Description

A rich, three-layer dessert featuring a crisp buttery shortbread base, a gooey salted caramel center, and a smooth dark chocolate top. This easy-to-make treat is a crowd-pleaser that requires simple pantry staples.

Ingredients

Scale

1 cup (226g) unsalted butter, divided (cold for shortbread, room temp for caramel)
1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (60g) powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
½ cup (120ml) light corn syrup
1 cup (200g) light brown sugar
½ cup (120ml) heavy cream
1 teaspoon salt (kosher for mix, sea salt flakes for topping)
8 oz (225g) dark chocolate (60-70%), chopped
Sea salt flakes, for sprinkling (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease with butter.
In a medium bowl, whisk together flour, powdered sugar, and a pinch of salt. Add cold, cubed butter and mix with a fork until it resembles coarse crumbs.
Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Let cool completely on a wire rack.
In a heavy-bottomed saucepan, combine butter, light brown sugar, corn syrup, and heavy cream. Heat over medium heat, stirring constantly with a whisk.
Once bubbling, reduce heat to medium-low and continue stirring gently until the mixture reaches 235°F (113°C) or coats the back of a spoon (about 10-12 minutes).
Remove from heat and stir in vanilla and salt. Pour the hot caramel over the cooled shortbread base and spread evenly. Tap the pan to remove air bubbles.
Let the caramel sit at room temperature for 30 minutes to set slightly.
Sprinkle chopped dark chocolate evenly over the caramel. Let sit for 5 minutes to melt, then spread into an even layer.
Refrigerate for at least 1 hour until the chocolate is firm.
Lift the shortbread out using the parchment paper. Cut into squares using a sharp knife, wiping the knife clean between cuts. Dust with sea salt flakes if desired.

Notes

Ensure the shortbread base is completely cool before adding caramel to prevent sogginess. Use a candy thermometer for perfect caramel consistency (soft-ball stage). Store in an airtight container in the fridge for up to one week. For clean cuts, dip the knife in hot water and wipe dry between each slice.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: British

Nutrition

Serving Size: 1 square bar
Calories: 280
Sugar: 24
Sodium: 120
Fat: 16
Saturated Fat: 10
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: millionaire shortbread, salted caramel, chocolate shortbread, easy dessert, holiday baking, crowd-pleaser