Rich, indulgent, and impossibly delicious, Millionaire’s Shortbread stands as a testament to culinary excellence. This beloved Scottish treat, also known as caramel shortbread or caramel squares, earned its wealthy moniker from its decadent layers – a buttery shortbread base, velvety caramel center, and glossy chocolate top. Dating back to the early 20th century in Scotland, this triple-layered confection has since become a global sensation, beloved in cafes and homes worldwide.
Ingredients
For the Shortbread Base
- 190g (1½ cups) all-purpose flour
- 115g (½ cup) unsalted butter, cold and cubed
- 40g (3 tablespoons) brown sugar
For the Caramel Layer
- 396g (14 oz) sweetened condensed milk
- 60g (4 tablespoons) unsalted butter
- 40g (3 tablespoons) brown sugar
For the Chocolate Topping
- 170g (6 oz) milk chocolate, finely chopped
Instructions
Preparing the Shortbread Base
- Preheat your oven to 190°C (375°F). Grease and line a 23cm (9-inch) square baking pan with parchment paper, leaving overhang for easy removal.
- Sift the flour into a large mixing bowl.
- Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix in the brown sugar until well combined.
- Press the mixture firmly into the prepared pan, ensuring an even layer.
- Using a fork, prick the surface all over to prevent bubbling during baking.
- Bake for 20 minutes or until lightly golden brown.
- Allow to cool completely in the pan.
Creating the Caramel Layer
- In a heavy-bottomed, non-stick saucepan, combine the sweetened condensed milk, butter, and brown sugar.
- Heat over medium-low, stirring constantly with a wooden spoon or heat-resistant spatula.
- Once the mixture starts to bubble, reduce heat to low and continue cooking for 4-5 minutes.
- The caramel is ready when it turns golden brown and begins to pull away from the sides of the pan.
- Pour immediately over the cooled shortbread base.
- Refrigerate for at least 1 hour or until firm to the touch.
Adding the Chocolate Topping
- Set up a double boiler by placing a heatproof bowl over a pan of simmering water (ensure the bowl doesn’t touch the water).
- Add the chopped chocolate to the bowl.
- Stir frequently with a rubber spatula until completely melted and smooth.
- Pour the melted chocolate over the set caramel layer.
- Gently tilt the pan to ensure even coverage.
- Refrigerate for 15-20 minutes or until the chocolate has set.
Timing and Nutritional Information
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Cooling Time: 1 hour 35 minutes
Total Time: 2 hours 30 minutes
Servings: 16 squares
Per Square:
- Calories: 285
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Sugar: 26g
- Protein: 4g
- Fiber: 1g
- Sodium: 65mg
Expert Tips and Tricks
- Temperature is crucial for perfect layers:
- Use cold butter for the shortbread
- Allow each layer to cool completely before adding the next
- Remove from refrigerator 10 minutes before cutting
- For clean cuts:
- Use a sharp knife dipped in hot water and dried between cuts
- Score the chocolate layer before it’s completely set
- Cut with a straight downward motion
- Prevent crystallization in the caramel:
- Use a heavy-bottomed pan
- Stir constantly
- Maintain consistent medium-low heat
Variations and Substitutions
- Chocolate Options:
- Dark chocolate (60-70% cocoa) for a less sweet version
- White chocolate for a blonde variation
- Marbled effect using multiple chocolates
- Shortbread Base:
- Add vanilla extract for enhanced flavor
- Incorporate ground nuts (50g) for texture
- Use gluten-free flour blend (1:1 ratio)
- Caramel Layer:
- Add 1/2 teaspoon sea salt for salted caramel
- Incorporate 1 teaspoon vanilla extract
- Use dulce de leche as an alternative
Common FAQs
Q: Why did my caramel turn grainy?
A: This typically happens when the mixture is cooked at too high a temperature or stirred inconsistently. Maintain medium-low heat and stir constantly for smooth results.
Q: Can I freeze Millionaire’s Shortbread?
A: Yes, it freezes well for up to 3 months when wrapped properly. Thaw overnight in the refrigerator.
Q: Why did my chocolate develop white spots?
A: This is called ‘blooming’ and occurs when chocolate is exposed to temperature fluctuations. Temper your chocolate properly and store at consistent temperature to prevent this.
Q: How long do these bars keep?
A: When stored properly in an airtight container, they keep for up to 1 week at room temperature or 2 weeks in the refrigerator.
Storage and Make-Ahead Tips
Store in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 1 week, or refrigerate for 2 weeks. For longer storage, freeze for up to 3 months.
Make-ahead options:
- Shortbread base can be baked 2 days ahead
- Completed bars can be made 3-4 days before serving
- Allow refrigerated bars to come to room temperature for 15-20 minutes before serving for best texture and flavor
For gifting or transportation, keep chilled and layer with parchment paper to prevent sticking.
