I’ve been hearing about millionaire shortbread for years – a layer of shortbread crust topped with chewy caramel and chocolate ganache. I made a version of it a couple of years ago with chocolate chip cookie dough (Billionaire’s Shortbread!), but up until now hadn’t made the real deal. I didn’t realize it at the time, but it’s actually very similar to the Twix tart that I made a few months ago – tastes just like the candy bar! If you like Twix, you’ll love these bars!
Usually a dessert that involves multiple components will throw off a little red flag to most folks as too complicated or time-consuming. I was pleasantly surprised at how relatively easy and quick these bars were to make. From start to finish, they only took a little over an hour, which is awesome when you’re assembling three layers!
So, to recap: shortbread, caramel and chocolate. Easy and not time-consuming. This is definitely a recipe worthy of a spot in your “tried and true” recipe box!
One year ago: Carrot-Zucchini Bars with Cream Cheese Icing
Two years ago: Tamale Pie
Three years ago: Double-Chocolate Loaf with Peanut Butter-Cream Cheese Spread
Four years ago: Chocolate Fudge Swirl Peanut Butter Ice Cream
Five years ago: The Signature Salad
Six years ago: Pain Ordinaire Careme (A Daily Loaf)
Seven years ago: Italian Stuffed Peppers
A layer of shortbread topped with chewy caramel and chocolate – a fancy version of a Twix bar!
For the Crust:
- 1 cup all-purpose flour
- ¼ cup dark brown sugar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1/2 cup cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon ice water
- 1 egg yolk
For the Caramel:
- 1 (14-oz) can sweetened condensed milk
- ½ cup dark brown sugar
- 6 tablespoons unsalted butter
- 2 tablespoons Lyle’s Golden Syrup (or dark corn syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Ganache Topping:
- 6 ounces semisweet chocolate, finely chopped
- 3 tablespoons heavy cream
- Make the Crust: Preheat oven to 350 degrees F. Line a 9-inch square pan with aluminum foil, allowing at least an inch overhang on all sides. Spray with nonstick cooking spray).
- In a large bowl, whisk together the flour, brown sugar, cornstarch and salt, making sure there are no lumps of brown sugar remaining. Add the butter and cut into the flour mixture using a pastry blender or two knives until a coarse meal forms. Add the ice water and egg yolk and blend with a fork until moist clumps form. Dump the dough into the prepared pan and press into an even layer. Bake until golden brown, about 20 minutes.
- Make the Caramel: Whisk the sweetened condensed milk, brown sugar, butter, golden syrup and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Quickly whisk in the vanilla extract and pour the caramel over the prepared crust; cool for about 15 minutes, or until the caramel is set.
- For Chocolate Ganache: Place the chocolate and cream in a microwave-safe bowl and microwave in 30 second intervals on 50% power, stirring between each, until the chocolate is melted and smooth. Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.
- Lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.