Millionaire Shortbread

150 mins
Serves 1
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Directions

  1. 1Attach the paddle attachment to the stand mixer.
  2. 2Attach the paddle attachment to the stand mixer.
  3. 3Attach the paddle attachment to the stand mixer.
  4. 4Add 1 and 1/3 cups of softened butter to the mixer.
  5. 5Add 1 and 1/3 cups of softened butter to the mixer.
  6. 6Add 1 and 1/3 cups of softened butter to the mixer.
  7. 7Mix the butter for 1-2 minutes until slightly mixed.
  8. 8Mix the butter for 1-2 minutes until slightly mixed.
  9. 9Mix the butter for 1-2 minutes until slightly mixed.
  10. 10Add 1/2 cup of granulated sugar to the mixer.
  11. 11Add 1/2 cup of granulated sugar to the mixer.
  12. 12Add 1/2 cup of granulated sugar to the mixer.
  13. 13Mix for another 2-3 minutes.
  14. 14Mix for another 2-3 minutes.
  15. 15Mix for another 2-3 minutes.
  16. 16Add 2 and 1/2 cups of all-purpose flour to the mixer.
  17. 17Add 2 and 1/2 cups of all-purpose flour to the mixer.
  18. 18Add 2 and 1/2 cups of all-purpose flour to the mixer.
  19. 19Mix on low speed until just incorporated.
  20. 20Mix on low speed until just incorporated.
  21. 21Mix on low speed until just incorporated.
  22. 22Pause and scrape down the sides of the bowl to ensure everything is mixed.
  23. 23Pause and scrape down the sides of the bowl to ensure everything is mixed.
  24. 24Pause and scrape down the sides of the bowl to ensure everything is mixed.
  25. 25Press the shortbread base firmly and evenly into a prepared 9x13 inch pan.
  26. 26Press the shortbread base firmly and evenly into a prepared 9x13 inch pan.
  27. 27Press the shortbread base firmly and evenly into a prepared 9x13 inch pan.
  28. 28Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
  29. 29Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
  30. 30Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
  31. 31In a small to medium pot, add 1 cup of cubed butter, 1 cup of packed brown sugar, and 1/4 cup of corn syrup.
  32. 32In a small to medium pot, add 1 cup of cubed butter, 1 cup of packed brown sugar, and 1/4 cup of corn syrup.
  33. 33In a small to medium pot, add 1 cup of cubed butter, 1 cup of packed brown sugar, and 1/4 cup of corn syrup.
  34. 34Add 1 can of sweetened condensed milk to the pot.
  35. 35Add 1 can of sweetened condensed milk to the pot.
  36. 36Add 1 can of sweetened condensed milk to the pot.
  37. 37Place the pot on the stovetop at medium to low heat.
  38. 38Place the pot on the stovetop at medium to low heat.
  39. 39Place the pot on the stovetop at medium to low heat.
  40. 40Once bubbles start to form, turn the heat to low and stir constantly for 3-5 minutes.
  41. 41Once bubbles start to form, turn the heat to low and stir constantly for 3-5 minutes.
  42. 42Once bubbles start to form, turn the heat to low and stir constantly for 3-5 minutes.
  43. 43Pour the middle layer over the baked shortbread base immediately after removing the base from the oven.
  44. 44Pour the middle layer over the baked shortbread base immediately after removing the base from the oven.
  45. 45Pour the middle layer over the baked shortbread base immediately after removing the base from the oven.
  46. 46Let it cool slightly closer to room temperature, then place it in the freezer for 2 hours to set (or fridge for 3 hours).
  47. 47Let it cool slightly closer to room temperature, then place it in the freezer for 2 hours to set (or fridge for 3 hours).
  48. 48Let it cool slightly closer to room temperature, then place it in the freezer for 2 hours to set (or fridge for 3 hours).
  49. 49Pour 2 cups of melted milk chocolate over the set caramel layer.
  50. 50Pour 2 cups of melted milk chocolate over the set caramel layer.
  51. 51Pour 2 cups of melted milk chocolate over the set caramel layer.
  52. 52Gently spread the melted chocolate evenly.
  53. 53Gently spread the melted chocolate evenly.
  54. 54Gently spread the melted chocolate evenly.
  55. 55Sprinkle a tiny bit of finishing salt on top.
  56. 56Sprinkle a tiny bit of finishing salt on top.
  57. 57Sprinkle a tiny bit of finishing salt on top.
  58. 58Chill in the fridge overnight to fully set.
  59. 59Chill in the fridge overnight to fully set.
  60. 60Chill in the fridge overnight to fully set.
  61. 61Remove from the pan and cut into bars.
  62. 62Remove from the pan and cut into bars.
  63. 63Remove from the pan and cut into bars.

Ingredients

  • 1.33 cups butter, softened
  • 1.33 cups butter, softened
  • 1.33 cups butter, softened
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup packed brown sugar
  • 1 cup packed brown sugar
  • 0.25 cup corn syrup
  • 0.25 cup corn syrup
  • 0.25 cup corn syrup
  • 1 can sweetened condensed milk
  • 1 can sweetened condensed milk
  • 1 can sweetened condensed milk
  • 2 cups melted milk chocolate
  • 2 cups melted milk chocolate
  • 2 cups melted milk chocolate
  • finishing salt
  • finishing salt
  • finishing salt

Equipment

stand mixerpaddle attachment9x13 inch pansmall to medium potspatula

Tips

  • Scrape down the sides of the mixer bowl to ensure all ingredients are mixed appropriately.
  • Watch the caramel mixture closely while cooking to prevent burning.
  • Allow the caramel layer to cool closer to room temperature before placing it in the freezer to set.