Millionares Shortbread¶
Ingredients¶
- Shortbread:
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 1/2 cup melted unsalted butter
- ~1 cup flour
- Carmel:
- 1/4 cup unsalted butter
- 7oz sweetend condensed milk
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup heavy cream
- 1/2 tsp kosher salt
- Rest:
- 4oz dark chocolate
Instructions¶
- Shortbread:
- Preheat oven to 375 degrees.
- For the shortbread, combine brown sugar, vanilla, salt, and butter in large bowl.
- Mix in flour, until dough is crumbly but sticks together if pressed.
- Butter (or tinfoil) the inside of an 8x8 baking pan and push the shortbread into the bottom of the pan. Flatten the top with a spatula, and stab all over with a fork.
- Bake the shortbread for 15 - 20min, until edges begin to turn golden brown.
- Let the shortbread cool for at least an hour before adding toppings.
- Carmel:
- Add all ingredients to a large pot. Put on the stove over medium heat, and whisk together.
- Simmer the mixture, while whisking frequently, until the mixture reaches 236F - 240F (15 - 20min).
- Pour mixture over the shortbread, tap pan to pop any bubbles, and allow to cool.
- Tempered Chocolate:
- Chop 1oz of chocolate and set aside.
- Melt the remaining chocolate in a bowl over boiling water, never allowing it to get warmer than 120F.
- Remove the chocolate from the heat, and stir in the chocolate we set aside earlier. Allow to cool to 82F.
- Rewarm the melted chocolate to 88F, and pour over cooled carmel. Tap to remove any bubbles, and cool in the fridge for at least 10 minutes.
- Cut into 16 equal bars and serve.
Serves: Original recipe yields 16 bars
Notes¶
- The carmel mixture will seem to stall out at around 225F. Just keep whisking and it will eventually make it to 236F.
- Test your chocolate temper on a sheet of wax paper to ensure you did it properly. If not, you can go back to step 2 and redo it without wasting chocolate.