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:
  1. Preheat oven to 375 degrees.
  2. For the shortbread, combine brown sugar, vanilla, salt, and butter in large bowl.
  3. Mix in flour, until dough is crumbly but sticks together if pressed.
  4. 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.
  5. Bake the shortbread for 15 - 20min, until edges begin to turn golden brown.
  6. Let the shortbread cool for at least an hour before adding toppings.
Carmel:
  1. Add all ingredients to a large pot. Put on the stove over medium heat, and whisk together.
  2. Simmer the mixture, while whisking frequently, until the mixture reaches 236F - 240F (15 - 20min).
  3. Pour mixture over the shortbread, tap pan to pop any bubbles, and allow to cool.
Tempered Chocolate:
  1. Chop 1oz of chocolate and set aside.
  2. Melt the remaining chocolate in a bowl over boiling water, never allowing it to get warmer than 120F.
  3. Remove the chocolate from the heat, and stir in the chocolate we set aside earlier. Allow to cool to 82F.
  4. 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.
  5. 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.