Millionaire's Shortbread

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
30 min

Yield:
2 dozen
Level:
Intermediate

Ingredients
  • Shortbread:
  • 2 sticks butter, cut into small pieces, plus more for preparing pans
  • 2 cups all-purpose flour, plus more for preparing pans
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • Caramel Layer:
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 tablespoons butter
  • Chocolate Topping:
  • 3/4 pound good-quality milk chocolate
Directions
Shortbread:

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:

In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

Chocolate Topping:

In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!


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4.2 188
Delicious item not reviewed by moderator and published
I have made this twice. The first time, I followed the recipe exactly. The second time, I added a good amount of sea salt to the caramel layer and extra salt to the shortbread. I also added vanilla to both layers and I used dark chocolate instead of milk chocolate, The changes were a vast,improvement. It's still sweet, but it's meant to be. And salted caramel makes everything tasted better. item not reviewed by moderator and published
Good but not great. If I ever make them again, I'll make some changes. item not reviewed by moderator and published
Fairly easy to make. The recipe calls for a heavy bottom pan for the caramel, therefore use one. It takes 15-20 min on med heat stirring constantly. Disappointed with the shortbread base - too sugary but was firm enough to hold the gooey caramel layer. The caramel itself is just too sweet. I would try a different caramel recipe next time. Cut it soon or it WILL get too hard. Came out of the pan just fine. My overall rating is 2/5. Much too sweet. Husband and I could only handle a little 2inch square piece. I will be giving the rest away. item not reviewed by moderator and published
All my friends loved it item not reviewed by moderator and published
Wonderful! I did the dulce de leche (caramel in a pan filled with boiling water for 3 hours item not reviewed by moderator and published
Are you kidding me? I swore when I taste tested these, that is how good they are. This is a winner. It is a little bit of a lengthy process, but not difficult. This is my husband's father's day treat, I am going to bed so I don't eat any more of them. Make them. P.S. I did the dulce de leche (caramel in the crock pot. item not reviewed by moderator and published
Love the ease and flavours of the cookies. They are very rich and a little goes a long way. What I didn't like was how difficult it was to cut into bars after letting the chocolate cool in the fridge. Next time I will try cutting before chilling. item not reviewed by moderator and published
These tasted good, but they were so hard I could barely cut them. My kids threw the carmel part away and ate the cookie bottom and chocolate top. They said the carmel was just too chewy. If I make them again I think I'll take "creativecuts129's" advice and use the dulce de leche by Nestle. item not reviewed by moderator and published
I thought these were awesome and I found nestle makes this dulce de leche in the can so you don't even need to make the caramel even better so easy everyone loved them thanks Claire item not reviewed by moderator and published
I thought these were delicious! I will be making for the holidays this year. item not reviewed by moderator and published
I made the caramel in the slow cooker - far easier and guaranteed results! Put a saucer/bowl in the bottom of the slowcooker/crockpot so the can doesn't leave a rust ring - and plan a can of condensed milk on it, cover with water ensuring the water covers the top of the can. Leave on low for 8hrs, and voila! Simple & delicious! I also melted chocolate in the microwave with 1tbsp butter to give it a nice glossy finish. Just trying not to eat it before our guests arriving..it's not looking promising! item not reviewed by moderator and published
This recipe is totally awesome, the main point when doing the caramel part is to keep stirring it on a low temperatute until it is amber color, otherwise it will be burnt. Thank you Claire this recipe rocks!!! item not reviewed by moderator and published
My family loved them. I think I will be making them every Christmas from now on. item not reviewed by moderator and published
Fantastic! I've made them twice and both times I brought them to family gatherings. Everyone asks who made them and if they could get the recipe. They are absolutely Delicious! item not reviewed by moderator and published
The shortbread from the recipe is great, but I sub icing sugar for regular, just a little trick from mom. I also added some fleur de sal to the last step before the chocolate set as another viewer suggested. But I do have a beef with the caramel and therefore caution to use a ready made version of dulche de leche. When attempting to make the caramel I followed the directions to a t, and ended up with very messy not quite dark amber colored version of caramel. I don't think it tasted correct either. After reading some other reviews I saw that this was a common problem. I'm not sure where I went wrong but I feel as though if I goofed others might. All in all I think the potential is there for an excellent recipe! Novices beware, and experts can probably tweak and avoid disaster, I unfortunately fall some where in between. Cheers, and happy new year item not reviewed by moderator and published
These were delicious and super easy. I added a little Vanilla extract at the end of the caramel process and topped the bars with a little large grain sea salt before the chocolate set. Superb. I wish this show was still on. item not reviewed by moderator and published
These are absolutely delicious and easy to make! In cooking the caramel layer, be sure and cook/stir as long as it takes for the condensed milk to turn the amber color as that helps it set up to the right consistency for cutting the bars. When I first cut the bars, I felt 24 bars were too big. I cut them so that I had 64 servings (36 per each panwhich was still a nice serving per person because the cookie bars are very rich. I encourage everyone to try them! They are fantastic! item not reviewed by moderator and published
What a disaster! My caramel took half an hour plus to become a light caramel color and by then it was just a big messy globule, not pourable or spreadable. I followed directions, stirred continuously in a heavy bottomed saucepan. The shortbread was delicious but the whole thing was a disaster. this was supposed to be given as a gift......ugly stuff. Just have to give wine. item not reviewed by moderator and published
I am not a great cook! But I think ingredients is the main success of this recipe, I use all organic ingredients of high quality plus good quality chocolate, the first time I made this recipe was highly successful so this year I'm going to make these for Christmas gifts, but remember not to use cheap ingredients. item not reviewed by moderator and published
Well worth the effort. I have been asked for the recipe many times when I make this. Last time I made it I put a whole salted cashew in each square before it was fully set. Well done Claire! Thank you for a great recipe. item not reviewed by moderator and published
My daughter is the superstar at her school. They lined up and ponied up a buck for a little square. PTA is passing out the recipe. item not reviewed by moderator and published
Good but not great item not reviewed by moderator and published
Fantastic recipe! I added chopped, toasted pecans to the caramel layer and they were a big hit! item not reviewed by moderator and published
Awsome cookies, made one batch and was gone so fast had to make another. Great for family get togethers and holidays. item not reviewed by moderator and published
This recipe is divine! You really have to take the time to stir the condensed milk, but it's definitely worth it! I used dark chocolate instead and it was to die for. Great recipe! item not reviewed by moderator and published
Pretty good. Still pretty heavy on the calories and fat. My middle layer was very chewy, my chocolate layer very hard, and my shortbread layer too crumbly. Of course, that was more than likely my fault but still. Pretty hard to make, not out of control good: I probably wouldn't make it again. item not reviewed by moderator and published
made this again today and not sure I cooked the carmel long enough...to cool everything as they say seems to make this take longer..HOWEVER...........if it is not ready by the time I have to leave..THE MORE FOR ME....SO SO SO SO YUMMY!!!! item not reviewed by moderator and published
this was PERFECTION! I followed the recipe exactly and they were delicious! Next time I will try the sea salt on top as people mentioned below. item not reviewed by moderator and published
very yummy and gooey. I loved them.the shortbread part alone was good. Then adding the caramel and chocolate part made it yummy. I'd make them again. item not reviewed by moderator and published
This recipe did not work for me. It tasted good, but looked nothing like the pictures and was a real pain to make! The milk burned, though we kept it on medium low heat and stirred for a good 1/2 hour, and it never did simmer, though it came close. Finally, after 45 min. of stirring, I gave up and poured it over the shortbread (which was double the amount that it should have been for some reason! and stuck it in the fridge, where it eventually became somewhat thick. The chocolate couldn't really spread on it, as it was too soft, so it sort of blended together, which still tasted really good. I will not be making this again. It just simply took too long and was too difficult. :o( item not reviewed by moderator and published
Easy and delicious. My dad ate four in one sitting. And to Big80sgeek: I started out at medium heat just watching it and stirring every now and then, and I ended up turning it on high because with my stove top, it takes forever. You just have to keep scraping the bottom and making sure it does not burn. If you get scared, just take it off and turn it down. And it does take 15 minutes to get there, always boiling. item not reviewed by moderator and published
I don't know why but for some reason I can't get the sweetened condensed milk to turn into the dulce de leche. It always ends up burning before that. The stove is set to a temp of medium low around 4 or 5 and I'm constantly stirring. I'm also using a heavy pan. I wish I could get it to work because it looks delicious in the pictures. item not reviewed by moderator and published
OMG after reading all of these reviews i cant wait to try this out tomorrow! = reading all of these before i made them helped me with the caramel layer! item not reviewed by moderator and published
i added a layer of pecans in-between the layer of chocolate and caremel. i also added a little sea salt on top, YUM! item not reviewed by moderator and published
I made it right after I saw this because I had all the ingredients! It is a quick and easy receipe! Very sweet but I cut it up and placed it in the frig and my kids and husband can't keep there hands out of it. Maybe it's a poor folk receipe, cuz it's G-O-O-D! item not reviewed by moderator and published
The recipe is WONDERFUL as WRITTEN! Thank you. item not reviewed by moderator and published
I don't know why people always change the recipe and then leave a review for this recipe? I thought that Claire's recipe was amazing! It was easy to make and soooo delicious. If you are having trouble getting the dark caramel color then you should try using a heavier sauce pan. Mine came out beautiful and I use a very heavy pan that I have. It does make a difference. My family loved these bars. I will make them at Christmas and put them in little cellophane bags for gifts. This is a great dessert to use when company is coming. Thank you Claire, you've done it again. item not reviewed by moderator and published
Ok...this is the deal. I read all of the reviews. The condense milk does turn amber and very thick after about 30 minutes. These bars are seriously dangerous to have in the house especially if your husband is traveling! I cut them into very small 2-bite size and ate way too many. Make extra shortbread for snacking - not as many calories. Also, my kitchen aide mixer is at our weekend house so I crumbled the butter and flour by hand and wooden spoon. It worked! Very crumbly. This is a 5 star. If rated less, you didn't follow the recipe correctly. Perfect to take to the office - they will think you are a rock star. MK item not reviewed by moderator and published
Instead of the shortbread bottom I used graham crackers with the 2 sticks of butter. The caramel didn't darken as much as I would have liked but set up just the same and tasted wonderful. This is definitely a keeper. Also we topped with a small scoop of vanilla ice cream with a smaller portion! REALLY GOOD and will cure any sweet tooth. item not reviewed by moderator and published
I changed this because I tend to do that w/ recipes sometimes. I added a few marshmallows to the caramel layer. They came out gooey & very good. A bit rich like most have said, but you only need a small amount to get your sweet fix, so they will last longer. I would make these again but would substitute the caramel layer with a layer of peanut butter, or mix some peanut butter with the sweetened condensed milk, that would make is less sweet. I chilled mine completely, because my chocolate layer was a jar of Nutella plus 1/2 cup bittersweet choc chips (Giardelli 60% because thats what I had. item not reviewed by moderator and published
I used two 8x12 pans i got at the dollar store, I followed the recipe to the tee. Condenced milk did not get as dark as i would have thought, but tasted excellent. Will make these again, very good. Homemade twix bars item not reviewed by moderator and published
Had to chime in w/the rest of foodies.I have an old recipe that omitted caramel layer.Boy!I believed mine was good,Claire knocked this out of this Orb! item not reviewed by moderator and published
I added three egg whites to the short bread & used self rising flour & skipped the salt. Then layered the caramel mixture. Next, I topped the caramel with cherry flavored morsels whole. & Melted baker's chocolate & layered on top. Then I toasted sweetened coconut & slivered almonds and put them on top of the still melted chocolate. Waited for it to get hard in the fridge & cut into one inch squares. I found that making SMALLER PORTIONS helps with the sweet & also the coconut & almonds help. This recipe turned out SOOOOO delicious that my husband is begging for more and he normally does not like sweets. This is a keeper. I can't wait to make this again and play with different toppings. It's a great one to take to work too. Coworkers love these & plenty of finder sized pieces to share! item not reviewed by moderator and published
This taste just like a Twix candy bar. I love it! I plan on making it into bite size pieces and giving them out for holiday gifts. item not reviewed by moderator and published
Fantastic! It's so good, taste like it is from a gourmet food shoppe! I was skeptical after reading reviews about carmel layer problems and being too sweet. I had no problems with anything and it came out absolutely perfect. I am sorry I went with a semi-sweet chocolate because of reviews complaining of sweetness, I will mix milk chocolate and semi-sweet next time and there will be a next time! Added a little orange zest in the shortbread mixture and really liked that as well. Thanks for a recipe that I will add to my collection and keep forever. item not reviewed by moderator and published
I made this because my Scottish husband was always mentioning Millionaire's shortbread. I think it came out good, he thought the layer of shortbread was too thick. If I make it again I will have to remember unsalted butter! I did have to cook the caramel longer as a few others have mentioned, and the shortbread didn't take as long. I took it out a couple of minutes early because the edges were turning golden brown. The shortbread did come out crumbly and the caramel was perfect. Definitely go with a semi-sweet or dark chocolate as the caramel is very rich and sweet! item not reviewed by moderator and published
The end result was good but I kept waiting/was expecting the caramel mixture to "carmelize"-really only became light brown-not amber as I would think of caramel-not sure if I think worth the time spent standing in front of the stove-curious if same result could be obtained in microwave in less time..... item not reviewed by moderator and published
I was excited to make these, but after reading the reviews I was leery. They turned out great. I cut the recipe in half. For the middle layer, I set my stove (electric) to exactly medium (5). I melted the butter and then added the milk. I stirred until the mixture began to boil, and then I turned the stove down to 4 and continued to stir constantly. I felt it was done in about 12 minutes, but I continued to cook and stir for the full 15 minutes. It never turned what I would call amber, but it did darken. (When it was finished, it was pulling away from the edges of the pan and had the consistency of instant mashed potatoes.) At 15 minutes, I poured it onto my shortbread layer and spread it out immediately. Spread quickly! For the chocolate layer, I used 1/3 milk chocolate and 2/3 semi sweet chocolate chips. I spread the chocolate mixture on top and refrigerated for about 30 minutes. 1 inch squares are the perfect size. They are DELICIOUS! item not reviewed by moderator and published
I LOVE this recipe My family and friends can't get enough. I did use dark chocolate the second time to dull the sweet. item not reviewed by moderator and published
i thought they were good. easy to make, especially by simmering the sweetened condensed milk like others suggested. great trick. they were just a tad too rich. probably will not make them again. item not reviewed by moderator and published
WOW these are delicious and easy to make. I made this recipe in one 9x13 pan rather than 2 square pans. But they came out really good. If you like sweet. this is your recipe. item not reviewed by moderator and published
Easy and very good!! Middle layer makes it. Watch out and don't like the middle layer burn. item not reviewed by moderator and published
For someone with very little baking experience this recipe was really easy! I didn't have any 8" pans so I used a cookie sheet and I also used a mixer to make the shortbread. It turned out great and there was enough caramel and chocolate to cover the whole sheet. All in all it was easy and everyone loved it! item not reviewed by moderator and published
Very good recipe, love that it's eggless... A tad too sweet, but overall quite happy with the result... item not reviewed by moderator and published
these were pretty good but there was too much short bread. In the video it said to use a 9 in but in the recipe it said 8 in. There was just too much shortbread but overall it was pretty good. The caramel took a long time to cook, not 15 minutes. That was weird item not reviewed by moderator and published
I made 1/2 of this receipe. I saw the video and Claire says to use a 9" pan, not 8" so I did. The shortbread layers wanted to come apart. The caramel came out fine but was a lot of work and I spread the chocolate on and it looked terrible. Worse, when I went to cut it, it feel apart. I am an experienced cook and baker and this was a disaster and oh yes, the flavor was ho hum. This is a complete waste of time. Oh, and I would give it NO STARS but it doesn't allow for it. item not reviewed by moderator and published
simply, yummy!!!! item not reviewed by moderator and published
I haven't done the recipe yet, but i've tried them in England. They are perfect there. In my opinion they're the best candy i've ever eaten! I hope this recipe is good! item not reviewed by moderator and published
These were very good (but really sweet). I didn't experience issues with the sweetened condensed milk, it came out very soft and plyable. I did change the recipie to have a ganache of richer chocolate (higher cocoa ratio) which was good as semi-sweet chocolate would have been even sweeter. Travel well, even when cut into small squares. I agree with the other user, similar to a Twix bar. item not reviewed by moderator and published
I thought these were GREAT!! They are so easy to make! I made them the day the episode aired and have made them several times since, they're addictive! item not reviewed by moderator and published
If you are tempted by the "caramel" layer in this bar, you will be VERY disappointed. The whole bar to me was bland and not worth the time and effort. Check out Giada's Expresso Caramel Bars - now that's a delicious caramel layer, and a delectable bar through and through. item not reviewed by moderator and published
just like a twix bar. so good... item not reviewed by moderator and published
I LIVE ALONE AND THEREFORE TRY TO AVOID KEEPING A TEMPTATION AROUND THE HOUSE. HOWEVER, I HAVE A FAMILY WITH TEENAGE SONS THAT ONCE HAVING HAD THIS EXPECT "THEIR FAVORITE" AS WELCOME HOME'S... OF COURSE I HAVE TO TASTE THAT ITS OKAY.. OF COURSE! :) IT IS WORTH EVERY CALORIE!!! item not reviewed by moderator and published
Ugh. so excited. The caramel layer hardened up like toffee and I had to throw it out. maybe I cooked it too high? item not reviewed by moderator and published
I made these for work and everyone loved them. I followed the directions and my caramel didn't come out too sticky (like a Sugar Daddy), as it apparently did for some. I had no leftovers and was asked to share the recipe (yes, I gave credit where it was due). I'm making them again for Christmas. item not reviewed by moderator and published
After reading these reviews I was a little apprehensive about making this. It turned out perfectly. I followed the directions for the shortbread and it is great. For the middle layer I turned my stove on medium and stirred. As soon as it boiled I lowered the temp to low and kept on stirring. It kept on bubbling. It slowly turned a darker shade. I didn't let it get really brown, but compared to the color of contents of the can it was darker. It took about 15 minutes from when it first boiled. Spreading wasn't difficult but I did do it quickly. I then added a little salt on top of this layer. For the chocolate I melted 2 cups of chocolate chips and spread it on top. Wonderful. Just took a little time. I do recommend it!!!!! I think those that had trouble maybe cooked the middle layer too long or too hot and didn't stir it enough. item not reviewed by moderator and published
OK, I have now tried to make this twice and I am a regular baker and candy maker. This was terrible! As mentioned in previous reviews, you do have to cook the caramel layer longer to get to the amber color but they failed to mention that it comes out the consistency of a Sugar Daddy candy bar. Watch out for your fillings and crowns! item not reviewed by moderator and published
This recipe has been a BIG hit with family, friends and others. I find it better to make the carmel layer in half recipies for spreadability. It gets pretty stiff pretty fast. Today's full recipe is going to one of my doctor's offices as a treat for the girls there. I don't have a food processor, but a dinner fork "mashes" the butter into the flour well enough and gives a pretty good work out. They have been making shortbread since the colonial days and they never had a food proessor either. item not reviewed by moderator and published
Just finished making a half recipe of this Millionaire Shortbread and my hubby and I think it's delicious. I used semi-sweet chocolate instead of milk because that's the way I remember having it in Scotland. My one complaint is that the shortbread came out more crunchy than the crumbly texture I remember...though I guess that could have something to do with my lack of a food processor. I will definitely make this one again! item not reviewed by moderator and published
I love this recipe, I've now made it lots of times and I love it. item not reviewed by moderator and published
I'm never one to take the time to review a recipe, but since this one was so horrible, I really wanted to share my experience with fellow foodies so they don't waste their time on this one! I had been wanting to try this recipe for awhile after seeing Claire make it on her show. It looked so easy and tasty. I tried to make it tonight for dessert and it was awful. After tasting a bit of it, I dumped it into the trash. The only part that was edible was the chocolate layer. The rest was completely too sweet. My stomach still hurts and I am the type of person who absolutely loves sweets. This recipe really disappointed and I will not be trying it again. item not reviewed by moderator and published
The crust was good and crisp, but the sweetened condensed milk ended up gritty and I had the hardest time speading the chocolate it looked awful. The flavor was good but the look and texture left something to be desired. item not reviewed by moderator and published
I love this recipe, I've made it a few times. Yes, it does take longer for the caramel but it's worth it. Also like some of the other people mentioned I added coconut between the caramel and chocolate layers. I brought them to work a few times now and the ones with coconut go faster. Thanks! item not reviewed by moderator and published
yummy very good, the carmel layer did take longer then 15min. about 25 or 30 min. just be patience, but it will worth the wait item not reviewed by moderator and published
What an awesome dessert! Claire knows what she is doing! I made this dessert for my family (all men) and it was such a hit! Great with a cup of coffee... I wanted to add some toasted walnuts but didn't have them on hand. I think it would have added a nice dimension to this recipe. But it was awesome as is... It does take some time for the condensed milk to turn amber... just need patience. A good cook has to have patience... Once again, not dissappointed with Claire's recipe. :) item not reviewed by moderator and published
I'm a shortbread fan so when I made these, I used the full amount for the shortbread but halved the caramel and chocolate. It's a good thing I did, otherwise it would've been way too rich. Like some other reviewers said, these taste like a Twix candy bar, and I happen to love Twix so I enjoyed them. However, I probably won't make this again unless attending a potluck or gathering of some sort. It's too rich and too much for me and my family to eat by ourselves. item not reviewed by moderator and published
I made this recipe for work and it was a HIT! I took Michelles suggestion of using the Nestles La Lechera. Dulce de Leche in place of the condensed milk. That made it extremely easy. All you need is a strong cup of coffee or a big glass of milk! YUM! This is definitely a keeper. item not reviewed by moderator and published
This recipe is one of my familys favorite. What i like is that it's not so sweet. A little bit of heaven. item not reviewed by moderator and published
I felt it would have been better to create your own caramel layer. This recipe is not what it seems. It took me two time out with this recipe. What a shame... It took me over 60 minutes to create the so called "caramel layer." I will not attempt to make this recipe again. Seriously, you cannot take condensed milk and have it come up to the perfect "amber" color in 20 minutes. Please do not waste your money on trying this recipe. item not reviewed by moderator and published
I don't know what I did wrong but the caramel took 45 mins to get amber colored and then it was hard when it cooled. I'm not sure what I did wrong. Love the taste, would love to make again if I can figure out the caramel. Help!! item not reviewed by moderator and published
OMG!! I made this and it was amazing!! The best thing I ever ate! I had no problem making it either...just make sure you cook the condensed milk long enough to reach carmel stage...and cool completely before eating...and then bring it to work or you will eat the whole batch yourself..like I did!! item not reviewed by moderator and published
this is soooo delicious and very easy. the dulce de leche took about 20 minutes for me. it was perfect. i also halved the recipe but everything turned out just fine for me. will definitely be making more and more and more. for those who didn't like it, give it another shot! not sure why it didn't turn out for some, but the only advice i can think of to offer is to make sure that each layer is cooled before you add the next. these things are addicting. item not reviewed by moderator and published
I halved the recipe and wonder if this is why the caramel layer did not turn out. It ended up overcooked because I followed the time in the recipe. The caramel layer did not stick to the shortbread and ended up being very very tough. Anyhow I do not usually have a difficult time with recipes and will not make this again. item not reviewed by moderator and published
I had no problems with the caramel type filling not firming like other reviewers. It was very easy and I thought it tasted AMAZING!!! I love desserts and it's extremely rich, very yummy. I will definitely be making it again. Thanks! item not reviewed by moderator and published
I wanted so badly for this to be my go to recipe of the year, but it wasn't. I tried 3 separate times to make this recipe, followed the directions exactly each time, even tried a different brand condensed milk. The chocolate and shortbread were great, and my guests raved about the chocolate bites that ended up broken off the "leche" part. The "toffee" milk center never has turned hard. It is more like a soft carmel. Never the nice toffee bite that Claire got during her show, even after refridgeration. So now I make the top and bottom, no middle, and it is wonderful. Gina item not reviewed by moderator and published
This is an addictive, YUMMY and easy to make dessert! The slight saltiness of the shortbread is a GREAT compliment to the sweet caramel and milk chocolate layers. I will be making this one again, and again, and again..... item not reviewed by moderator and published
This was the worst disaster I have ever made in 65 years! I cooked the cans in water for 3 hours one evening in preparation. Tonight I made the shortbread. The carmel layer never got thick, the chocolate hardened so much that I couldn't cut it. I tasted it before I threw it in the trash and it's so sickeningly sweet, I could hardly stand it! I've been baking a long time, and this was the worst!!!! item not reviewed by moderator and published
This recipe is so easy and very yummy. It made enough for the family, plus an extra pan that I sent with my Husband to work for the morning meeting! They loved it so much who knows maybe he will get a raise. Thanks Claire I look forwars to your show everyweek. item not reviewed by moderator and published
I would pay a million dollars for this recipe. This was so yummy! I made as is except I added some salt to the caramel layer once I had spread it on the shortbread. item not reviewed by moderator and published
I put my cans of condensed milk in my crock pot, cover with water and leave it on over night. Take it out in the morning. Cool. And it turns out PERFECT! I use this for several recipes I have and it is soooo good. item not reviewed by moderator and published
After reading reviews when I made these I added 4 tablespoons butter, 1 teaspoon vanilla and a cup of toasted chopped pecans to the shortbread. I also used semi-sweet chocolate as I prefer dark chocolate. It turned out so good my husband has eaten three pieces each night! This is one of the easiest recipes I have used. When making the caramel make sure it comes to a full boil prior to starting the timer. item not reviewed by moderator and published
For those of you that did not like this recipe, you must have made it wrong we all loved it and I would make it over and over again. item not reviewed by moderator and published
The carmel layer seems to be tripping folks up, but there's such an easy way around it, (why boil unopened cans of milk if you don't have to) Just go to your latin isle, get 2 cans of Nestles La Lechera. ( Dulce de Leche) It's about the same price as sweetened condensed milk anyway, with no work involved! Easy peasy!!! nuke for a few seconds to loosen it up, and dump it on top! Works like a charm everytime! I always take this to gatherings and it goes FAST!!! item not reviewed by moderator and published
This was ghastly. I ate one little square, cursed, and threw all the rest in the garbage. I have never had anything taste so bland and yukky in my life. The "caramel" was so bland, the shortbread so flavorless, and I was so incredibly disappointed. The way she went on about them, you'd have thought it was ambrosia. Gross. item not reviewed by moderator and published
Couldn't see why they were so highly spoken of? Maybe it just wasn't my favorite but needed more flavor or something??? item not reviewed by moderator and published
This was an excellent dessert! Never having tried it, I cut the recipe in half and put it in a 8x8 glass pyrex. I substituted the all purpose flour for whole wheat flour. Of course, I think you need a couple tablespoons less when using whole wheat. It gives the bar a nuttier taste and really is a good alternative for those who are watching their intake of white flour/sugars. Next time, I'll substitute brown sugar for white; I've been told it's better when working with whole wheat. Overall, really good & easy recipe!! item not reviewed by moderator and published
My family loved these. They were quick and easy. Hey Chuck, have a glass of wine and chill out. item not reviewed by moderator and published
Hey Chuck, Salt n Pepper are not part of the 5 ingredients. They belong to the "must have" ingredients in the house. Quite your whinning. item not reviewed by moderator and published
Does the producer ever count the ingredients on this show? This is the only show I have ever watched and there are 2 recipes with 6 ingredients. How can anyone ever trust the recipe if the show can't count the ingredients. ? item not reviewed by moderator and published

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Memorial Day