You’ll love the layers of shortbread cookie, caramel, and chocolate.
Jacob Fox
These layeredbar cookiesare filled with creamy caramel and topped with flaky sea salt.
The recipe also includes a buttery shortbread layer and semisweet chocolate.
Credit:Jacob Fox
We’ll walk you through how to make millionaire shortbread including tips for mixing uphomemade caramel.
It’s the perfect recipe for holiday baking or any time you need something sweet.
What Is Millionaire Shortbread?
Credit:Jacob Fox
These recipes usually have something added that makes them over-the-top decadent.
Here, it’s the combination of buttery shortbread, rich caramel, and a thick chocolate topping.
Tips for Making Millionaire Shortbread
Making million dollar bars involves three distinct layers.
Credit:Jacob Fox
The process isn’t complicated but there are a few things to keep in mind.
)cansweetened condensed milk
1/2cupheavy cream
1(12-oz.
)pkg.semisweet chocolate chips
Flaky sea salt
Directions
Make Dough
Preheat oven to 350F.
Credit:Jacob Fox
Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges.
Beat in egg yolk, 1 teaspoon of the vanilla, and salt until combined.
Gradually mix in flour on low speed just until combined and mixture is crumbly.
Credit:Jacob Fox
Press Into Pan
Press evenly into bottom of prepared baking pan.
Bake
Bake until edges are golden and center is set, 18 to 22 minutes.
Cool in pan on a wire rack.
Credit:Jacob Fox
Cook over medium-high heat until butter is melted, stirring constantly, about 2 to 3 minutes.
Add in sweetened condensed milk.
Bring to a gentle boil, stirring constantly.
Credit:Jacob Fox
Reduce heat to low and simmer until golden, stirring frequently, about 12 to 14 minutes.
Stir in remaining 1 teaspoon vanilla.
Spread Caramel
Spread caramel mixture evenly over crust.
Credit:Jacob Fox
Cover and chill until set, about 30 to 40 minutes.
Add chocolate chips and let stand 5 minutes.
Spread Chocolate
Evenly spread chocolate layer over caramel layer.
Credit:Jacob Fox
Sprinkle with flaky sea salt.
Cover and chill until set, about 1 hour.
Cut and Serve
Using edges of parchment paper, lift out shortbread.
Store in the refrigerator up to 1 week or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
