Contest Winner! Chocolate Caramel Shortbread Squares (a.k.a. Millionaire’s Shortbread)
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With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.
Thanks to all who participated in my holiday cookie contest! I received many wonderful family recipes but, in the end, these Chocolate Caramel Shortbread Squares of Scottish origin won me over. Known as Millionaire’s Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate. To me, they taste just like gourmet Twix bars. Congrats to Carrie H. of Rockville, MD, who submitted the recipe!
Other cookies submitted were wonderful too, particularly Dianne’s Dark Chocolate Buttercrunch with Sea Salt and Amy’s Snickerdoodles. I’ll be sharing these recipes on the site soon. (2-Tier Server by Julia Knight)
What you’ll need to make the shortbread squares
How to make them
Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor.
Blitz to blend, then add the butter in chunks.
Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk.
Pulse until the dough comes together in wet clumps.
Dump the dough into the prepared pan and press into an even layer.
Prick the dough all over with a fork and bake until lightly browned.
Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan.
Cook until the caramel is smooth and thickened, and the temperature reaches 225 degrees.
Immediately pour the caramel over the crust and let set for about 15 minutes.
Meanwhile, make the chocolate glaze by combining the chocolate pieces and heavy cream in a microwave-safe bowl.
Cook in 20-second intervals, so as not to scorch the chocolate, stirring in between, until the chocolate is smooth and creamy. Spread the melted chocolate over the set caramel.
Chill the bars for about an hour, or until the chocolate is completely set.
Then lift the bars out of the pan and cut into small squares.
Note: You’ll need a candy thermometer for this recipe to measure the temperature of the caramel. You can find one at any kitchen supply store. Don’t be intimated to use it; it’s easy!
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Millionaire's Shortbread
With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.
Ingredients
For the Crust
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup dark brown sugar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon ice water
- 1 large egg yolk
For the Caramel Layer
- 1 (14-oz) can sweetened condensed milk
- ½ cup dark brown sugar
- 6 tablespoons unsalted butter
- 2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
- 1 teaspoon vanilla extract
- Generous pinch salt
For the Chocolate Layer
- 6 ounces semi-sweet chocolate, broken into small pieces, best quality
- 3 tablespoons heavy cream
Instructions
For the Crust
- Preheat the oven to 350°F degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
- In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
For Caramel Layer
- Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees°F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
For Chocolate Layer
- Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
- Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (25 servings)
- Calories: 174
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 23 g
- Sugar: 17 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 54 mg
- Cholesterol: 27 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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After trying these for the first time in a recent trip to the UK, I had to find a recipe that I thought I could handle (since I don’t consider myself a baker). This was just the ticket!
I didn’t have to “translate” British measurements or ingredients and it came out just great! Everyone wants more!!!
Thank you!!!
These are delicious! One of my favorites to take to a party.
I am not familiar with 2 of the ingredients,- cornstarch, is this the same as cornflour? And heavy cream, do I use double cream here ? You use cups and ounces…is 1 cup of flour – 4 oz? I have an Australian cheesecake book where a table of ingredients and cups are listed. So 1 cup of lightly packed brown sugar is 6oz, making a 1/4 cup 1 1/2 oz. 1 stick of butter -4 oz ? Yes ?
Hi Pene, Yes cornstarch is the same as cornflour and heavy cream is the same as double cream. For your other conversions, here’s a handy chart: http://allrecipes.com/howto/cup-to-gram-conversions/
How much is a cup of flour
How many grams of flour
Hi Marie, One cup of flour is equal to 128 grams.
Hi! I just want to ask if it’s ok not to put cornstarch in the crust mixture and corn syrup in the caramel sauce? Thank you so much! I love your recipe!
Hi Arjo, It’s okay to replace the cornstarch in the crust with flour, but the corn syrup is necessary in the caramel layer. However, there are other ways of making the caramel layer, such as melting down caramel squares with some heavy cream. In a small saucepan, melt 2 cups caramel squares with 3 tablespoons cream over low heat. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
After living in the UK for numerous years and discovering these lovely bars, had to learn to make them.
In Canada we have Eagle brand Dulce de Leche Caramel Flavoured Sauce. Whip open a can of that, warm it up for about 5 mins and put that on the shortbread crust, no other ingredient required. I guess this would work for any Dulce de Leche type of sauce. Same effect and a bit less work and time.
I also put them in the fridge to cool them before putting chocolate topping on, as soon as you put chocolate on top it will cool immediately, score the top at this time, as it will keep the chocolate from cracking when you cut it.
İ live in turkey and we do not have condensed milk, can i use something else as a substitiute
Hi Christine, Can you find caramel squares? You can melt those down and use for the caramel layer. Here’s a link on how to (just look at the caramel layer and follow those instructions): http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe
I have heard great reviews on these. Can they be frozen?
Hi Mary, Yes, they freeze well.
I like to make ahead and freeze Christmas cookies/bars. Do you know if these can be frozen and retain all its goodness?
thanks
Hi Cheryl, Yes, these should be just fine to freeze. Hope you enjoy!
I wanted to make this as an additional dessert for Thanksgiving, but with some serious competition of other foods that need to be cooked in the oven, I was wondering if this can be made 2 days in advance. If yes, How should it be stored? When should it be cut. Thanks!!
Hi Sandi, Yes, they can definitely be made a few days ahead and stored in an airtight container.