Millionaire's Shortbread is kind of like a Twix bar — a shortbread cookie base with caramel filling and chocolate on top! They’re crunchy-chewy-caramelly and chocolatey, and you can top them with other ingredients, like broken pretzels, for added saltiness and crunch.
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Crust
1 cup butter, softened (or brick-style plant butter)
1/4 cup packed light brown sugar
1/4 cup sugar
1 tsp vanilla
1 3/4 cups all-purpose flour
1/2 tsp salt
Caramel
1 can (300 mL) sweetened condensed milk (regular or coconut sweetened condensed milk)
1/2 cup butter, cut into pieces
3/4 cup packed light brown sugar
1/4 cup honey
1 tsp vanilla
1/4 tsp fine salt
Topping
6 oz dark chocolate, chopped
3 tbsp butter
1 tbsp honey
Chopped pretzels, for topping (optional)
Servings20 bars
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
45 minutes
How To Make It
Preheat the oven to 350°F and line a 9-inch square pan with parchment
Beat the butter, sugars and vanilla for a minute or two, until fluffy and lump-free. Add the flour and salt and beat on low speed until the dough comes together. Press into the bottom of the pan and bake for 20-25 minutes, until pale golden around the edges. Cool (at least partially) in the pan
To make the caramel, combine the condensed milk, butter, brown sugar and corn syrup in a saucepan over medium heat and cook until the butter melts, and then continue to cook, stirring constantly, for about 7 minutes, until the mixture turns the colour of peanut butter, or is about 225°F on a candy thermometer. Remove the pot from the heat and stir in the vanilla and salt. Immediately pour the caramel over the cooled shortbread base and let cool to room temperature
Melt the chocolate, butter and corn syrup in a glass bowl in the microwave or in a glass or metal bowl placed over a pot with an inch or two of simmering water. Stir until melted and then pour over the cooled caramel and spread to cover it completely
Sprinkle with broken pretzels or flaky sea salt and chill for at least an hour before cutting
