Recipes

Millionaire’s Shortbread Recipe

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Millionaire’s Shortbread is a yummy treat you can make at home. It has three layers – a crunchy shortbread base, gooey caramel in the middle, and smooth chocolate on top. This dessert takes about an hour to make and gives you 20 servings at 267 calories each.

You’ll need flour, butter, and sugar for the shortbread. For the caramel, grab condensed milk, butter, brown sugar, and maple syrup. The chocolate layer uses your favorite chocolate and some cream. With a few simple steps, you can create this rich dessert that’s sure to impress your friends and family.

Exact Ingredients List

This Millionaire’s Shortbread recipe needs three sets of ingredients for each layer. You’ll need basic baking items like flour, butter, and sugar, plus some special additions for the caramel and chocolate layers.

For The Shortbread

For the shortbread base, you’ll need:

1 1/2 cups all-purpose flour
3/4 cups cold butter, sliced
1/3 cup sugar

Make sure your butter is cold for the best results. The cold butter helps create a flaky texture in your shortbread. You can slice it into small cubes to make it easier to work with.

For The Caramel

The caramel layer requires:

1 (14 ounce) can sweetened condensed milk
1/2 cup butter, cut into chunks
1 cup light brown sugar
1/4 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon salt

Use real maple syrup for the best flavor. The salt helps balance the sweetness of the caramel. You can adjust it slightly to your taste.

For The Chocolate

For the top chocolate layer, you’ll need:

12 ounces chocolate (your favorite kind)
1/4 cup heavy cream (optional)

You can use milk, dark, or semi-sweet chocolate. The heavy cream is optional but makes the chocolate layer softer and easier to cut. If you skip it, your chocolate layer will be firmer.

Instructions

Making Millionaire’s Shortbread involves three main steps: creating a buttery shortbread base, cooking a gooey caramel layer, and topping it with smooth chocolate. Each layer adds to the rich, sweet flavor of this classic treat.

Shortbread

Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides for easy removal later.

In a food processor, pulse 1 1/2 cups flour, 3/4 cups cold sliced butter, and 1/3 cup sugar until the mix looks crumbly. This should take about 30 seconds.

Press this mixture firmly into your lined pan, making sure it’s even. Bake for 20-30 minutes until the edges turn golden brown. Let it cool completely before moving on.

Caramel

For the caramel layer, grab a large saucepan. Add a 14-ounce can of sweetened condensed milk, 1/2 cup butter chunks, 1 cup light brown sugar, and 1/4 cup maple syrup.

Heat this mix over medium heat, stirring often. Keep cooking and whisking as it bubbles and darkens. You’re aiming for a temperature of 225°F.

This process takes about 5-6 minutes. You’ll know it’s ready when the caramel thickens and starts to pull away from the pan’s sides.

Take it off the heat and stir in 1 teaspoon vanilla and 1/2 teaspoon salt. Pour this hot caramel over your cooled shortbread. Let it cool fully before the next step.

Chocolate

For the final layer, you’ll need 12 ounces of your favorite chocolate. If you want a softer top, add 1/4 cup heavy cream.

Put the chocolate (and cream if using) in a microwave-safe bowl. Heat it in 30-second bursts, stirring well between each round. Keep going until it’s smooth.

Pour this melted chocolate over your cooled caramel layer. Spread it evenly, then pop the whole thing in the fridge for an hour to set.

For clean-cut slices, dip a sharp knife in hot water, dry it off, then cut. Repeat this for each slice. Enjoy your homemade Millionaire’s Shortbread!

Possible Substitutes List

You can swap out some ingredients in this Millionaire’s Shortbread recipe to suit your taste or dietary needs. Here are some options:

Shortbread Layer:

Use gluten-free flour instead of all-purpose flour
Replace butter with coconut oil for a dairy-free version
Swap white sugar for coconut sugar

Caramel Layer:

Try coconut condensed milk for a vegan option
Use honey or agave syrup instead of maple syrup
Experiment with different sugars like dark brown or muscovado

Chocolate Layer:

Pick any chocolate you like – milk, dark, or white
Use dairy-free chocolate chips for a vegan treat
Skip the cream for a firmer chocolate top

Remember, these swaps might change the taste and texture a bit. But they’ll still give you a yummy treat!

How To Make It Diabetes-Friendly

To make Millionaire’s Shortbread more suitable for people with diabetes, you can try these changes:

Use almond flour instead of all-purpose flour for the shortbread base. This swap lowers the carb count.

Replace sugar with a diabetes-friendly sweetener like erythritol or stevia in the shortbread and caramel layers. Start with half the amount and adjust to taste.

For the caramel, use sugar-free condensed milk if you can find it. If not, try heavy cream mixed with your chosen sweetener.

Pick dark chocolate with at least 70% cocoa for the top layer. It has less sugar than milk chocolate.

Make smaller portions. Cut the shortbread into 40 pieces instead of 20 to reduce the serving size.

Try these swaps:

Shortbread: 1 1/2 cups almond flour, 3/4 cup butter, 1/3 cup erythritol
Caramel: 1 cup heavy cream, 1/2 cup butter, 1/2 cup erythritol, 1/4 cup sugar-free maple syrup
Chocolate: 12 oz 70% dark chocolate, no cream

Remember to check with your doctor or dietitian before making big changes to your diet. They can help you decide if these treats fit into your meal plan.

Tips, Tricks & Storing

For the best shortbread, make sure your butter is cold. Cut it into small cubes and pulse it in the food processor until the mixture looks like coarse crumbs.

When making caramel, use a heavy-bottomed pan to prevent burning. Stir constantly and watch the temperature closely. If you don’t have a candy thermometer, drop a small amount of caramel into cold water. It should form a soft ball.

To get clean cuts, chill your Millionaire’s Shortbread in the fridge for at least an hour before slicing. Use a sharp knife dipped in hot water and wiped dry between each cut.

Store your treats in an airtight container. They’ll keep at room temperature for 3-4 days or in the fridge for up to a week. You can also freeze them for up to 3 months.

For extra flavor, try sprinkling sea salt on top of the chocolate layer before it sets. This adds a nice contrast to the sweetness.

If you’re short on time, you can use store-bought caramel sauce. Just make sure it’s thick enough to hold its shape when cooled.