My Madison Bistro

I knew when I first spied this recipe I would someday make it. That someday happened to be a year later, but when you think back to all of the desserts I’ve made over the past year . . . well, there was quite a waiting list.

Was this recipe worth the wait? Well, yes and no. I love shortbread, and I have a long-running love affair with both caramel and chocolate, so you would think I would adore this recipe. However, the shortbread wasn’t the best I’ve had, the chocolate layer could have been thicker, in my opinion, but the caramel did not disappoint. Of course, I would probably be happier with a thicker caramel layer as well, but I’m lactose intolerant, so that really, really would not be a good idea!

For something a little different, and a lot of fun, this is a great recipe to try.

Millionaire’s Shortbread
From Baked

Print Recipe

Ingredients

For the shortbread:
½ c sugar
2 ½ sticks soft butter
2 ½ c flour
1 egg yolk, slightly beaten
½ teaspoon vanilla extract

For the caramel:
2 cans condensed milk

For the chocolate glaze:
6 oz 60% chocolate, chopped
1 tsp light corn syrup
1 stick butter, soft, cut into cubes

Instructions

For the shortbread:
Preheat oven to 350. Butter 9×13 in pan.

Cream butter and sugar with paddle attachment. Add 2 c flour, beat until combined. Add egg yolk and beat until just combined.

Place dough on floured board and work it with hands into a 6×6 inch square, sprinkling with flour as needed. Sprinkle remaining ½ c flour onto surface. Fold dough over and knead until incorporated (it will be messy at first, but keep kneading – it will come together), then flatten into a rectangle. Transfer to pan and press into place. Prick with a fork and bake 20-25 minutes until golden. Cool completely on wire rack.

For the caramel:
Place milk in large glass bowl and microwave on medium power for five minutes. Stir. Continue microwaving for two minute intervals (keep an eye on the milk as you do not want it to boil over in your microwave – what a mess that would be!), stirring between each interval and stopping the microwave as needed to avoid a messy microwave. When the mixture starts to turn caramel-colored and is thick, stir it vigorously until it’s smooth; spread caramel over shortbread. Refrigerate pan until cool, about two hours.

For the chocolate glaze:
Combine chocolate, corn syrup, and butter in bowl over double boiler. Cook and stir until smooth. Remove from water and stir for 30 seconds. Pour over chilled caramel layer and spread. Refrigerate for 1 hour, until glaze hardens. Remove pan from fridge 30 minutes prior to cutting. Cut into squares and serve.

Tags: caramel, chocolate

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