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.
Millionaire Shortbread Bars #secretrecipeclub
This version of Millionaire Shortbread uses sweetened condensed milk for a creamy caramel layer between layers of shortbread and chocolate.
- 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
- 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.
The following two tabs change content below.
Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.