Millionaire’s Shortbread

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In honor of the largest Mega-Millions Jackpot being won this past Tuesday, I thought I would make something that would have even the losers feeling like a millionaire.

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This Millionaire’s shortbread is layers of buttery shortbread cookie, decadent caramel and rich chocolate; one bite and you’ll be feeling like you’ve just won the lottery. 

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Millionaire’s Shortbread

Prep Time: 1 Hour

Total: 3 Hours

Serves: 16 squares

 

Ingredients

Shortbread 

  • 1 & 1/2 sticks unsalted butter; room temperature
  • 1/2 cup sugar
  • 1 & 3/4 cup AP Flour
  • 1/4 tsp salt

Caramel

  • 3/4 cups sugar
  • 1/4 cup honey
  • 1/2 tbs vanilla extract
  • 1/2 cup heavy  cream
  • 4oz salted butter, room temperature
  • coarse sea salt; for sprinkling (I used Maldon’s Sea Salt)

Chocolate

  • 1 & 1/2 cups semi sweet chocolate
  • 4 tbs unsalted butter
  • 2 tbs heavy cream; room temp

 

Directions

  1. Preheat oven to 350 F.
  2. Line 9 x 9 baking pan with two long pieces of parchment paper, leave enough length that parchment flaps over sides. (This will allow for easy removal!)
  3. For shortbread; combine butter and sugar in stand mixer and beat on med speed until combined.
  4. Reduce speed to low and add vanilla.
  5. In a medium bowl sift together flour and salt.
  6. Slowly add to the butter and sugar mixture. 
  7. Continue to mix together until dough forms, transfer into pre-lined baking pan and evenly press dough with your hands to spread out. 
  8. Bake for 20-25 minutes, or until edges are golden; remove and allow to cool. 
  9. While the shortbread is baking combine sugar, honey, and vanilla extract in sauce pan over med heat.
  10. Let them melt together and cook until caramelized about 300 F. (It will slowly become a deep amber/caramel color) 
  11. While the sugar is caramelizing, heat cream in microwave for about 20 seconds to warm.
  12. When the sugar reaches the temp or color you like whisk butter in a tablespoon at a time; mix well.
  13. Add the warmed cream, whisk until smooth. Let this mixture cook until the temperature reaches about 230-235 F.
  14. Pour the hot caramel into a heat safe bowl and allow to cool for 30 minutes.
  15. When shortbread and caramel are cooled, pour the caramel mixture over shortbread. Use rubber spatula to evenly spread over the shortbread. (*Optional* You can sprinkle some flaked sea salt over the caramel at this point)
  16. Transfer to the fridge to cool for at least 20 minutes. 
  17. While the shortbread and caramel are cooling, place chocolate and butter in microwave safe bowl and microwave for 1 minute; stopping every 20 seconds to stir.
  18. Remove from the microwave and stir until all chocolate morsels are melted, add in cream and stir until well combined. 
  19. Pour chocolate mixture over cooled caramel and shortbread layers. 
  20. Place in the fridge to cool for at least 2 hours, or overnight.
  21. Remove from fridge an hour before serving, and enjoy!
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