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!
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.