Scottish Millionaire Shortbread
Classic Millionaire Shortbread made with buttery shortbread, rich homemade caramel, and a smooth chocolate topping finished with sea salt. This traditional Scottish dessert is the perfect indulgent treat for caramel and chocolate lovers.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Servings: 24 pieces (depending on how you cut them)
Ingredients:
Shortbread:
• 5 1/2 (680g) All-purpose Flour
• 1 cup (200g) Sugar
• 2 cups (454g, 4 sticks) Salted Butter, softened
Caramel:
• 1.5 cups (3 sticks) Butter
• 1.5 cups (12oz) Sugar
• 6 Tbsp Lyle's Golden Syrup
• 1 can (14oz) Condensed Milk
Topping:
• 1½ cups chocolate (milk or dark)
• Sea Salt
DIRECTIONS:
Mix the butter and sugar together, but DO NOT CREAM them. Mix the butter and sugar together, but do not cream them. This keeps the shortbread dense and crumbly rather than cakey.
Add the flour and mix. It will be a stiff consistency. Don't overwork the dough; stop when it just comes together.
Press the dough into a parchment lined 10"x15" baking sheet. Bake for 20–25 minutes or until lightly golden on the edges. Let cool in the baking sheet.
Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly. Cook 20–30 minutes until thick and caramel colored and pulls away slightly from the pan when stirred.
Pour caramel over cooled shortbread, and set aside to cool.
Once your caramel is cooled and set place your chocolate in a microwave safe bowl and microwave in 30 second intervals. Stir in between until melted.
Pour melted chocolate over the set caramel. Sprinkle with sea salt and let cool, you can place the sheet in the fridge until the chocolate is set.
Let bars chill for 30 minutes before slicing for clean layers and enjoy!
Storage:
Store in an airtight container at room temperature for up to 5 days. If your kitchen is warm, store it in the refrigerator for up to 1 week to keep the caramel and chocolate layers firm.
For longer storage, the bars can be frozen for up to 2 months. Wrap pieces individually in plastic wrap and place them in an airtight container. Thaw at room temperature before serving.
🎥 Watch the full video below and bake along with me!
https://youtu.be/HQ1ib9kkVys