
• 1 whole Vanilla bean (For caramel; can use extract or paste)
• 7 oz Bittersweet chocolate (about 60-68%) (Chopped or chips)
• to taste Flaky salt (For topping)
• 1 sheet Parchment paper (For lining pan)

Instructions

1. Prepare shortbread dough

   In a large mixing bowl, combine 2 sticks (8 oz) room temperature unsalted butter with 2/3 cup granulated sugar and 1/2 tsp kosher salt. Cream together with a spatula for 2-3 minutes until slightly fluffy and pale. Add 1 tsp vanilla extract and mix until incorporated.

   Time: PT5M

2. Add flour and finish dough

   Add 2 1/4 cups all-purpose flour to the bowl. Gently fold with a spatula until large crumbs form, then switch to your fingertips to break up any butter pockets and ensure no dry spots remain. Do not overwork.

   Time: PT5M

3. Prepare pan and press dough

   Line a 13x9 inch baking pan with parchment paper, using the butter wrapper to lightly grease the pan first so the parchment sticks. Scatter the dough crumbs evenly in the pan, then press down firmly with your palms and a flat-bottomed measuring cup to compact into an even layer.

   Time: PT5M

4. Dock and bake shortbread

   Prick the dough all over with a fork (docking) to prevent puffing. Bake on the center rack at 350°F for 25 minutes, or until medium golden brown all over.

   Time: PT25M

   Temperature: 350°F

5. Cool shortbread base

   Remove from oven and let cool in the pan at room temperature while you prepare the caramel. Do not pour caramel onto hot shortbread.

   Time: PT10M

6. Make caramel layer

   In a large saucepan, combine 1 cup demarara sugar, 6 tbsp unsalted butter, 1/2 cup light corn syrup, 3/4 cup heavy cream, 14 oz can sweetened condensed milk, 1/4 tsp kosher salt, and seeds from 1 vanilla bean (plus the pod). Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high to bring to a boil, then reduce to medium and cook, stirring constantly, until mixture reaches 240°F (about 15-20 minutes). Remove vanilla pod.

   Time: PT25M

   Temperature: 240°F

7. Pour and set caramel

   Immediately pour caramel over cooled shortbread base. Spread quickly into an even layer with a spatula. Let cool at room temperature for 20 minutes, then refrigerate until fully chilled and set (about 20 minutes).

   Time: PT40M

8. Melt chocolate

   Place 7 oz bittersweet chocolate in a heatproof bowl over a small saucepan of barely simmering water (double boiler). Stir until melted and smooth. Remove from heat.

   Time: PT5M

9. Top with chocolate and salt

   Pour melted chocolate over chilled caramel layer. Spread evenly with an offset spatula. Immediately sprinkle with flaky salt. Let set at room temperature until chocolate is firm (about 20 minutes), or refrigerate briefly if needed.

   Time: PT20M

10. Slice and serve

    Once chocolate is fully set, lift bars from pan using parchment. Trim edges for clean sides, then cut into small squares or bars with a sharp knife. Wipe knife with hot water and dry between cuts for clean slices.

    Time: PT5M

11. Cleanup

    Wash all bowls, pans, utensils, and surfaces. Soak caramel saucepan if needed.

    Time: PT30M

Nutrition Facts

Calories

260

Protein

2g

Carbohydrates

33g

Fat

13g

Fiber

1g

Ingredient Substitutions

• Instead of All-purpose flour: Gluten-free all-purpose flour
• Instead of Granulated sugar: Brown sugar
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Kosher salt: Fine sea salt (reduce amount)
• Instead of Demarara sugar: Granulated sugar, Light brown sugar
• Instead of Light corn syrup: Golden syrup
• Instead of Heavy cream: Evaporated milk
• Instead of Vanilla bean: 1 tsp vanilla extract, 1 tsp vanilla bean paste
• Instead of Bittersweet chocolate (about 60-68%): Semisweet chocolate
• Instead of Flaky salt: Sea salt flakes
• Instead of Parchment paper: Aluminum foil

Equipment Needed

• 13x9 inch baking pan or porcelain baking slab
• Large mixing bowl
• Spatula
• Measuring cups and spoons
• Flat-bottomed measuring cup or glass (optional)
• Fork
• Large saucepan (4 qt)
• Instant-read thermometer or candy thermometer
• Paring knife (optional)
• Heatproof bowl (for melting chocolate)
• Small saucepan (for double boiler)
• Offset spatula (optional)
• Sharp knife (for cutting bars)

Critical Steps — Do Not Skip

• Pressing and compacting the shortbread base evenly.
• Baking shortbread to proper golden color (not under or overbaked).
• Cooking caramel to exactly 240°F while stirring constantly.
• Pouring and spreading caramel quickly and evenly.
• Melting chocolate gently (no water contamination).
• Slicing with a hot, clean knife for neat bars.

Chef Tips from the Video

• Use a high-quality vanilla bean for the best caramel flavor.
• If demarara sugar is unavailable, granulated sugar works well.
• Cut bars small; they're very rich.
• Clean your knife between cuts for perfect squares.
• Save vanilla pods to infuse sugar or cream for future recipes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze cut bars, well-wrapped, for up to 2 months. Thaw at room temperature.

Room temperature: Keep in a cool, dry place for up to 3 days.

Make-Ahead Tips

• Bars can be made up to 3 days in advance and stored airtight.
• Shortbread and caramel layers can be made a day ahead; add chocolate layer the next day.