I’ve been wanting to make these salted caramel millionaire’s shortbread ever since Now Forager’s email dropped in my inbox in 2020, but I just never got round to it. It is the perfect recipe because it doesn’t used condensed milk to create the caramel layer.
So when I made the recipe, I was so pleased that it turned out perfectly. I have made a few things from Now Forager’s blog and they never disappoint. You can find the original recipe here. I have tweaked the recipe a little bit and you can read it below.
Salted caramel is one of my favourite ingredients and I have cooked with it so many times on this blog. It’s really versatile, makes a recipe quite grown up and is the perfect blend of salt and sweet. Try making these salted caramel millionaire’s shortbread and you’ll certainly be very popular amongst your friends.
Salted Caramel Millionaire’s Shortbread
Equipment
- 23 cm x 23 cm or 9 inch x 9 inch square cake tin
- Digital Thermometer
Ingredients
Shortbread
- 113 g Unsalted butter softened
- 43 g Granulated sugar
- 8 g Icing sugar
- 1 Egg yolk
- 1/2 tsp Vanilla extract
- 141 g Plain flour
- 1/4 tsp Baking powder
- 1/4 tsp Salt
Salted Caramel Filling
- 113 g Double cream
- 1 tsp Salt
- 212 g Granulated Sugar
- 79 ml Water
- 113 g Unsalted butter softened and diced
- 1 tsp Vanilla Extract
Dark Chocolate Topping
- 85 g 60 – 70 % Cocoa Chocolate chopped
- 57 g Unsalted butter
- 1 tsp Honey
Instructions
Shortbread
- Preheat the oven to 175C. Line an 23cm x 23cm baking pan with parchment paper.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar, and icing sugar on medium speed until light and fluffy. Add the egg yolk and vanilla, then mix until combined.
- Stop and scrape down the bowl as needed. In a small bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the mixer bowl and mix on low until the dough is combined (careful not to overmix at this point or it’ll produce a tough shortbread). Transfer the dough onto a large sheet of parchment paper and set a second sheet of parchment paper on top.
- Roll out dough into a square to fit the pan. Place the entire parchment encased dough into the fridge to chill for at least 15 minutes. Peel off the parchment paper and set dough into the prepared baking pan, pressing around the edges if needed to distribute it evenly.
- Bake for 20 minutes, until shortbread is lightly golden. Remove from the oven and set on wire rack to cool.
Salted Caramel Filling
- In a small saucepan, combine the cream and salt. Bring to a boil, then remove from heat and set aside until ready to use.
- In a medium-sized saucepan, add the sugar in an even layer and gently pour the water on top. Without stirring, cook the sugar over medium heat until the sugar mixture comes to a boil and begins to caramelize. To prevent crystallization, use a pastry brush dipped in cold water to remove any sugar crystals that may form around the side of the pan while it cooks if needed.
- Once the sugar begins to turn golden amber in color, gently swirl the pan to evenly distribute the caramelization.
- Allow the caramel to become a deep amber color, then remove the pan from the heat and immediately whisk in the warm cream mixture (it will bubble up at first, but will calm down as it’s whisked).
- Whisk in the butter pieces until fully incorporated. Place back over medium heat, whisking constantly, and cook the salted caramel until it reaches 118C on a candy thermometer.
- Remove from the heat and whisk in the vanilla. Pour the salted caramel over the top of the shortbread and let cool completely to fully set.
Dark Chocolate Topping
- In a small heat-resistant bowl, combine the chocolate, butter, and honey. Set above a pan of simmering water and stir until melted.
- Pour the chocolate mixture over the salted caramel layer and tilt the pan as needed to spread the chocolate into an even layer. Set the pan aside at room temperature until the chocolate is set.
- Once the Salted Caramel Millionaire's shortbread are set, if desired top with flaky sea salt or gold leaf. Cut into 5cm x 5cm squares for 16 bars and serve. Store leftover bars in an airtight container, at room temperature, for up to three days.
Thanks for reading.
Angela
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