Millionaire s Shortbread with Gooey Topping

Yield: 16 generous squares
Prep Time: 30 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours (minimum)
Total Time: 5 hours 10 minutes

Intensity: Medium. This recipe requires patience and attention to the caramel stage, but the steps are simple and well within the reach of a confident home baker.

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Ingredients

For the Shortbread Base:

• 225g (1 cup + 2 tbsp) Unsalted Butter, softened

• 115g (1/2 cup + 2 tbsp) Caster Sugar (or granulated sugar)

• 275g (2 cups + 2 tbsp) All-Purpose Flour

• Pinch of Fine Sea Salt

For the Gooey Caramel Layer:

• 1 x 397g can of Sweetened Condensed Milk

• 100g (1/2 cup) Light Brown Sugar, packed

• 100g (1/2 cup) Unsalted Butter, cubed

• 2 tbsp Golden Syrup (or light corn syrup)

• 1 tsp Vanilla Extract

• Large Pinch of Sea Salt (optional, for a salted caramel twist)

For the Chocolate Topping:

• 200g (7 oz) Good Quality Dark Chocolate (around 70%), chopped

• 1 tbsp Unsalted Butter

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Instructions

Step 1: The Shortbread Base

1. Preheat and Prepare: Preheat your oven to 160°C (325°F). Line an 8×8 inch (20x20cm) square baking tin with parchment paper, leaving some overhang for easy removal.

2. Cream Butter and Sugar: In a medium bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy.

3. Combine Dry Ingredients: Sift the flour and salt into the butter mixture.

4. Form the Dough: Use a wooden spoon or your hands to mix until a soft, pliable dough forms. It may seem crumbly at first, but keep mixing until it comes together.

5. Press and Bake: Press the dough evenly and firmly into the base of your prepared tin. Use the bottom of a glass or a measuring cup to smooth it out. Prick the base all over with a fork to prevent air bubbles.

6. Bake: Bake for 25-30 minutes, or until the edges are just beginning to turn a very light golden brown. The center should still feel slightly soft. Remove from the oven and place on a wire rack. Keep the oven on.

Step 2: The Gooey Caramel Layer

1. Combine Ingredients: While the shortbread is baking, combine the condensed milk, brown sugar, cubed butter, and golden syrup in a medium, heavy-bottomed saucepan.

2. Dissolve Sugar: Place the pan over low heat and stir continuously until the butter has melted and the sugar has completely dissolved. This is crucial to avoid a grainy caramel.

3. Simmer and Thicken: Increase the heat to a gentle simmer. Cook for 6-8 minutes, stirring constantly with a wooden spoon or heatproof spatula to prevent the bottom from burning. The caramel is ready when it has thickened significantly, darkened by a shade or two, and when you drag the spoon across the bottom of the pan, you can see the base for a second before the caramel fills back in.

4. Finish: Remove from the heat and immediately stir in the vanilla extract and optional sea salt.

5. Assemble: Pour the hot caramel directly over the warm shortbread base. Use a spatula to spread it into an even layer. Return the tin to the oven and bake for a further 10-12 minutes. The caramel should be bubbling gently across the entire surface. This step helps the caramel set with a perfect, slightly firm yet gooey texture.

Step 3: The Chocolate Topping & Final Set

1. Cool Slightly: Allow the shortbread and caramel to cool completely in the tin on a wire rack. This will take about 1-2 hours. The caramel must be at room temperature before adding the chocolate.

2. Melt Chocolate: When the base is cool, melt the dark chocolate and 1 tablespoon of butter together. You can do this in a heatproof bowl set over a pan of barely simmering water (double boiler), ensuring the bowl doesn’t touch the water, or in short bursts in the microwave, stirring well between each burst.

3. Top the Caramel: Pour the melted chocolate over the cooled caramel layer. Tilt the tin gently to spread the chocolate into a smooth, even layer.

4. Chill: Place the tin in the refrigerator for at least 4 hours, or preferably overnight, to set completely. This patience is key to getting clean slices.

Step 4: Slicing and Serving

1. Release from Tin: Use the parchment paper overhang to lift the entire slab of Millionaire’s Shortbread out of the tin and onto a cutting board.

2. Slice Cleanly: Use a large, sharp knife to slice it into 16 squares. For the cleanest cuts, wipe the blade with a hot, damp cloth between each slice.

3. Serve: Serve at room temperature for the best texture and flavor. The shortbread will be crisp, the caramel soft and gooey, and the chocolate will snap beautifully.

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Nutrition Information

(Please note: The following is an estimate based on the ingredients used. Actual values may vary.)

Serving Size: 1 square
Calories: ~485 kcal
Carbohydrates: 55g
Protein: 5g
Fat: 28g

• Saturated Fat: 17g
  Cholesterol: 65mg
  Sodium: 85mg
  Fiber: 2g
  Sugar: 40g

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Chef’s Notes & Tips for Success

• Don’t Rush the Caramel: The key to a non-grainy, perfectly set caramel is dissolving the sugar completely on low heat before bringing it to a simmer. Constant stirring is non-negotiable!

• The Chill is Crucial: Attempting to slice the shortbread before it has fully set will result in a messy, squashed bar. The overnight chill is highly recommended for the perfect texture and cleanest slices.

• Customize Your Topping: Feel free to use milk chocolate for a sweeter bar, or sprinkle a little flaky sea salt over the melted chocolate for an elegant, gourmet touch.

• Storage: Store the sliced shortbread in an airtight container in the refrigerator for up to 2 weeks. The layers will remain distinct and delicious.

Enjoy the rich, buttery, and utterly indulgent experience of your homemade Millionaire’s Shortbread!