Millionaire's Shortbread (Chocolate Caramel Shortbread Bars)

Ingredients

• 2 cups All-purpose flour (For double batch of shortbread)
• 0.5 cup Brown sugar (Packed; light or dark, divided between shortbread and caramel)
• 2 tsp Vanilla extract (Divided between shortbread and caramel)
• 2 tsp Kosher salt (Divided between shortbread and caramel)
• 1.5 cups Unsalted butter (Melted for shortbread and caramel, plus extra for greasing pan)
• 2 tbsp Raw or turbinado sugar (Optional, for sprinkling on shortbread)
• 14 oz can Sweetened condensed milk
• 0.5 cup Corn syrup
• 0.5 cup Heavy cream
• 8 oz Dark chocolate (Chopped or in wafer form)
• as needed Aluminum foil (For lining the pan)

Instructions

1. Prepare Pan

   Line a 9x13-inch baking pan with two sheets of aluminum foil (one widthwise, one lengthwise) for easy removal. Generously butter the foil.

   Time: PT5M

2. Make Shortbread Dough

   In a large bowl, whisk together 0.5 cup brown sugar, 2 tsp vanilla extract, 2 tsp kosher salt, and 1 cup melted unsalted butter until smooth. Add 2 cups all-purpose flour gradually, mixing until the dough holds together when pressed but remains crumbly.

   Time: PT10M

3. Press and Dock Shortbread

   Press dough evenly into prepared pan using wetted fingers or a flat-bottomed object. Dock the surface all over with a fork. Optionally, sprinkle 2 tbsp raw or turbinado sugar on top and press down lightly.

   Time: PT10M

4. Bake Shortbread

   Bake at 350°F for 17-22 minutes, until golden brown and set. Remove and cool completely on a wire rack (about 2 hours).

   Time: PT2H22M

   Temperature: 350°F

5. Make Caramel Layer

   In a medium saucepan, combine 0.5 cup unsalted butter, 1 cup brown sugar, 14 oz can sweetened condensed milk, 0.5 cup corn syrup, 0.5 cup heavy cream, and 1 tsp kosher salt. Whisk over medium heat until smooth. Bring to a simmer, whisking frequently for 15-20 minutes, until mixture reaches 236-240°F.

   Time: PT25M

   Temperature: 236-240°F

6. Pour and Set Caramel

   Pour hot caramel over cooled shortbread. Use an offset spatula to spread evenly and tap pan to remove bubbles. Let cool at room temperature until set (about 30 minutes).

   Time: PT30M

7. Temper Chocolate

   Chop 8 oz dark chocolate, reserving 2 oz finely chopped for seeding. Melt 6 oz over a double boiler, not exceeding 120°F. Remove from heat, stir in reserved 2 oz, and cool to about 82°F.

   Time: PT15M

   Temperature: 120°F, then 82°F

8. Top with Chocolate

   Pour tempered chocolate over set caramel. Spread evenly with an offset spatula. Tap pan to remove bubbles. Refrigerate for 10 minutes until chocolate is just set.

   Time: PT15M

9. Slice and Serve

   Lift bars out using foil handles. Peel off foil. Slice into bars with a sharp knife, scoring chocolate first, then pressing through caramel and shortbread.

   Time: PT8M

10. Cleanup

    Wash all bowls, pans, utensils, thermometer, and spatulas. Wipe down counters and sweep up crumbs.

    Time: PT1H

Nutrition Facts

Calories

320

Protein

3g

Carbohydrates

38g

Fat

18g

Fiber

1g

Ingredient Substitutions

• Instead of All-purpose flour: Gluten-free all-purpose flour
• Instead of Brown sugar: White sugar with a bit of molasses
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Kosher salt: Sea salt
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Raw or turbinado sugar: Granulated sugar
• Instead of Corn syrup: Golden syrup
• Instead of Heavy cream: Evaporated milk (texture will differ)
• Instead of Dark chocolate: Milk chocolate, Semi-sweet chocolate
• Instead of Aluminum foil: Parchment paper

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9x13-inch baking pan (lasagna pan)
• Aluminum foil
• Offset spatula (optional)
• Medium saucepan
• Candy thermometer
• Double boiler (optional)
• Wire rack
• Knife (chef's knife or serrated)
• Cutting board

Critical Steps — Do Not Skip

• Lining and buttering the pan thoroughly to prevent sticking.
• Achieving the correct shortbread texture and baking it until crisp.
• Cooking caramel to the precise temperature for proper set.
• Tempering chocolate correctly for a shiny, snappy finish.
• Scoring chocolate before slicing to prevent cracking.

Chef Tips from the Video

• Use a digital thermometer for precise caramel and chocolate temperatures.
• For extra flavor, sprinkle a little flaky sea salt on top of the chocolate before it sets.
• Let bars come to room temperature for 10 minutes before slicing for cleaner cuts.

Troubleshooting

Storage

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

Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

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

Make-Ahead Tips

• Shortbread base can be baked a day in advance.
• Bars can be made fully and stored in the fridge for up to a week.
• Slice just before serving for cleanest edges.