Millionaire’s Bar Recipe

Millionaire’s Shortbread: A Decadent Delight for Every Sweet Tooth

Millionaire’s Shortbread is a luxurious treat that combines the rich, buttery flavor of shortbread with the sweet, gooey decadence of caramel, topped off with a smooth layer of chocolate ganache. This British classic, with its trio of delicious layers, is sure to impress anyone who takes a bite. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is both manageable and rewarding, making it a perfect addition to your dessert repertoire.

The Origins of Millionaire’s Shortbread

Millionaire’s Shortbread, sometimes known as caramel shortbread or caramel squares, has a storied history rooted in British baking traditions. The name “Millionaire’s Shortbread” likely comes from the luxurious, rich ingredients that make it feel like an indulgent treat worthy of a millionaire. Its popularity has soared over the years, becoming a beloved dessert in many households around the world.

The Layers of Perfection

To fully appreciate Millionaire’s Shortbread, one must understand the harmony between its three distinct layers:

1. Shortbread Crust: The foundation of this dessert is a classic shortbread crust. Made from a simple mixture of flour, butter, sugar, egg yolk, and vanilla extract, this layer provides a firm and buttery base that complements the sweeter layers above.
2. Caramel Layer: The middle layer is a thick, luscious caramel made from sweetened condensed milk, butter, brown sugar, golden syrup, and vanilla extract. This caramel is cooked until it reaches a rich, golden brown color and a smooth, thick consistency.
3. Chocolate Ganache: The top layer is a silky chocolate ganache made from semisweet chocolate chips and heavy cream. This ganache adds a luxurious finish to the bars, with a sprinkle of sea salt to enhance the chocolate flavor and balance the sweetness.

Ingredients and Preparation

Shortbread Crust

• 2 cups all-purpose flour (240g)
• 1 cup unsalted butter, room temperature (226g)
• 1/2 cup granulated sugar, packed (100g)
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel

• 1 14-oz can sweetened condensed milk
• 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
• 1 cup light brown sugar, packed (200g)
• 1/4 cup golden or corn syrup (60ml)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Ganache

• 1 1/2 cups semisweet chocolate chips
• 1/3 cup heavy cream (80ml)
• 1 pinch sea salt (optional, to sprinkle on top)

Step-by-Step Instructions

Preparing the Shortbread Crust

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper or foil, leaving an overhang for easy removal.
2. Cream the butter in a large mixing bowl until smooth. Add the granulated sugar and salt, beating until light and fluffy.
3. Incorporate the egg yolk and vanilla extract, mixing until fully combined.
4. Gradually add the flour, mixing in a few batches until just combined.
5. Transfer the dough to your prepared pan, pressing it into an even layer. Bake for about 22 minutes, or until the edges are golden brown.

Making the Caramel

1. Combine the butter, brown sugar, salt, vanilla extract, sweetened condensed milk, and golden or corn syrup in a medium saucepan.
2. Place over medium heat and whisk until the ingredients are melted and combined.
3. Continue whisking as the mixture bubbles and darkens to a rich caramel color. This should take about 5-6 minutes, or until the caramel reaches 225°F (107°C) on a candy thermometer and starts to thicken.
4. Pour the caramel over the shortbread crust, smoothing it to the edges to create an even layer. Chill in the refrigerator for about 10 minutes to set.

Preparing the Chocolate Ganache

1. Chop the chocolate and place it in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and fully combined.
4. Pour the ganache over the set caramel layer, smoothing it into an even layer. Sprinkle with a pinch of sea salt, if desired.
5. Chill the assembled shortbread in the refrigerator for at least 20 minutes to allow the ganache to set.

Tips for Perfect Millionaire’s Shortbread

• Use room temperature butter for the shortbread crust to ensure it blends smoothly with the sugar and flour.
• Line your baking dish with parchment paper or foil, leaving an overhang for easy removal of the bars once they are set.
• Stir the caramel constantly while it cooks to prevent it from burning on the bottom of the pan.
• Chill the caramel layer before adding the chocolate ganache to ensure distinct layers and prevent the caramel and chocolate from mixing.
• Adjust the chocolate layer to your preference; use less chocolate if you prefer a thinner layer.
• Sprinkle sea salt on the chocolate ganache to enhance the chocolate flavor and add a touch of sophistication to the bars.
• Cut the bars while they are chilled for clean, sharp edges.

Serving and Storing Millionaire’s Shortbread

Millionaire’s Shortbread is best served chilled or at room temperature. These bars can be quite rich, so cutting them into smaller squares can make them easier to enjoy. They are perfect for serving at gatherings, as a special treat, or even as a luxurious gift.

To store, keep the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; just wrap each bar individually in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator before serving.