Millionaire's Shortbread

210 mins
Serves 12
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Directions

  1. 1Create a shortbread by combining melted butter with flour, sugar, cornstarch and salt.
  2. 2Create a shortbread by combining melted butter with flour, sugar, cornstarch and salt.
  3. 3Create a shortbread by combining melted butter with flour, sugar, cornstarch and salt.
  4. 4Press the cookie dough into a parchment-lined baking pan and bake at 350°F for 30-35 minutes.
  5. 5Press the cookie dough into a parchment-lined baking pan and bake at 350°F for 30-35 minutes.
  6. 6Press the cookie dough into a parchment-lined baking pan and bake at 350°F for 30-35 minutes.
  7. 7Combine brown sugar and butter in a saucepan and boil for about two minutes.
  8. 8Combine brown sugar and butter in a saucepan and boil for about two minutes.
  9. 9Combine brown sugar and butter in a saucepan and boil for about two minutes.
  10. 10Add heavy cream and salt, and boil for another two minutes.
  11. 11Add heavy cream and salt, and boil for another two minutes.
  12. 12Add heavy cream and salt, and boil for another two minutes.
  13. 13Place on back burner to simmer for around seven minutes and let cool.
  14. 14Place on back burner to simmer for around seven minutes and let cool.
  15. 15Place on back burner to simmer for around seven minutes and let cool.
  16. 16Pour the salted caramel over the chocolate blend and whisk until smooth.
  17. 17Pour the salted caramel over the chocolate blend and whisk until smooth.
  18. 18Pour the salted caramel over the chocolate blend and whisk until smooth.
  19. 19If the ganache splits, place it in a double boiler, add some hot water and whisk until smooth.
  20. 20If the ganache splits, place it in a double boiler, add some hot water and whisk until smooth.
  21. 21If the ganache splits, place it in a double boiler, add some hot water and whisk until smooth.
  22. 22Pour the smooth salted caramel chocolate ganache over the baked shortbread.
  23. 23Pour the smooth salted caramel chocolate ganache over the baked shortbread.
  24. 24Pour the smooth salted caramel chocolate ganache over the baked shortbread.
  25. 25Smooth it out before topping with flaky salt.
  26. 26Smooth it out before topping with flaky salt.
  27. 27Smooth it out before topping with flaky salt.
  28. 28Refrigerate for 3 to 4 hours to firm up.
  29. 29Refrigerate for 3 to 4 hours to firm up.
  30. 30Refrigerate for 3 to 4 hours to firm up.
  31. 31Once firm, slice and enjoy.
  32. 32Once firm, slice and enjoy.
  33. 33Once firm, slice and enjoy.

Ingredients

  • 2 cups All-Purpose Flour
  • 2 cups All-Purpose Flour
  • 2 cups All-Purpose Flour
  • 2 Tbsp Cornstarch
  • 2 Tbsp Cornstarch
  • 2 Tbsp Cornstarch
  • 0.25 cup White Cane Sugar
  • 0.25 cup White Cane Sugar
  • 0.25 cup White Cane Sugar
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 cup Unsalted Butter
  • 1 cup Unsalted Butter
  • 1 cup Unsalted Butter
  • 0.75 cup Brown Sugar
  • 0.75 cup Brown Sugar
  • 0.75 cup Brown Sugar
  • 0.75 cup Unsalted Butter
  • 0.75 cup Unsalted Butter
  • 0.75 cup Unsalted Butter
  • 0.75 cup Heavy Cream
  • 0.75 cup Heavy Cream
  • 0.75 cup Heavy Cream
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 0.25 cup chopped Dark Chocolate
  • 0.25 cup chopped Dark Chocolate
  • 0.25 cup chopped Dark Chocolate
  • 0.5 cup chopped Milk Chocolate
  • 0.5 cup chopped Milk Chocolate
  • 0.5 cup chopped Milk Chocolate
  • 1 flaky salt
  • 1 flaky salt
  • 1 flaky salt

Equipment

ovenbaking panwhisksaucepanspatula