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- 1
Cream the shortbread base
Line a 13x9-inch pan with parchment, letting the ends extend up the sides so you can lift the bars out later. In a large bowl, cream 1 cup softened butter with the granulated sugar and 1-1/2 teaspoons of the vanilla until light and fluffy, 5 to 7 minutes. Yes, the full 5 to 7 minutes really matters here: that long beat whips air into the butter and dissolves the sugar, which is what gives shortbread its tender, melt-in-your-mouth crumb. Beat in the egg yolk.
- 2
Mix and press the dough
In another bowl, whisk the flour with 1/2 teaspoon of the salt, then gradually beat it into the creamed mixture just until combined. Stop as soon as it comes together; overmixing develops gluten and toughens the shortbread. Spread the dough into the prepared pan (it will be sticky, so a measuring cup makes a handy tamper) and refrigerate 30 minutes. Chilling firms the butter so the crust bakes up crisp instead of spreading.
- 3
Bake the crust
Preheat the oven to 350 degrees F. Bake the shortbread until the edges are lightly browned and the center looks dry, 20 to 25 minutes. Cool completely on a wire rack before adding the caramel.
- 4
Cook the caramel
In a large heavy saucepan, combine the brown sugar, remaining 3/4 cup cubed butter, corn syrup, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt. Cook over medium heat until the butter melts, then stir in the sweetened condensed milk. Bring to a boil, then reduce to a low boil and cook, stirring, 20 to 25 minutes until the caramel is amber and reaches 225 degrees F on a candy thermometer. Don't rush it: the caramel must hit at least 224 degrees to set firm, so patience here is the difference between sliceable bars and a gooey puddle. Pour over the cooled crust, cool 15 minutes, then refrigerate about 1 hour until chilled.
- 5
Make the ganache and finish
Place the chocolate chips in a small bowl. Bring the cream just to a boil, then pour it over the chocolate and let it stand 5 minutes before whisking smooth. Pour the ganache over the chilled caramel and, if you like, sprinkle with flaked sea salt. Refrigerate until set, at least 2 hours. Lift the whole slab out by the parchment and cut into bars. For clean edges, run your knife under hot water and wipe it dry between cuts.
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Millionaire's Shortbread
Created by: SugarAndButter
Ingredients
- 1 3/4 cup unsalted butter
- 1/3 cup sugar
- 1 cup brown sugar
- 2 1/2 tsp vanilla extract
- 1 egg yolk
- 2 cup all-purpose flour
- 3/4 tsp salt
- 1/4 cup light corn syrup
- 14 oz sweetened condensed milk
- 1 1/2 cup bittersweet chocolate chips
- 2/3 cup heavy cream
- flaked sea salt
Instructions
- Cream the shortbread baseLine a 13x9-inch pan with parchment, letting the ends extend up the sides so you can lift the bars out later. In a large bowl, cream 1 cup softened butter with the granulated sugar and 1-1/2 teaspoons of the vanilla until light and fluffy, 5 to 7 minutes. Yes, the full 5 to 7 minutes really matters here: that long beat whips air into the butter and dissolves the sugar, which is what gives shortbread its tender, melt-in-your-mouth crumb. Beat in the egg yolk.
- Mix and press the doughIn another bowl, whisk the flour with 1/2 teaspoon of the salt, then gradually beat it into the creamed mixture just until combined. Stop as soon as it comes together; overmixing develops gluten and toughens the shortbread. Spread the dough into the prepared pan (it will be sticky, so a measuring cup makes a handy tamper) and refrigerate 30 minutes. Chilling firms the butter so the crust bakes up crisp instead of spreading.
- Bake the crustPreheat the oven to 350 degrees F. Bake the shortbread until the edges are lightly browned and the center looks dry, 20 to 25 minutes. Cool completely on a wire rack before adding the caramel.
- Cook the caramelIn a large heavy saucepan, combine the brown sugar, remaining 3/4 cup cubed butter, corn syrup, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt. Cook over medium heat until the butter melts, then stir in the sweetened condensed milk. Bring to a boil, then reduce to a low boil and cook, stirring, 20 to 25 minutes until the caramel is amber and reaches 225 degrees F on a candy thermometer. Don't rush it: the caramel must hit at least 224 degrees to set firm, so patience here is the difference between sliceable bars and a gooey puddle. Pour over the cooled crust, cool 15 minutes, then refrigerate about 1 hour until chilled.
- Make the ganache and finishPlace the chocolate chips in a small bowl. Bring the cream just to a boil, then pour it over the chocolate and let it stand 5 minutes before whisking smooth. Pour the ganache over the chilled caramel and, if you like, sprinkle with flaked sea salt. Refrigerate until set, at least 2 hours. Lift the whole slab out by the parchment and cut into bars. For clean edges, run your knife under hot water and wipe it dry between cuts.