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This millionaire shortbread is the perfect combination of chocolate ganache, homemade caramel and buttery shortbread. They taste just like a Twix bar or maybe better.
Have you ever gone to an event and eaten something and totally fallen love? So much so that you can’t get it off of your mind and you have to come home and try and recreate it yourself??
Several months ago I attended a Gymanfa-Ganu. Now, if you have no idea what that is or how to pronounced, no worries, either did I. It is pronounced guh-mahn-vah GAH-nee and it is a Welsh hymn-singing festival. It literally means “sing gathering.” It is a tradition of song and worship that has been practiced in Wales for centuries. We have a Welsh community just outside of Portland and some friends invited Tessa and I to join them at the annual Gymanfa-Ganu. It was held in a small, quaint little white church out in the country. The church was full and we spent two hours singing beautiful Welsh hymns together.
After the singing they had a traditional Welsh tea in the Grange Hall down the road. The food was amazing and my plate was over flowing.
Caramel Chocolate Shortbread
The best part of the event though was discovering this delicious Millionaire Shortbread. They were so good that I was sad I had only taken one! My friend Sara bought the little cookbook they had for sale but unfortunately the shortbread cookie recipe wasn’t in there, so thanks to Google I was able to find something similar.
What is Millionaire Shortbread?
I assume it is called millionaire shortbread because it is such a rich, delicious treat. The shortbread has three layers, buttery shortbread, creamy caramel and then rich chocolate on top.
How to Make Caramel Chocolate Shortbread
Line a 9 x 13 pan with foil and spray it with cooking spray. This will make it easier to remove from pan.
Shortbread:
- In a food processor, pulse together 1 1/3 C butter, white sugar and flour. Pulse until crumbly and combined.
- Press mixture into prepared 9 x 13 pan and bake for 20 minutes or until just beginning to brown.
- Poke with a fork after removing from oven.
- Cool and then freeze for 30 minutes
Caramel:
- In a heavy 2 qt pan combine 1 C butter, brown sugar, corn syrup and milk. Bring to boil and boil for 5 minutes.
- Remove from heat and beat for 3 minutes with a wooden spoon. It will thicken up.
- Take shortbread from freezer and pour caramel mixture over the top.
- Refrigerate until firm and cooled.
Chocolate:
- Melt chocolate in a the microwave for one minute, check and then continue for 30 seconds at a time until melted. Add in butter and stir until butter melts and chocolate is a good spreading consistency.
- Pour over caramel layer and spread evenly.
- Chill again. Cut into small squares.
Tricks for making Millionaire Shortbread
One trick I learned was to refrigerate the bars in between each layer. It helps the caramel to stick better and the chocolate spread easier. If you are a fan of the Twix candy bar you are going to love these. Twix is one of my favorite candy bars and I think these might just be better.
Who can resist chocolate and caramel? Put that on top of shortbread and you’ve got pure heaven.
These bars would make a lovely addition to any tea party, holiday cookie plate or just about anything!
For other yummy sweet caramel treats check out these:
- Caramel Brownie Bites
- Salted Caramel Brown Sugar Cookies
- Microwave Caramel Corn
- Caramel Sundae Cookies
- Homemade Salted Caramel Ice Cream
- Salted Caramel Thumbprint Cookies
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Millionaire Shortbread Recipe
Chocolate Caramel Shortbread
Ingredients
- 1 1/3 cups butter softened
- 1/2 cup white sugar
- 2 1/2 cups all purpose flour
- 1 cup butter
- 1 cup light brown sugar packed
- 4 Tbsp light corn syrup
- 1 cup sweetened condensed milk
- 2 cups milk chocolate chips
- 2 Tbsp butter
Instructions
- Preheat oven to 350.
- Line a 9 x 13 pan with foil and spray with cooking spray.
Shortbread
- In a food processor pulse together 1 1/3 C butter, white sugar and flour. Pulse until crumbly and combined.
- Press mixture into prepared 9 x 13 pan and bake for 20 minutes or until just beginning to brown. Poke with a fork after removing from oven. Cool and then freeze for 30 minutes
Caramel
- In a heavy 2 qt pan combine 1 C butter, brown sugar, corn syrup and milk. Bring to boil and boil for 5 minutes. Then remove from heat and beat for 3 minutes with a wooden spoon. It will thicken up.
- Remove shortbread from freezer and pour caramel mixture over the top. Refrigerate until firm and cooled.
Chocolate
- Melt chocolate in a microwaveable bowl for one minutes, check and then continue for 30 seconds at a time until melted. Add in butter and stir until butter melts and chocolate is a good spreading consistency.
- Pour over caramel layer and spread evenly.
- Chill again. Cut into small squares.
- Recipe adapted from www.allrecipes.com
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Nutrition Facts:
Christina says
Can these be made in advance and frozen?
Leigh Anne says
I have never done so but I think it should work fine.