Millionaire's Shortbread, aka Caramel Shortbread
adapted by My Baking Addiction from Nigella Lawson; further adapted
by Ian Johnston | makes 117 1" square bars
2 cups all-purpose flour
½ cup brown sugar
1 ½ cups (3 sticks) unsalted butter; divided use
1 (14-ounce) can sweetened condensed milk
4 tablespoons honey or light corn syrup
6 ounces (½ bag) semisweet chocolate chips
1/4 cup water
Calories: 52 per 1" square bar
- Preheat the oven to 350 degrees.
- Put the flour and brown sugar into a bowl and rub in 12 tablespoons (1
½ sticks) of the butter (note: I used my food processor for this
step), clumping the dough together to form a ball.
- Grease a 9x13 pan with butter, and coat butter with flour.
- Press shortbread mixture into the pan; smooth it with
either your hands or a spatula. Pierce with a fork and cook for 5
minutes, then lower the oven to 325 degrees, and cook for a further
20 minutes until it is pale golden and no longer doughy.
- Save aside a ¼" thick pat of butter for the chocolate.
- In a large microwave safe bowl, melt the remaining butter (1 ½
sticks), then add the condensed milk and honey or syrup. Whisk the
mixture well until the butter is thoroughly incorporated.
- Heat caramel mix in the microwave at 30-60 second intervals, stirring
after each interval, until just after the mixture finishes foaming.
Watch the mixture constantly, as it can boil over and make a huge mess.
Stop the microwave if it threatens to overboil the bowl (you'll have about
10 seconds to react). Once ready, mix well and pour over the
- Allow the caramel layer to cool to room temperature or colder.
The cooler the caramel, the less it will be affected by the chocolate
- Put chocolate chips, water and butter into a double boiler and
melt. It should be liquid, not paste; add boiling water to thin if
necessary. Pour and spread it over the cooled caramel mixture.
- Once set, cut the caramel shortbread into bite-size pieces. The
bars can be stored in the fridge to keep the caramel firm in warm weather.