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Millionaire’s Shortbread

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.

Millionaire’s Shortbread

Three layers of rich goodness—buttery shortbread, gooey caramel, and a thick layer of dark chocolate—make up this well-healed dessert.
Prep Time20 mins
Cook Time50 mins
Chill2 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: biscuit confectionery, buttery shortbread, caramel shortcake, caramel squares, gooey caramel, millionaire’s shortbread
Servings: 18

Ingredients

THE SHORTBREAD, WHISK

  • 1 ½ cups All-purpose flour
  • ¾ cup Ground dry-roasted peanuts
  • 2 tbsp. Cornstarch
  • ½ tsp. Table salt

CREAM

  • 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

WHISK

  • 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

Instructions

  • 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.

Notes

  • Pressed for time? Opt for a purchased caramel spread to make these bars a little quicker.

What do you think?

Written by Lisa Yarde

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