It’s Secret Recipe Club Reveal Day! Every month, our group “trades” blogs and makes one another’s recipes – and this month, our assignment was Searching for Spice.
Corina has a huge index of recipes, but of course, we had to go for the desserts…and although we were tempted by other recipes, such as her Banana and Chocolate Chip Bars, if you’re a regular reader here at The PinterTest Kitchen, you know that we can NEVER resist a recipe that pairs chocolate and caramel. These Earthquake Cookies, for example, were a past chocolate-caramel pair up that we chose for a previous Secret Recipe Club Reveal Day.
So, we decided to try out her Millionaire’s Shortbread recipe – cookie bars with a shortbread bottom, a layer of sweet caramel, and a top of luscious chocolate. They’re called “millionaire” bars because they’re so rich.
Corina’s millionaire bars recipe are a little different from the versions I’ve had in the past. Her bottom shortbread layer is light and crumbly, and the caramel is less sticky and more milky – because it is made from sweet and condensed milk instead of being a traditional caramel. It’s definitely a neat spin on millionaire bars!
The hardest part of this recipe was converting it to U.S. measurements! Corina lives in the U.K., but we figured it out, did a little tweaking, and our U.S. version is posted below.
This version of Millionaire Shortbread uses sweetened condensed milk for a creamy caramel layer between layers of shortbread and chocolate.
Ingredients
- 2/3 cup butter, softened
- 1/3 cup sugar
- 2 cups flour
- 300g (about 3/4 can) sweetened condensed milk
- 2/3 cup butter
- 1/3 cup sugar
- 1/3 cup milk chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 1 teaspoon crisco
Instructions
- Cream together butter and sugar for the shortbread.
- Add flour and combine well.
- Line a square pan with parchment and press the shortbread dough into the bottom of the pan.
- Bake at 350 degrees Fahrenheit for 20-25 minutes, until edges are just starting to brown.
- While shortbread is baking, add the butter and sugar for the caramel layer into a saucepan and melt over medium heat, stirring continuously.
- When sugar has dissolved completely, add the sweetened condensed milk. Whisk while heating gradually, until it is gently boiling. After about 5 minutes, remove from heat and continue to whisk. The mixture will thickly slight.
- Pour over shortbread layer and allow to cool. Once it has cool to the touch, you can put the pan in the refrigerator or freezer to speed up the process.
- Melt the chocolate chips and crisco together slowly. You can use a double-boiler (a glass bowl over a pot of boiling water) or use a microwave - heat in 30 second increments, stirring to combine.
- Pour the chocolate layer over the caramel once it has cooled. Allow the top layer to cool before cutting and serving.
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My sweet tooth is talking too me after reading this recipe! Great SRC choice.
I’m so glad you liked these. They are one of my husband’s favourite things and I’m going to have to make t hem again soon.
Allison, these bars look like the perfect sweet indulgence! I have a sweet tooth that’s shouting at me to make these!
Those look so good! I’ve made these before with dulce de leche in the middle, which is just sweetened condensed milk reduced. So this is sort of a combination of a regular one and that, huh? I could totally eat one of these for breakfast … but I’m pretty sure just looking at them, I have gained 10 pounds. 😉
These look heavenly! I will be giving this recipe a try! Great choice for SRC!!
These look delicious! Great pick
These look scrumptious. And seem easy enough that my elementary school aged niece and nephew can help make.
I just made some cookies like this…I had no idea there was a name for them! Thanks for sharing with the #SRC.
OMG these look like a Boston Crème donut….I need these in my life…now!!!
I want one of these right now! They look so good, just rich enough to be satisfying with a single bite!