An ultra gourmet biscuit of Scottish origin: the Millionaire Shortbread! You know ? A shortbread base, a layer of soft caramel and a chocolate ganache. Very simple to make, cut it into small squares before devouring it!
The shortbread is what famous Scottish shortbread which looks like our Breton puck on the texture side. Mixed with a soft caramel (which holds together) and a chocolate ganache, I assure you it's ecstasy! I also add a small pinch of fleur de sel to this millionaire shortbread.
What you will like with this recipe
- flavors : the caramel-chocolate alliance is a real pleasure in the mouth, but you already know that I think! The taste of homemade shortbread is also delicious.
- texture : we have a shortbread base at the bottom, that of the biscuit, and two melting layers above.
- difficulty level : this recipe does not require any particular technique (even the caramel is easy to make, without a thermometer). You'll need a 20cm square mold to prepare your millionaire shortbread.
Ingredients needed for a millionaire shortbread
- Butter : softened unsalted butter is used for the shortbread and semi-salted butter for the caramel.
- Light brown sugar : it is the sugar that I prefer for this recipe, because it brings a greedy side.
- flour : it is used to create shortbread.
- vanilla : I add a touch of natural vanilla extract in the shortbread and also in the caramel to bring out the flavors.
- sweetened condensed milk : it makes it easy to create a creamy caramel.
- miel : I use acacia honey only (because it is the lightest in taste). It allows the caramel to stay soft, and not solidify completely.
- chocolate : for my part, I choose low-bodied dark chocolate (52% cocoa) because it balances the sweetness of the caramel well, but you can also use milk chocolate instead.
- liquid cream : I add full liquid cream at 30% fat to create the ganache.
- salt fire : it's optional but I love to add some on top before enjoying…
How to make the millionaire shortbread?
- Prepare the sanded base : for this I use either my food processor or my mixer: we mix all the ingredients until we have a sandy dough. This dough is then pressed into the bottom of a 20cm square mold, buttered, floured and lined with baking paper for easier unmolding. All that's left to do is bake!
- We make the soft caramel : in a saucepan, pour the sweetened condensed milk, brown sugar, butter, honey, vanilla. Heat over low heat until you get a slightly thick caramel then pour over the biscuit. Then refrigerate for 1 hour.
- We make the ganache : in a saucepan, heat the cream and chocolate together over low heat to obtain a very smooth ganache which is then placed on the caramel.
After preparing the millionaire shortbread, it is necessary to place it in the refrigerator for about 1 to 2 hours : this allows it to have a melting texture but which remains when cut.
How to cut slices easily?
When cutting the 16 small squares, I advise you to take a big kitchen knife, and pass it if necessary in a little hot water. After having wiped it, it will cut the portions very neatly, without sticking too much to caramel or chocolate.
How to keep the millionaire shortbread well?
This millionaire shortbread expresses all its flavors at room temperature: it can stay that way About 4 days, under glass, away from heat and direct light.
If you want to keep it in the fridge, remember to take it out. 15 minutes before tasting, so that it regains its taste and texture.
Other recipes to try
If you like this kind of delicacies, I advise you to take a look at these other recipes from the blog:
- Peanut butter and chocolate cookies
- Shortbread with jam
- White chocolate macadamia nut cookies
- Salted butter caramel apple tart
- chocolate marquise
- Chewy chocolate banana muffins
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful shortbreads!
Caramel and Chocolate Millionaire Shortbread
- 150 g softened butter
- 40 g Light brown sugar
- 0,25 cc natural vanilla extract
- 160 g flour
- 1 pinch of salt
Soft caramel (toffee)
- 200 g sweetened condensed milk
- 130 g Half-salt butter
- 100 g Light brown sugar
- 2 cs Acacia honey or other light honey
- 0,5 cc natural vanilla extract
- 85 g whole liquid cream 30% mg
- 150 g dark pastry chocolate with 52% cocoa or milk chocolate if you prefer
- Preheat the oven to 175° traditional heat. Butter and flour a 20cm square mold. Line it with baking paper for easy unmolding.
- In a food processor or with a stand mixer, beat the soft butter, brown sugar, flour, salt and vanilla to obtain a sandy mixture. Continue beating until the batter comes together and forms a paste.
- Press this dough into the bottom of the mold. For ease, I put a baking paper on top before packing with the back of a tablespoon.
- Bake 20 minutes. Let cool in the pan, on a wire rack.
Soft caramel (toffee)
- In a saucepan, put the diced butter, brown sugar, sweetened condensed milk and honey. Heat over low heat for 15-20 minutes, stirring with a wooden spoon: do not stop mixing otherwise it will stick.
- The mixture should take on a nice caramel color and become a little thick. Off the heat, add the vanilla. Pour this caramel over the biscuit base. Let cool then refrigerate for 45 minutes.
- In a saucepan, heat the cream and the chocolate in pieces over low heat, stirring to obtain a very smooth ganache.
- Pour the ganache into the mold, over the cooled caramel, and refrigerate for 1 to 2 hours before cutting into 16 small squares. Sprinkle with fleur de sel (optional) for even more flavor.