Ingredients:
For the shortbread:
– 1 cup all-purpose flour
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, softened
For the caramel layer:
– 1/2 cup unsalted butter
– 1/2 cup packed brown sugar
– 1 can (14 ounces) sweetened condensed milk
For the chocolate layer:
– 6 ounces semi-sweet chocolate, chopped
– 1 tablespoon unsalted butter
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared baking dish in an even layer. Prick the surface with a fork.
- Bake in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely.
- In a saucepan, melt the 1/2 cup of unsalted butter over medium heat. Stir in the brown sugar and sweetened condensed milk.
- Bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until thickened.
- Pour the caramel mixture over the cooled shortbread layer, spreading it out evenly. Let it cool completely.
- In a microwave-safe bowl, combine the chopped semi-sweet chocolate and 1 tablespoon of unsalted butter. Microwave in 30-second intervals, stirring between each interval, until melted and smooth.
- Pour the melted chocolate over the cooled caramel layer, spreading it out evenly.
- Refrigerate the millionaire shortbread for at least 1 hour, or until the chocolate layer is set.
- Once set, use a sharp knife to cut the shortbread into squares or bars.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes + chilling time
Kcal: 200 kcal | Servings: 16 squares