Okay, so I have to admit, before I found this recipe, I did not know what millionaire’s shortbread was, but now that I do I’m not sure I could go back to regular old shortbread! And the addition of the orange zest in this recipe makes the shortbread base so do it. Do it! Also, you could probably use store bought caramels for the caramel layer, but the caramel is so easy to make, I dare you not to try. So onto the show.
Ingredients for Shortbread Layer
- 10 tbsp. of butter, softened (I used unsalted and left the butter on the counter while I was at work)
- 1/2 cup of sugar
- 1/4 tsp. of salt
- 1 egg yolk
- 1 2/3 cups of flour, sifted (I used all-purpose)
- Zest of 1/4 to 1/2 of an orange
Ingredients for Caramel Layer
- 14 tbsp. of butter, softened
- 3/4 cups of brown sugar
- 1/2 cup of sugar
- 3/4 cups of corn syrup
- 1/4 cup of heavy cream
- 1 1/2 tsp. of vanilla extract
- 2 tsp. of sea salt
Ingredients for Chocolate Layer
- 1 to 1 1/2 cups of chocolate chips (I used about 1/3 of a cup each of semi-sweet, milk chocolate, and Special Dark chips because I’m a chocoholic, I’ve got the patch, but those things never work.)
- 3/4 tbsp. of Crisco
- Sea salt (for finishing)
- Preheat your oven to 350 degrees.
- Begin by lining an 8×8 baking dish with parchment paper. I found that the best way to get the paper to stay down in the dish was to make a small tear at each corner. Make sure that you have plenty of parchment paper hanging over two sides of your baking dish so that you can use them as handles to get the finished product out. Lightly spray with cooking spray.
- Shortbread: In a mixer, cream together the butter and sugar. Creaming just means to beat the two together until they are smooth. Next, add your egg and orange zest and mix throughly. *Tip: You don’t need to buy a separate zester, just use the small holes on your cheese grater.* Finally, add your flour about a 1/3 of a cup at a time. If you’ve never made it before, shortbread is a crumbly dough. Pour the dough into the prepared dish and use your hands to flatten. Bake for 22-25 minutes (until the shortbread is lightly browned).
- Caramel: Start the caramel after the shortbread has been in the oven for about 10-12 minutes. In a heavy bottomed pot, combine all of the caramel ingredients, except for the vanilla. Wisk until all the sugar is dissolved. Boil until the mixture reaches 235 degrees. Once the correct temperature has been reached, remove the pot from the stove top and stir in the vanilla extract. Pour onto cooled shortbread.
- Chocolate Ganache: Using a double boiler (or putting a glass bowl over a pot of simmering water like I do) combine the chocolate chips and Crisco and stir until smooth. Pour on top of the caramel and let cool for a couple minutes. Sprinkle with sea salt and let cool overnight.
- The next day, grab the “handles” that you have created and pull. You may have to give it a good yank, but it will come out.
- Using a large knife, cut the shortbread into strips and then squares. Try to keep your hands as far away from the chocolate as possible so as not to melt or smudge it.
I was amazed at how easy it was to make caramel. It was soft and chewy and delicious and I will be doing it again.
Final Verdict: Delicious