Millionaire’s shortbread bars are the rags-to-riches story of classic shortbread — proof that a little extra effort can turn ordinary shortbread into the most eye-catching option on your cookie platter.
THE SHORTBREAD, WHISK
- 1 ½ cups All-purpose flour
- ¾ cup Ground dry-roasted peanuts
- 2 tbsp. Cornstarch
- ½ tsp. Table salt
- 1 ½ Sticks unsalted butter, softened (12 Tbsp.)
- ½ cup Granulated sugar
THE CARAMEL, HEAT
- 1 cup Packed brown sugar
- 4 tbsp. Unsalted butter
- ¼ cup Light corn syrup
- ½ tsp. Instant espresso powder
- ⅔ cup Heavy cream
- 3 Egg yolks
- 3 tbsp. Cornstarch
THE TOPPING, HEAT
- ½ cup Heavy cream
- 1 tbsp. Shortening
- 8 oz. Milk bar chocolate, finely chopped
- ½ cup Chopped, dry-roasted peanuts
- Preheat oven to 350°. Line a 9-inch baking pan with parchment paper.
- For the shortbread, whisk together flour, ground peanuts, 2 Tbsp. cornstarch, and salt in a bowl; set aside.
- Cream 1½ sticks butter and granulated sugar with a mixer on medium speed. Mix in flour mixture until combined but sandy.
- Press shortbread into prepared pan; bake until golden and set, 30–35 minutes. Transfer pan to a rack to cool.
- For the caramel layer, heat brown sugar, 4 Tbsp. butter, corn syrup, and espresso powder in a medium saucepan over medium until boiling, 3 minutes.
- Whisk together ⅔ cup cream, egg yolks, and 3 Tbsp. cornstarch; stir into caramel. Cook, stirring, over medium heat until thickened, 5 minutes.
- Pour caramel over cooled shortbread; chill or let stand until caramel is firm. Cut shortbread into 18 rectangles.
- For the topping, heat ½ cup cream and shortening until boiling; pour over chocolate in a bowl and let stand 5 minutes. Stir chocolate until smooth.
- Dip top of each cookie into chocolate, sprinkle on chopped peanuts, and let stand until chocolate is set.
- Pressed for time? Opt for a purchased caramel spread to make these bars a little quicker.