Salted Millionaire Shortbread

Caramel that you can slice but stays gooey to the bite.

It was caramel week for the Great British Bake Off and I thought I’d try my hand at Millionaire Shortbread again. My first attempt years ago didn’t go well, my caramel layer didn’t set. This however was perfect.

Shortbread Crust

200g flour (1 ¾ cup)

40g cornstarch (¼ cup)

226g unsalted butter room temperature (1 cup)

100g granulated sugar (½ cup)

1 egg yolk

1 teaspoon vanilla extract

½ teaspoon salt

Caramel

1 14- oz can sweetened condensed milk

113g unsalted butter (½ cup) 

200g light brown sugar (1 cup) 

60g Golden or corn syrup light or dark (¼ cup)

1 teaspoon vanilla extract

1/2 teaspoon salt

Chocolate Ganache

210g chocolate chips, a mix of dark and semi sweet (1 ½ cup)

80 ml heavy cream (⅓ cup) 

1 pinch sea salt to sprinkle on top

25g milk or white chocolate (2 tablespoons) for a decoration on top. 

Instructions

Preheat the oven to 350 F. 

Using a 9x9 inch pan line with a double thick parchment saddle, going in both directions. Four layers of parchment will be on the bottom of the pan, and it’s necessary to remove the bars from the pan. Spray the parchment lined pan with pan release spray (before & after parchment paper).

In the bowl of a stand mixer cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour and mix until just combined.

Transfer to the prepared pan and press into an even layer then bake at 350F for about 25 minutes or until the edges are golden and the center is set. 

While the base bakes make the caramel. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup in a saucepan. 

Place over medium heat and whisk until melted then continue whisking and scraping with a rubber spatula over the heat while the caramel bubbles and darkens to a richer color. Once it reaches 230F. It will be thicker and pull away from the edges of the pan when it is ready, if you don’t have a thermometer. 

Pour the caramel onto the shortbread base, tilt the pan to fill the corners. Chill flat in the refrigerator. Cool completely before adding the chocolate layer. 

In a small saucepan, heat the cream to a simmer. Remove from heat and drop in the chocolate,  swirl to cover with the cream. Let stand for 2 minutes then whisk. Immediately pour onto the caramel layer. Spread quickly and without too much fuss or the ganache will lose its gloss. 

Sprinkle it with salt and decorate with contrasting melted chocolate, if desired. Melt the contrasting chocolate in a microwave safe bowl at 15 second intervals, stirring in between. Pour into a piping bag and make it pretty.

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