Millionaire's Shortbread

Recipe courtesy Claire Robinson

Show: 5 Ingredient FixEpisode: Cozy Sunday Supper

Rated: 4 stars out of 5Rate itRead users' reviews (87)

Cook Time:
30 min
Level:
Intermediate
Yield:
2 dozen

Times:

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

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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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Comments & Reviews

recipe Millionaire's Shortbread
Gary Grapevine, TX 02-06-2010
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It's tase is simple, delicious and unique
Rated: 5 stars out of 5

It's nice to step back and have something sweet and rich and so basic that it's actually unique. This was simple to make and... time consuming, but the end result was something that you could imagine getting handed down from Grandma. I don't know if the true recipie stuck to just 5 ingredients, but these 5 work. Sure you can add vanilla or cinnamon...but the bottom line is, I've never had something like this before and it works. Kind of like having your first home made chocolate chip cookie....it didn't need to be fancy and it was still the most amazing thing you ever tasted.Read more
recipe Millionaire's Shortbread
Tracy Milan, IL 01-18-2010
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Easy just got easier with this cheat!!
Rated: 4 stars out of 5

I thought these were pretty good. I think if you aren't hung up on the 5 ingredient thing, the shortbread could use a little... dribble of vanilla, it's very bland without it. Which, to be honest is some of the appeal of shortbread, it's simplicity. As far as the caramel layer, I bought two cans of packaged Dulce De Leche from the Mexican area of my ethnic food aisle at the grocery store. That makes this recipe SUPER EASY!! Just open the can and spoon and spread over, and because it's so thick, you don't even have to wait until the shortbread is cooled!!Read more
recipe Millionaire's Shortbread
LINDA Higginsville, MO 01-07-2010
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Recipe worked for me!
Rated: 5 stars out of 5

Never made it before, but when I saw you demonstating it, I could almost taste it. You can't rush through this recipe... that's for sure. I made a batch, made two pans of it for the Christmas holidays. I just ate the last piece yesterday. The recipe satisfied my "I want to try a new recipe" craving. This is a keeper. Might be a little bit much for a novice cookie baker, though.Read more
recipe Millionaire's Shortbread
angela Chicago, IL 12-30-2009
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Millionaire's Shortbread > sweaters.
Rated: 5 stars out of 5

This shortbread is fifty kinds of rich; however, it's so delicious that I don't blame Claire Robinson for leaving sweaters to... make room for these in her suitcase. I processed the shortbread in my mixer, instead of the food processor, tapped it into a brownie pan, and baked it as instructed. I microwave-tempered the chocolate instead of the bain marie; I was feeling pretty lazy, but it turned out perfectly. The most challenging part of this extremely easy recipe has to be the caramel layer; my caramel needed 20 minutes to get thick and "amber," and ultimately it tasted great. And for those who had trouble with it: of course it's going to be rock hard when it's cooled! Duh. Just leave it out for a few minutes at room temperature before you eat them. Oh, add salt to the chocolate and to the caramel. Makes a world of difference.Read more
recipe Millionaire's Shortbread
angie creston, BC 12-21-2009
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Scrummy!
Rated: 5 stars out of 5

I don't mean to be rude, but I made this recipe with my 12 and 10 year old daughters and it turned out perfectly! (And they... did most of the work) I did find the carmel sauce didn't turn amber, but it stayed nice and creamy, even after being refrigerated. I did add a little more butter to the shortbread than it calls for and it was sooooo good. easy as pie!Read more
recipe Millionaire's Shortbread
Christina Plantation, FL 12-21-2009
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Best ccokie I ever ate!
Rated: 5 stars out of 5

When Claire made these on her show and tasted them I was so convinced that they were going to be great if I made them. You... could tell by her expression tha they were going to be really good and she made it look so quick and easy. Anyway I tried the recipe, the shortbread was so easy to prepare and did not need more than just a few simple ingredients and then I added a special twist to the shortbread (but I am not telling). The condensed milk took a little while longer than the 15 minutes to change color but it did not really get as amber as I would have liked. Instead of caramel I think it was more like dulche de leche. There were some speckles of burnt sugar but this was ok. I used dark chocolate instead of the milk chocolate because the cookie was already supersweet from the condensed milk and I wanted to bring out the flavor of the chocolate. The combination was exquisite. I cut them into 2 inch squares and kept them refrigerated as Claire said for a cool treat. They were irresistable. The only thing I would change next time is the amount of condensed milk and I would drizzle it on instead of pouring it on. Same going for the chocolate...Read more