Millionaire’s Shortbread (Chocolate Caramel Bars)
If you love buttery Scottish shortbread and swoon for caramel and chocolate, you’ll love Millionaire’s Shortbread. These layered chocolate caramel shortbread bars marry tender shortbread with a rich homemade caramel, and top it with a smooth chocolate ganache blanket. It’s a three-step recipe that rewards a little patience with stunningly delicious results!
Servings: 32 pieces
Calories: 222kcal
Special Equipment
- 9- x 9-inch baking pan see Recipe Notes
- 2-quart heavy saucepan
Ingredients
For the shortbread base
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 2⅓ cups (280 grams) all-purpose flour, see Recipe Notes
- ½ teaspoon (½ teaspoon) kosher salt
For the caramel filling
- 1¼ cups (250 grams) granulated sugar
- ¼ cup (59 ⅐ grams) water, optional, see Recipe Notes
- 1 tablespoon (15 grams) light corn syrup, optional, see Recipe Notes
- 1⅔ cups (400 grams) heavy cream, warmed to 110 °F
- 4 tablespoons (56 grams) unsalted butter
- 1 teaspoon (1 teaspoon) pure vanilla extract, optional, see Recipe Notes
- ¼ teaspoon (¼ teaspoon) kosher salt, optional, see Recipe Notes
For the ganache topping
- 7 ounces (198 grams) dark chocolate wafers, 60 to 72% cacao, or solid chocolate bar, coarsely chopped (1 cup + 2 tablespoons), see Recipe Notes
- 2 tablespoons (28 grams) unsalted butter
Instructions
- For the shortbread base: Preheat the oven to 350 °F. Line a 9- x 9-inch baking pan with two pieces of parchment paper, laying them at perpendicular angles and leaving an overhang on all four sides. It also helps to secure the paper to the sides of the pan with binder clips. Set aside.
- In the bowl of a stand mixer (or just a large bowl if using a hand mixer), beat together 1 cup unsalted butter and ½ cup granulated sugar until light and creamy. Add 2⅓ cups all-purpose flour and ½ teaspoon kosher salt and mix on low speed just until a smooth dough forms.
- Pat the dough into the prepared baking pan. Using plastic wrap and a pie pan roller helps get it even without making too much of a mess. Pierce the dough with a fork.
- Bake the shortbread for 20 to 25 minutes or until lightly browned. Remove from the oven to a wire rack and cool while you make the caramel.
- For the caramel filling: In a 2-quart heavy saucepan, stir together 1¼ cups granulated sugar, ¼ cup water, and 1 tablespoon light corn syrup (if using) until the mixture looks like wet sand. Bring the mixture to boil over medium heat. DO NOT STIR the sugar mixture during this process, but wash down the sides of the saucepan with a wet pastry brush dipped in cold water to minimize the risk of the mixture crystallizing.Cook the sugar until the caramel has a deep amber color, about 8 to 10 minutes. Watch it carefully as the caramel will turn dark very quickly at the end.
- While sugar is boiling, heat the heavy cream until warm, about 110 °F on a digital thermometer.
- Once a deep amber color is reached, remove from heat and SLOWLY add the 1⅔ cups heavy cream. The mixture will boil up, so stir continuously to keep the mixture from bubbling over. Be sure to keep your face and hands away as best as you can to avoid steam burns. Stir until the heavy cream is mostly incorporated, then add 4 tablespoons unsalted butter, and 1 teaspoon pure vanilla extractand ¼ teaspoon kosher salt (if using).
- Return the pan to the heat, attaching a digital or candy thermometer to the side of the pan (but not touching the bottom). Bring the caramel back to a boil and cook, stirring frequently to keep the mixture from bubbling over until it registers 238 °F (soft-ball stage), about 20 minutes. Don’t get distracted - the caramel can burn at the bottom of the pan and ruin it if it’s not stirred, especially towards the end of the cooking process.
- When the caramel has come to temperature, remove the pan from the heat and stir it occasionally while it cools to 200 °F, about 5 minutes.Pour the caramel on top of the shortbread base, spreading it evenly to the sides and into the corners. Place the pan in the refrigerator, uncovered, and chill for at least an hour or until the caramel is firm.
- For the ganache topping: In a small bowl, combine the 7 ounces dark chocolate wafers and 2 tablespoons unsalted butter. Melt the mixture in the microwave, stirring after 30 second intervals until melted and smooth, about 1½ minutes.Alternatively, heat a small saucepan containing 1-inch of water on stove until boiling. Place the chocolate and butter in a heat proof bowl then sit it over the saucepan. Stir occasionally until the mixture is completely melted and smooth.
- Pour the ganache evenly over the caramel layer, smoothing it out using a small offset spatula. Place the pan in the refrigerator again and chill for at least 4 hours to let it all firm up.
- Portion into bars: Make sure the pan is straight out of the fridge and the chocolate is really firm before attempting to cut. Take the slab of shortbread out of the baking pan by holding the sides of the top piece of parchment paper. If necessary, use a table knife to loosen any parts still stuck to the pan. Place it on a cutting board.
- Using a chefs knife, cut the block into 1- x 2-inch pieces. To ensure slices are clean put the knife in a jug of hot water and dry off with a paper towel between each cut, and try to slice in one continuous slice rather than using a sawing motion.
- Refrigerate the bars until ready to serve. They're best served chilled, or at least cool. If the bars sit out too long, the caramel will be soft.
- Storage instructions: Millionaire's Shortbread can be stored in an airtight container in the refrigerator for up to 7 days. The bars can also be frozen for up to three months in a freezer-safe ziplock bag. Thaw them completely before serving, either in the refrigerator for a few hours (the best way) or at room temperature for about 30 minutes (making sure the bars don't become too soft).
- Make-ahead instructions: You can make the layers over time (helpful if you're baking during the holidays!). Bake the shortbread base - it can be kept in its baking pan at room temperature for up to 3 days, or in the refrigerator for up to a week. The caramel and ganache can also be layered on in stages, chilling as required as needed.
Recipe Notes
If you'd prefer thicker bars, use an 8- x 8-inch baking pan and reduce the amount of chocolate wafers to 6-ounces (1 cup, 170 grams).
For gluten-free shortbread, use the same amount of 1 : 1 gluten-free all purpose flour.
Adding water to the sugar while it's caramelizing (called a "wet caramel") helps to keep the sugar from burning. If you leave it out, the sugar will turn amber faster, but you have to be super diligent, swirling the sugar in the pan to melt it evenly.
Corn syrup helps to keep the sugar from seizing up during caramelization. It's optional, but recommended. You can also use honey, agave syrup, or golden syrup instead of the corn syrup.
Both the vanilla extract and salt are optional flavorings. You can use neither, either, or both as you prefer, but are totally worth it.
If the sugar does end up crystalizing during the melting stage, add some water with 1 to 2 tablespoons of corn syrup to soften the sugar crystals, then cook the mixture again until it reaches the correct color.
The sugar can go from light amber to a black mess very quickly, so keep an eye on it and remove it from the heat as soon as the desired color is reached. The boiling sugar will also go from noisy to quiet as the sugar caramelizes, so you can listen for that.
If the caramel splits during cooking (appears grainy or separated), fix it by adding 1 to 2 tablespoons of water, then cooking the caramel over low heat, whisking continuously, until a smooth texture appears. Gradually increase the heat while still whisking, but don't let the caramel boil.
Nutrition
Serving: 1piece | Calories: 222kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 60mg | Potassium: 24mg | Fiber: 1g | Sugar: 14g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg
Scan the QR code to find the online recipe or visit us at www.scotchandscones.com