The first thing that comes to mind when you hear the word”millionaire” is probably rich or expensive. I’m here to tell you that these dessert bars certainly are rich but they aren’t expensive. You can make these yummy little treats for pennies on the dollar if you are a sassy bargain shopper such as myself. Even if these bars were on the pricier side to make I’d still make them because they are absolutely delicious.
Check out what my pals over at Penny Pinching Provisions had to say about this recipe:
With a name like “Millionaire’s Shortbread:” this recipe instantly intrigued me. When I read the description on Corina’s blog Searching for Spice, I knew I would love it. Really, how could you go wrong with shortbread topped with caramel and dark chocolate? Apparently these bars are very popular in the UK and in Canada, but not so much in the States. This should change, because they are delicious! This was my other contribution to the Superbowl party we attended last weekend. They were a huge hit, and several people asked me for the recipe.
The name is exactly the reason that I was drawn to this delightful recipe.
Ingredients
2/3 cup Kerrygold butter
1/3 cup Domino sugar
1-1/3 cup Gold Medal flour
(egg?)
1 (14oz) can sweetened condensed milk
1/4 tsp Morton kosher salt
1/4 tsp McCormick vanilla
4-5 oz dark chocolate (I used squares from a dark chocolate candy bar)
Instructions
Preheat the oven to 350*
Line an 8×8 baking dish with foil leaving a little overhang. Butter or spray the foiled pan.
Cream the sugar and butter together for the base layer. Then add the flour and mix until it forms a dough. I had to add an egg too. The dough was very crumbly (before egg), which is probably due to the translation from English to American measurements not being exact. Egg helps hold things together, so I thought it was a good choice.
Put the dough into the prepared dish, and press down so it covers the bottom.
Bake 20-25 minutes until a very light golden brown and toothpick comes out clean.
Cool completely.
To make the caramel: Pour sweetened condensed milk into a medium microwave safe bowl. Cook on medium (50% power) for 4 minutes, stirring well halfway through. Continue to cook on medium-low (30-40% power) for another 12-15 minutes until the milk has turned into thick, golden, caramel. Stir every couple of minutes.
Stir in the salt and vanilla.
Pour the caramel over the cooled shortbread and spread evenly.
Let the caramel firm up for about an hour in the refrigerator (or less in the freezer)
For the chocolate layer: Melt some chocolate in a bowl over a pan of boiling water (or in a double boiler—which I don’t own).
Pour onto the caramel and spread evenly.
Sprinkle with more sea salt or kosher salt.
Put in the refrigerator to set.
Cut into small squares to serve.
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Quick Tip: This recipe is very easy to double.
Thank you to Penny Pinching Provisions for this amazing photo.