Millionaire's Shortbread

Ingredients

Equipment Needed

• •9x13 inch baking pan
• •Heavy-bottomed 3-quart saucepan
• •Offset spatula
• •Candy thermometer (optional but helpful)
• •Large sharp knife for cutting

Instructions

1. 1

   Prepare the pan

   Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. These handles will save you later when you need to lift the whole slab out for cutting. Preheat your oven to 325°F.

   Lightly grease the pan before adding parchment. The paper will stick in place and behave itself.
2. 2

   Make the shortbread

   In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes with a hand mixer or stand mixer. The mixture should look almost white, not yellow. Add the flour and salt. Mix on low until the dough just comes together in shaggy clumps. Don't overwork it. Shortbread turns tough when you handle it too much.

3. 3

   Press and bake

   Turn the dough into your prepared pan. Press it into an even layer using the bottom of a measuring cup or your knuckles. The surface should be flat and reach into every corner. Prick the entire surface with a fork in a regular pattern. These holes let steam escape and prevent buckling. Bake for 25 to 30 minutes until the edges turn golden and the center looks matte, not shiny. The shortbread will firm as it cools.

4. 4

   Cool the base

   Let the shortbread cool completely in the pan on a wire rack. This takes about 45 minutes. Patience here prevents disaster later. Hot shortbread will melt your caramel instead of supporting it.

5. 5

   Cook the caramel

   Combine the butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan. Set it over medium heat and stir constantly with a wooden spoon or heat-resistant spatula. The butter will melt first, then everything will come together into a bubbling, golden mass. Keep stirring. The moment you walk away, the caramel will scorch on the bottom.

   A heavy-bottomed pan distributes heat evenly and prevents hot spots that cause burning. This is not the time for thin cookware.
6. 6

   Reach the right stage

   Continue cooking and stirring for 8 to 12 minutes. The caramel will thicken, darken to a deep amber, and start pulling away from the sides of the pan. If you have a candy thermometer, you're looking for 235°F to 240°F. Without one, test by dropping a small amount into cold water. It should form a soft ball that flattens when pressed. The caramel should coat the back of your spoon thickly.

7. 7

   Layer the caramel

   Pour the hot caramel immediately over the cooled shortbread. Work quickly because it sets fast. Use an offset spatula or the back of a spoon to spread it into an even layer, reaching all the way to the edges. A few air bubbles are fine. Let the caramel set at room temperature for at least 1 hour until firm to the touch.

8. 8

   Melt the chocolate

   Place the chopped chocolate and remaining tablespoon of butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and glossy. This takes about 90 seconds total. Alternatively, melt over a double boiler, stirring constantly. The butter adds sheen and makes cutting cleaner.

   Chocolate seizes when water touches it. Make sure your bowl and spatula are completely dry before you start.
9. 9

   Add the chocolate layer

   Pour the melted chocolate over the set caramel. Tilt the pan to spread it evenly, then use an offset spatula to smooth the surface. Work with confidence. The chocolate starts setting within minutes, and fussing creates an uneven finish.

10. 10

    Finish and set

    Sprinkle flaky sea salt over the chocolate while it's still wet. The salt should stick but not sink in. Refrigerate the pan for at least 1 hour until the chocolate is completely firm. You can speed this up in the freezer for 30 minutes if you're impatient, but the texture is better with slower setting.

11. 11

    Cut into bars

    Use the parchment handles to lift the entire slab onto a cutting board. Let it sit at room temperature for 10 minutes before cutting. This prevents the chocolate from cracking. Use a large sharp knife, wiping the blade clean between cuts. Press straight down rather than sawing. Cut into 24 bars or whatever size suits your conscience.

Chef Tips

• •The quality of your butter defines this recipe. Use the best unsalted butter you can find. European-style butter with higher fat content produces an even more tender shortbread and silkier caramel.
• •Golden syrup is traditional and worth seeking out. It adds a distinctive toffee note that corn syrup can't quite match. Look for it in the international aisle or order it online. Lyle's is the classic brand.
• •If your chocolate cracks when cutting, the bars are too cold. Let them warm slightly at room temperature. If the caramel squishes out, they're too warm. Find the middle ground.
• •Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for 2 weeks. Bring to room temperature before serving for the best texture.
• •These bars ship beautifully. Layer them between parchment paper in a sturdy box. They arrive looking like you paid a fortune for them.

Advance Preparation

• •The shortbread base can be baked up to 2 days ahead. Store covered at room temperature.
• •Fully assembled bars keep refrigerated for up to 2 weeks, making them ideal for holiday baking or entertaining.
• •Bars can be frozen for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Frequently Asked Questions

Nutrition Information

1 bar (about 45g)