Millionaire’s Shortbread
Ingredients:
Shortbread Bottom:
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
Caramel Filling:
- 2 (14 oz) cans sweetened condensed milk
- 1 cup + 2 tablespoons butter, cut into small pieces
- 1 cup light brown sugar, packed
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
Chocolate Ganache:
- 2 cups semisweet chocolate chips
- ½ cup whipping cream
- Flaky sea salt for sprinkling
Directions:
Preheat oven to 350 and line a 13x9 baking pan with parchment paper.
Shortbread Bottom:
With an electric mixer, beat butter and both white and brown sugar until light and fluffy.
Add egg yolk and vanilla extract, beat until well-combined, scrapping sides often.
With mixer on low speed, gradually add flour, scrapping sides often. Don’t overbeat.
Dough should be slightly crumbly.
Spread dough evenly into prepared pan, pressing gently into place.
Bake for 25 minutes, or until edges are golden brown. Allow to cool while preparing caramel filling.
Caramel Filling:
Combine sweetened condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium low heat.
Stir frequently until butter is melted and ingredients well-combined. Continue stirring until mixture has thickened and turned caramel in color and begins to bubble, approximately 15 minutes or longer, dependent on stove. Temperature on candy thermometer should reach 225F.
Remove from heat and stir in vanilla extract.
Pour evenly over shortbread bottom.
Cool for several hours at room temperature or for 1 hr in refrigerator.
Chocolate Ganache:
Combine chocolate chips and whipped cream in heavy saucepan over low heat.
Stir frequently until mixture is melted and smooth.
Remove from heat and allow to cool for 5 minutes, and then spread over caramel filling.
As chocolate begins to set, sprinkle sea salt over top.
Cool in refrigerator for 30 minutes before cutting. Serve and enjoy!