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!
1 Video | Photo: Millionaire's Shortbread Recipe


















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By Dlowrylopez
Orange county,CA
on January 09, 2012
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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!
By chezdre
on January 04, 2012
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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
By kamekazekitten
upstate NY
on December 20, 2011
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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.
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