Millionaire’s Shortbread

These easy bars are so amazing! The crumbly, buttery, and thick shortbread layer is so yummy and compliments the sweet Caramel and chocolate ganache layer! Don’t take my advice though, try it for yourself. Recipe from preppykitchen.com. Let’s get baking!

SHORTBEAD CRUST INGREDIENTS :

• 2 cups all-purpose flour 
•  1 cup unsalted butter room temperature 
• 1/2 cup granulated sugar packed 
• 1 egg yolk
•  1 teaspoon vanilla extract
• 1/2 teaspoon salt

CARAMEL INGREDIENTS:

• 1 14- oz can sweetened condensed milk
•  1/2 cup unsalted butter cut into Tablespoon-sized pieces 
•  1 cup light brown sugar packed 
•  1/4 cup Golden or corn syrup light or dark 
•  1 teaspoon vanilla extract
•  1/2 teaspoon salt

CHOCOLATE GANACHE INGREDIENTS:

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

DIRECTIONS:

1. Preheat oven to 350 degrees F and line a 9×9 inch baking pan with parchment paper.
2. Beat the butter, add in the sugar, salt and beat until light and fluffy.
3. Add the vanilla and egg yolk until combined. Add half the flour then mix. Add the rest of the flour.
4. Press the shortbread into an even layer in the prepared pan. Bake at 350 degrees F for about 22 minutes or until the edges are golden.
5. While the base bakes make the caramel. Candy thermometer helps but is not required.
6. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and  corn syrup.
7. Whisk until melted and combined over medium heat. Continue whisking over the heat while the caramel bubbles and dakens to a richer color. Once it reaches 225 degrees F you’ll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.
8. Pour onto the shortbread base, spreading into an even layer. Chill for about 10 minutes so the caramel sets.
9. Melt with cream in a double boiler or microwaving in 2-3 20 second intervals, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill for about 30 minutes or until the chocolate has set completely. Cut into pieces and enjoy!

Thanks for baking with me!

~ Natalie