My first face-to-face encounter with Millionaire Shortbread was a big disappointment. I’d heard about it on America’s Test Kitchen and thought it sounded amazing. Shortbread, caramel, and chocolate: what’s not to love? So, as a committed food blogger (what I won’t do for my readers!), I used ATK’s recipe and made a batch. With great anticipation, I took my first bite. The chocolate topping was too hard, causing the too soft caramel to ooze out. The cookie ended up kind of falling apart, although it tasted okay. I couldn’t figure out the big fuss over Millionaire Shortbread. UNTIL…..

The Great British Bake-Off had a Millionaire Shortbread challenge. Some of the bakes looked amazing and without the problems I encountered with the chocolate topping and the caramel. So, I went on another food quest to perfect the recipe. (For some reason, my quests are nearly always desserts.)

My goals for the perfect (in my opinion) Millionaire Shortbread:

• Shortbread: I wanted the shortbread base to be the thickest layer and sturdy enough to hold together while eating the cookie.
• Caramel: It should be a little over half the thickness of the shortbread so you can really taste it. It should be soft enough that you can easily bite through it, but not so soft it oozes.
• Chocolate topping: The chocolate should be bittersweet to offset the sweetness of the caramel. But the higher the cacao percentage, the harder the chocolate, making the layer crack as you bite through it. So I ended up blending the chocolate bars. This layer should be about 1/3 of the caramel layer.

NOTE #1: I prefer to use a 19cm x 19cm (7.5″ x 7.5″) pan, measured at the inside base, NOT the top. This gives the Millionaire Shortbread the proper (IMO) overall height of the cookie as a whole. You can, also, use a rectangular pan which has close to the same total area: 361cm (56.25″). If you’ve forgotten your geometry, just multiply the length of one short side by the length of one long side to get the area.

NOTE #2: Millionaire Shortbread needs to be made the day before serving so it has plenty of time to set. It keeps for days on the counter and freezes well!

MILLIONAIRE SHORTBREAD

Shortbread

• 294g (2.5 cups) all-purpose flour
• 99g (1/2 cup) granulated sugar
• 3/4 tsp table salt
• 3/4 tsp vanilla
• 226g (1 cup) butter, melted

Caramel

• 473g (2 cups) cream
• 200g (7 oz) light brown sugar
• 34g (2T) light corn syrup
• 1/4 tsp table salt
• 1.5 tsp vanilla

Chocolate Topping

• 59g (2 oz) 60% cacao chocolate bar
• 115g (4 oz) 72% cacao chocolate bar

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Preheat oven to 177°C (350°F)

Line the bottom and sides of a 19cm x 19cm (7.5″ x 7.5″) pan (I use a Pyrex glass pan). Lining the pan is NOT mandatory, but it allows you to remove the entire Millionaire Shortbread block at once, thus making the slicing process easier and more attractive.

Shortbread

• 294g (2.5 cups) all-purpose flour
• 99g (1/2 cup) granulated sugar
• 3/4 tsp table salt
• 3/4 tsp vanilla
• 226g (1 cup) butter, melted

In a bowl, mix together the flour, sugar, salt, and vanilla. Pour in the melted butter and blend with a fork, just until the flour is incorporated.

Break up the dough into pieces and scatter them evenly in the baking pan.

With your fingers, press the dough to an even depth. As an added measure, use a flat bottomed surface (such as a glass or offset spatula) to firmly press out the finger marks. Finally, go around the edges to press down the dough that may have risen up at the edge. The entire surface should be as level as possible.

Bake the shortbread in the preheated 177°C (350°F) oven until lightly browned – about 25-30 minutes. Remove from oven, then take an offset spatula or a fork and lightly press down the entire surface to compact the dough – you want the shortbread to be sturdy and not fall apart.

Let shortbread cool while you make the caramel.

Caramel

• 473g (2 cups) cream
• 200g (7 oz) light brown sugar
• 34g (2T) light corn syrup
• 1/4 tsp salt
• 1.25 tsp vanilla

Caramel can be daunting, but follow my instructions to the letter, and you should have no problems.

NOTE #1: Plan about 25-30 minutes to be near the stove – caramel needs to be stirred often. 

NOTE #2: You’ll need a metal or glass thermometer that can attach to the side of the pan – plastic will soften due to the hot steam.

NOTE #3: As the temperature rises, you’ll notice the number bounces around like a roller coaster. This is normal.  

Into a sturdy saucepan, put the cream, brown sugar, corn syrup, and salt. Attach the thermometer so the tip doesn’t touch the bottom of the pan, but is still immersed in the liquid. Turn the flame to med/high and stir. The temperature is going to rise fairly steadily, fluctuating a few degrees up and down, until it gets towards the boiling point of water (100°C / 212°F). The temperature will bounce around here for about 15 minutes. THEN, it will begin to rise to the desired 115°C (239°F).

As the caramel nears the end point, you’ll notice it looks like melted peanut butter. Keep your eye on the temperature because it will happen soon. As soon as you see 115°C (239°F) – even if it lowers again – remove the pan from the heat. Stir in the vanilla.

Pour the hot caramel on the shortbread, spreading it evenly. Let cool about 20 minutes, then make the chocolate topping.

Chocolate Topping

After the caramel layer has cooled about 20 minutes, make the chocolate topping. You want the caramel to still be warm when you pour on the hot chocolate so the two layers stick together.

• 59g (2 oz) 60% cacao chocolate bar (I use Ghiradelli)
• 115g (4 oz) 72% cacao chocolate bar (I use Ghiradelli)

Break up the chocolate into small pieces and place in small saucepan. Over medium/low heat, melt chocolate, stirring often.

Once the chocolate is completely melted (no lumps), pour over warm caramel and smooth evenly. Let set several hours on the counter. Then set in fridge for a final set. 

Fleur de Sel option

If you want to top the chocolate with fleur de sel, wait until the chocolate is no longer hot or the salt will melt. This can take a couple of hours – set it in the fridge, if you like, but don’t let it harden – the chocolate needs to be semi-soft so the salt will stick.

The next day, remove the Millionaire Shortbread from the fridge and let set on the counter for, at least, an hour. Run a rounded tipped knife between the baking paper and the pan. Then, pick up the block by the baking paper and set it on a cutting board. Carefully peel the paper from the sides and bottom. 

I like to slice off the edges so the cut bars have clean sides, but it’s not mandatory. Of course, those removed edges don’t go to waste – everyone clamors for them, just to be sure the Millionaire Shortbread is up to par.

Cut into squares or rectangles using a long NON-serrated knife, pressing straight down with a SLOW rocking motion.