Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy. Gradually add in the all-purpose flour and salt, mixing until the dough forms. It should feel soft yet firm when pressed into your 9x9-inch baking pan. Bake the shortbread for about 20 minutes until the edges are golden brown. Let it cool completely in the pan while you prepare the caramel.
- In a saucepan over medium heat, combine the brown sugar, butter, and sweetened condensed milk. Stir constantly until smooth and creamy, allowing the mixture to bubble. This should take about 5–7 minutes. Remove it from heat and stir in the vanilla extract, then pour the caramel over the cooled shortbread crust and spread it evenly. Let it set at room temperature for about an hour.
- Melt the chopped semi-sweet chocolate and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour the chocolate over the chilled caramel layer, smoothing it out for a glossy finish. Allow the Millionaire Shortbread to cool completely in the pan before slicing it into squares. Enjoy the delightful contrast of textures with each bite.
Notes
Through my kitchen experiments with this recipe, I discovered that the layering of flavors not only creates a delightful treat but also a beautiful presentation for any holiday gathering. Each bite is a reminder that good things come to those who wait—especially when it comes to caramel!