There is a buttery shortbread crust, a gooey caramel filling, and a rich chocolate ganache on top of the Millionaire shortbread. The name comes from how rich these bars are.
INGREDIENTS
FOR THE SHORTBREAD CRUST:– 1 cup unsalted butter softened (230 grams)– ½ cup granulated sugar (100 grams)– 2 large egg yolks at room temperature– ¼ teaspoon salt– 2 cups all-purpose flour spooned & leveled (250 grams)
INGREDIENTS
FOR THE CARAMEL:– 2 (14-ounce) cans sweetened condensed milk (NOT evaporated milk)– 1 ¼ cups packed light brown sugar (250 grams)– ¾ cup unsalted butter sliced (170 grams; 1.5 sticks)– ¼ cup light corn syrup (70 grams)– 1 teaspoon pure vanilla extract– ¼ teaspoon salt
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Leave an overhang on a 9x13-inch parchment-lined baking pan for easy removal. Beat butter and sugar for 2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer.
1
Add the flour and mix on low speed until crumbly but coming together. Press the crumbly mixture into an even layer in the baking pan.
2
Bake until the top is set and the edges are lightly golden brown, 23–28 minutes. Cool completely on a wire rack after removing from the oven. To speed cooling, put it on a wire rack in the fridge.
3
The sweetened condensed milk, brown sugar, sliced butter and corn syrup should be mixed together in a large saucepan according to the recipe.
4
Over medium heat, stir frequently until boiling. Stir 8–13 minutes until the mixture thickens, pulls away from the pan, and turns caramel-colored. Whisk the mixture with an oven mitt to avoid hot splatters. Try a small spoonful of caramel in cold water. Soft balls indicate ready mixture. Keep cooking caramel.
5
Mix chopped chocolate and heavy whipping cream in a large heatproof bowl. Stir well after each 20-second microwave increment until chocolate is smooth and melted. Pour and spread chocolate ganache on the pan after removing it from the fridge. Top with sea salt.
6
Put the chocolate back in the fridge and let it chill for another hour or two, until it is set. Using the extra piece of parchment paper, lift the bars out of the pan. Cut them into pieces and serve.