Millionaire’s Shortbread Recipe: Caramel Shortbread Baking Tips

For the shortbread layer:

• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• ¾ teaspoon salt (kosher)
• 1 stick cold unsalted butter, cut into 1-inch cubes
• 2 egg yolks

For the caramel layer:

• 2 14-oz cans sweetened condensed milk
• ½ cup light brown sugar
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon light corn syrup or golden syrup
• 1 teaspoon vanilla extract or ½ teaspoon pure vanilla paste
• 1 teaspoon kosher salt

For the chocolate layer:

• 6–8oz. semisweet chocolate or dark chocolate bar, roughly chopped
• ¼ cup heavy cream
• 2 tablespoons cacao nibs, crushed
• Flaky sea salt

1. 1

   Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving plenty of overhang.

2. 2

   In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter, and pulse until the mixture looks crumbly with some large pieces of butter remaining. Add the egg yolks, and pulse a few more times to incorporate.

3. 3

   Transfer the shortbread-crust mixture to the prepared pan and press down into an even layer, using your hands or a measuring cup. Using a fork, poke holes across the surface.

4. 4

   Bake until the shortbread is golden brown, about 25–30 minutes. Remove the pan from the oven and allow it to cool to room temperature before assembling.

5. 5

   While the shortbread bakes, make the caramel. Combine sweetened condensed milk, brown sugar, butter, heavy cream, and corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce to low heat and simmer until thickened, stirring constantly. Remove the pan from the heat, and add vanilla and salt.

6. 6

   Pour the caramel over the cooled shortbread, and transfer it to the refrigerator for 1 hour to set.

7. 7

   Combine chocolate and heavy cream in a small saucepan. Cook over low heat, occasionally stirring, until the chocolate is melted and glossy.

8. 8

   Remove the saucepan from the heat, and let it stand for 3–4 minutes, then pour the melted chocolate over the cooled and set caramel layer. Use an offset spatula to spread evenly into the edges.

9. 9

   Top the shortbread with cacao nibs and flaky sea salt, and return it to the refrigerator to chill, another hour.

10. 10

    When the chocolate layer is firm, use the parchment paper to lift the layers out of the pan gently. Use a serrated knife to cut the shortbread into equal squares.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Dominique Ansel, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Gordon Ramsay, Alice Waters, and more.