Millionaire's Shortbread

Ingredients

• 0.5 cup Light brown sugar (For the double batch of shortbread)
• 2 tsp Vanilla extract (For the double batch of shortbread)
• 2 tsp Kosher salt (One teaspoon for the shortbread and one teaspoon for the caramel)
• 1 cup Unsalted butter (Melted for the shortbread; additional butter is needed to grease the pan)
• 2 cup All-purpose flour (About 2 cups; add enough for dough that holds its shape when pressed but remains crumbly)
• 0.5 cup Unsalted butter (For the caramel)
• 14 oz Sweetened condensed milk (One 14-ounce can)
• 1 cup Light brown sugar (For the caramel)
• 0.5 cup Corn syrup (For the caramel)
• 0.5 cup Heavy cream (For the caramel)
• 1 tsp Kosher salt (For the caramel)
• 8 oz Dark chocolate (Use wafers or chopped chocolate; reserve about 2 ounces finely chopped as seed chocolate and melt the remaining 6 ounces)
• Raw or turbinado sugar (Optional, for sprinkling over the shortbread before baking)

Steps

1. 1

   Line a lasagna pan with aluminum foil, using one sheet trimmed widthwise and another trimmed lengthwise so the foil creates handles for lifting the finished bars. Liberally butter the foil.

2. 2

   Make the shortbread dough: whisk together the brown sugar, vanilla extract, kosher salt, and melted unsalted butter in a large bowl until smooth and homogeneous.

3. 3

   Add the all-purpose flour and mix until the dough holds its shape when pressed together while remaining crumbly.

4. 4

   Transfer the dough to the prepared pan and press it into an even layer. Use wetted fingers or a large, flat object to smooth the surface.

5. 5

   Dock the shortbread by poking many small holes across the surface with a fork. If desired, sprinkle with raw or turbinado sugar and tap the surface with a ramekin so the sugar adheres.

6. 6

   Bake at 350°F for 17–22 minutes, until the shortbread is golden brown, crisp, and rigid.

7. 7

   Transfer the pan to a wire rack and allow the shortbread to cool completely throughout, about 2 hours.

8. 8

   While the shortbread cools, combine the unsalted butter, sweetened condensed milk, light brown sugar, corn syrup, heavy cream, and kosher salt in a medium saucepan.

9. 9

   Place the saucepan over medium heat and whisk the mixture together. Bring it to a simmer, whisking frequently for about 15–20 minutes, until it reaches 236°F; it may stall around 225°F, so continue cooking until it reaches between 236°F and 240°F.

10. 10

    Pour the hot caramel over the cooled shortbread. Use an offset spatula to spread it evenly into all the corners, then tap the pan against the countertop a few times to pop bubbles. Set aside to cool completely.

11. 11

    Finely chop about 2 ounces of the dark chocolate and set it aside as the seed chocolate.

12. 12

    Place the remaining 6 ounces of dark chocolate in the top of a double boiler. Melt it, stirring as needed, without allowing it to exceed 120°F. Remove it from the heat if necessary to finish melting.

13. 13

    Remove the melted chocolate completely from the heat and immediately stir in the reserved chopped seed chocolate. Continue stirring until the chocolate cools to about 82°F.

14. 14

    Pour the tempered chocolate over the cooled caramel. Spread it evenly into the corners with an offset spatula, then wiggle and tap the pan to level the chocolate and remove bubbles.

15. 15

    Cover the pan and refrigerate for 10 minutes, or until the chocolate is set.

16. 16

    Use the foil handles to lift the shortbread from the pan. Slowly and carefully peel away the aluminum foil.

17. 17

    Cut the slab into bars. For cleaner cuts, make long sweeping slices through the chocolate first, then press down through the caramel and shortbread to help prevent the chocolate from cracking.

Notes

The source describes making a double batch of shortbread to fill a lasagna pan. The chocolate may become streaky if it is overheated during tempering, but it will still set. The source does not specify the exact pan dimensions.

Nutrition per serving

• dessert
• cookie
• baked
• layered
• chocolate
• caramel
• holiday
• Valentine's Day