Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Millionaire Shortbread Bars Recipe & Video

Printer Friendly Page

When you bite into a Millionaire Shortbread Bar it's like enjoying both a cookie and a candy bar at the same time. It has three delicious layers; a buttery shortbread, creamy caramel, and a shiny layer of dark chocolate. To me, it tastes remarkably like a Twix candy bar. The caramel seems to take center stage, which is probably why these bars are also called Caramel Squares, Caramel Shortbreads, and a Caramel Slice.

As its' name implies, this confection starts with a baked shortbread base, which is then topped with a layer of creamy caramel. The caramel is made by heating a can of sweetened condensed milk until it turns into a wonderfully thick caramel. Sweetened condensed milk is made from a mixture of whole milk and sugar that has had about 60 percent of its water removed. Its consistency is thick and sticky (like honey) and it is very sweet tasting. While some recipe call for heating the milk right in the can, this kinda scares me. So what I like to do is to pour the milk into a covered heatproof bowl, and cook it (about 60 to 90 minutes) over a saucepan of simmering water. Quite simple actually.

The finishing touch is a delectable layer of dark chocolate. While you could use milk chocolate, my preference is to use either a semi-sweet or bittersweet chocolate as I like how these chocolates temper the sweetness of the caramel. I add a little butter when I melt the chocolate to keep the chocolate shiny, even when refrigerated. Once the melted chocolate is poured over the caramel layer and has been left to set, cut the shortbread into bars with a sharp knife. Do this before the chocolate gets too hard as cold chocolate tends to shatter into small pieces. If you can resist I find it best to make these bars at least a day before serving to give the flavors time to soften and mingle. 

 

Millionaire Shortbread Bars: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line a 9 inch (23 cm) square pan with aluminum foil and butter the foil.

Shortbread: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  Beat in the vanilla extract. Add the flour and salt and beat until the batter just starts to clump together. Press onto the bottom of your prepared pan, lightly prick the shortbread with the tines of a fork, and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

Caramel Filling: Pour the sweetened condensed milk into a heatproof bowl and place over a saucepan of simmering water. Cover with a piece of aluminum foil and cook, stirring occasionally, for about 60 to 90 minutes or until the milk has become thick and a lovely caramel color. Remove from heat and beat until smooth. Evenly spread the caramel over the cooled shortbread, cover, and refrigerate for about 30 minutes or until firm.

Note: You can also cook the milk in your microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a  caramel color. Remove from microwave and beat until smooth.

Chocolate Glaze: Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Let cool to room temperature. Then evenly spread the melted chocolate over the caramel and leave to set (can place in the refrigerator for about 10-15 minutes). Cut the shortbread into pieces using a sharp knife. 

The shortbread can be stored in the refrigerator for about a week. Serve cold or at room temperature. These bars can also be frozen.

Makes about 24 bars.

View comments on this recipe on YouTube

Shortbread:

3/4 cup (170 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1/4 teaspoon salt

Caramel Filling:

1 - 14 ounce can (396 grams) sweetened condensed milk

Chocolate Glaze:

6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces

1/2 tablespoon (6 grams) butter

 
 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC