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Millionaires’ Shortbread Recipe

Three layers of rich goodness—buttery shortbread, gooey caramel, and a thick layer of dark chocolate—make up this well-heeled dessert.

Country Living

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a festive box of chocolate covered shortbread cookies next to garland

Photo by Becky Stayner

Yields: 32 servings
Total Time: 3 hours 25 mins

Ingredients

1/2 c. confectioners’ sugar
1 1/4 c. (2 1/2 sticks) unsalted butter, at room temperature, divided
1/2 c. finely chopped, toasted slivered almonds
2 c. all-purpose flour, spooned and leveled
1 tsp. kosher salt, divided
1 (14-ounce) can sweetened condensed milk
1 c. packed dark brown sugar
1/2 c. pure honey
3/4 c. heavy cream, divided
2 tsp. pure vanilla extract
8 oz. bittersweet chocolate, chopped
Flaky sea salt (such as Maldon), for garnish

Instructions

1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on long sides. Lightly grease foil.

2. Beat confectioners’ sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in almonds, flour, and 1/2 teaspoon kosher salt just until combined. Press on bottom of prepared pan. Bake until golden brown, 25 to 28 minutes. Cool on a wire rack.

3. Combine condensed milk, brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon kosher salt and 1/2 cup butter in a medium saucepan. Cook over medium heat, stirring constantly, until a candy thermometer reaches 236°F, 24 to 26 minutes. Remove from heat; stir in vanilla. Immediately pour caramel over shortbread. Let stand at room temperature until set, 1 to 11/2 hours.

4. Microwave chocolate and remaining 1/4 cup cream in a bowl 30 seconds; stir. Continue to microwave and stir in 10-second intervals until melted. Pour melted chocolate over caramel and spread with an offset spatula. Sprinkle with sea salt. Freeze until set, 15 to 20 minutes. Use foil overhangs to lift bars from pan. Cut into 32 squares. Store, refrigerated, in an airtight container up to 1 week.

Torie Cox is an internationally published food stylist and recipe developer based in Birmingham, Alabama. 

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This post originally appeared on Country Living and was published October 11, 2020. This article is republished here with permission.

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