Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Butterbeer Millionaire's Shortbread
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- Level: Easy
- Total: 4 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 145 mg
This indulgent cookie bar gets the Harry Potter treatment with a layer inspired by Butterbeer, the Wizarding World’s famous butterscotch-flavored beverage. The bars start with a base of tender shortbread that’s baked until just set, then topped with a Butterbeer-inspired caramel made with condensed milk and butterscotch chips. The bars are finished with a rich layer of chocolate ganache and sprinkled with flaky salt for a final hit of magical flavor. Cut the bars into squares to show off all the irresistible layers and share them with your housemates and Butterbeer-loving besties.
- Level: Easy
- Total: 4 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 145 mg
Ingredients
Shortbread:
Butterbeer Caramel:
Chocolate Ganache Topping:
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Directions
- Preheat the oven to 350 degrees F. Coat an 8-inch-square baking pan with nonstick baking spray and line it with parchment paper, leaving a 2-inch overhang on two of the sides. Set aside.
- To make the shortbread: Cream the butter, sugar and salt together in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of a bowl with a rubber spatula. Add the egg yolk, vanilla and 1 teaspoon water and beat on medium until smooth, about 1 minute. Add the flour and beat on low until combined and a crumbly dough forms.
- Scrape the dough into the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hands to press the dough into an even layer. Use a fork to prick the dough all over the surface. Bake the shortbread until golden brown and firm to the touch (the edges may be a bit darker than the center), about 35 minutes. Cool on a wire rack until just warm, about 30 minutes.
- To make the butterbeer caramel: Combine the condensed milk and butter in a large saucepan and place over medium-low heat. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and light-brown in color, like creamy peanut butter, about 8 minutes. Remove from the heat. Add the butterscotch chips and butter extract and stir until smooth. Pour the caramel over the warm baked shortbread and spread evenly with an offset spatula. Cool to room temperature.
- To make the chocolate ganache topping: Combine the chocolate and cream in a medium microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total.
- Spread the chocolate evenly over the cooled caramel layer, using the tip of an offset spatula to make a swirl pattern on the surface. Sprinkle with flaky salt if using. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
- Use the overhanging parchment to lift the bars out of the pan. Use a sharp chef’s knife to slice the shortbread into 16 small squares. Bars can be stacked between layers of parchment or wax paper and stored in an airtight container at room temperature for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
