Millionaire Shortbread Chocolate Caramel (Print Version)
# Ingredients:
→ Crust Layer
01 -
1 cup unsalted butter, room temperature
02 -
2/3 cup granulated sugar
03 -
2 extra-large egg yolks, room temperature
04 -
1 teaspoon vanilla extract
05 -
2 cups all-purpose flour
06 -
1/4 teaspoon salt
→ Caramel Layer
07 -
1 cup unsalted butter, cool room temperature, cut into 1-tablespoon pieces
08 -
14 ounces sweetened condensed milk
09 -
1 cup light brown sugar, packed
10 -
1/3 cup light corn syrup
11 -
1/2 teaspoon salt
12 -
1 1/2 teaspoons vanilla extract
→ Ganache Layer
13 -
2 cups semi-sweet chocolate chips
14 -
2/3 cup heavy cream
15 -
1 tablespoon light corn syrup
16 -
1 1/2 teaspoons flaky sea salt, for garnish
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13 straight-sided metal baking pan with parchment paper, ensuring the paper overhangs for easy removal. Lightly spray with nonstick baker’s spray and set aside.
02 -
In a large bowl, cream butter and granulated sugar on medium-low speed for 1-2 minutes until smooth. Add egg yolks and vanilla extract; beat on low speed until incorporated. Add flour and salt. Mix until just combined and crumbly.
03 -
Transfer the mixture to the prepared baking pan. Press it gently into an even layer using your fingers or parchment paper.
04 -
Bake for 22-24 minutes until edges are lightly golden. Remove from oven and cool while preparing the caramel.
05 -
In a heavy-bottomed saucepan over medium heat, combine butter, sweetened condensed milk, brown sugar, and corn syrup. Stir until melted and smooth. Let the mixture reach a light boil, then reduce heat to medium-low and stir constantly until the temperature reaches 225°F. Remove from heat, whisk in salt and vanilla.
06 -
Pour the caramel over the cooled crust, smoothing it to an even layer. Let cool at room temperature for at least 30 minutes to set.
07 -
In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat on high for 1 minute, stir, and continue in 30-second increments until smooth. Stir in the corn syrup.
08 -
Pour the ganache over the caramel, smoothing it evenly. Allow it to cool for 10-12 minutes before sprinkling flaky sea salt on top.
09 -
Chill the shortbread for 1 1/2 - 2 hours until the ganache is firm. Lift the shortbread out of the pan using the parchment overhang and cut into 24 squares with a hot, dry knife. Allow to sit at room temperature for 10-15 minutes if refrigerated for longer than 2 hours.
# Notes:
01 -
Use a candy thermometer to ensure caramel reaches the correct temperature. Overcooking will result in tough caramel.