These delicious Millionaire shortbread bars(also known as caramel shortbread squares), have a crumbly shortbread cookie-like crust, a soft slightly chewy caramel center and a rich chocolate ganache topping. Millionaire means rich and that’s what these are-decadently rich. They are VERY good and VERY addictive.
We have a dairy allergy in our family so we minimized the dairy by showing what we used as a replacement in parentheses. We couldn’t get rid of all the butter as the shortbread crust would have been too crumbly and the caramel does not set up properly with a dairy substitute.
• 1 ¼ cups unsalted butter softened(or 1/2 cup vegan margarine and 3/4 cup unsalted butter)
• ½ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• 1 cup unsalted butter
• 1 cup brown sugar
• ¼ cup light corn syrup
• 14 oz sweetened condensed milk( we used 10 oz sweetened condensed milk)
• 1 tsp vanilla
• ¼ tsp salt
• 1/2 cup heavy whipping cream (or ½ cup almond milk)
• 1 1/4 cups semi sweet chocolate chips(1 1/4 cups dairy free chocolate chips)
• ½ tsp vanilla
Make the Shortbread Crust:
• Preheat oven to 350 degrees F.
• Line a 9×13” baking pan with parchment paper and grease.
• In the bowl of a stand mixer or in a large bowl with a hand-held mixer, cream together the butter and sugar until light and fluffy (about 1 minute).
• Add egg yolk and vanilla and beat until combined.
• Add flour and salt and beat until the mixture comes together into large crumbs.
• Press the mixture into the prepared pan in an even layer and gently poke the top all over with a fork.
• Bake in preheated oven for 20-25 minutes, until the sides are lightly golden brown.
• Remove from the oven and set on a wire rack to cool while you make the caramel.
Make the caramel:
• Put butter, brown sugar, corn syrup, condensed milk and salt in a 4-quart saucepan.
• Cook over medium-low heat until the caramel reaches 225-235 degrees F on a thermometer, stirring frequently This takes about 30-40 minutes. Don’t rush it.
• The caramel is almost done when it becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.
• When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.
• Immediately pour over cooled shortbread.
• Place bars in the refrigerator or outside on a cold day to cool and for the caramel to set. Chill for about 30-60 minutes.
Make the chocolate ganache:
- Once the caramel is firm, make the chocolate ganache.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to bubbles around the edges, but does not boil.
- Reduce heat to low, add chocolate chips and whisk until the mixture is smooth and glossy.
- Remove from heat, add vanilla and whisk to combine.
- Pour over firm caramel and let sit at room temperature or in the refrigerator until the chocolate is set (1-2 hours).
- Cut into squares and serve at room temperature.
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