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Scottish Millionaire’s Shortbread. Rich and decadent dessert bars layered with a buttery and crumbly shortbread crust, a rich caramel, and a silky smooth chocolate ganache. Finally, it’s sprinkled with flakey sea salt for a little something extra.
For our eighth episode from our “Around the World Series,” we are traveling to Scotland by making these classic Scottish Millionaires Shortbread! They are also known as Caramel Squares, Millionaire’s Bars, Caramel Shortcake, or Caramel Slices.
Why is it Called Millionaire's Shortbread?
The name “millionaire’s shortbread” seems to have come from Scotland as early as the 19th century. The “millionaire’s” to millionaire’s shortbread means added decadence to the dessert, which is an upgrade from regular shortbread.
So there are three main parts to this recipe. The shortbread, the caramel, and the chocolate ganache. The shortbread is pretty straightforward. Just make the dough and bake it in a lined baking pan. Next, make the caramel in a saucepan. Pur the hot caramel over the shortbread, and chill. Lastly, make the ganache with just chocolate and cream, pour, and chill until firm.
We cut our bars pretty big, but one thing that we like doing is to cut them into 36 pieces. They are so decadent so these bite sized pieces are the perfect amount. Plus, they are super cute.
As always, we hope you guys love this recipe. And if you try it, be sure to let us know in the comments down below and tag us on ourInstagrambecause we love seeing what you make! -Aubrey and Tara
Scottish Millionaire’s Shortbread
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- Author: Corrigan Sisters
- Total Time: 1 hr. + 5 mins.
- Yield: 12 bars 1x
Description
Scottish Millionaire’s Shortbread. Rich and decadent dessert bars layered with a buttery and crumbly shortbread crust, a rich caramel, and a silky smooth chocolate ganache. Finally, it’s sprinkled with flakey sea salt for a little something extra.
Ingredients
UnitsScale
For Shortbread Crust:
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup white sugar
1 egg yolk
1 tsp. vanilla extract
1/2 tsp. salt
Caramel:
1, 14oz. can sweetened condensed milk
1/2 cup unsalted butter, cubed
1 cup light brown sugar, packed
1/4 cup corn syrup
1 tsp. vanilla extract
1/2 tsp. salt
Chocolate Ganache:
1 1/2 cups semisweet chocolate chips
1/3 cup heavy cream
sea salt (for sprinkling on top)
Instructions
1. Preheat oven to 350F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, cream the butter. Next, add in the sugar salt, and beat until light and fluffy. Add the vanilla and egg yolk then beat until fully combined. Finally, add in the flour and beat until a dough forms.
3. Transfer the dough to your lined pan and press into an even layer. Bake at 350F for about 25 minutes or until the edges are lightly golden.
4. While the shortbread is cooling, make the caramel. In a saucepan combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and corn syrup.
5. Place over low heat and whisk constantly. The caramel will be done once it reaches 225F. It should start to bubble and darken. Making the caramel should take about 15 minutes.
6. While still hot, pour the caramel onto the shortbread base and smooth it to the edges. Chill for about 20 minutes so the caramel sets.
7. Melt the chocolate chips with the cream either in a double boiler or by microwaving in 30-second increments, stirring in between. Don’t overheat the chocolate or it will burn. Pour the chocolate over the cooled caramel and smooth it into an even layer. Optionally sprinkle with sea salt and chill in the refrigerator for an hour and 30 minutes.
- Prep Time: 10 mins.
- Chilling Time: 1 hr.
- Cook Time: 35 mins.
- Category: Dessert
- Method: Bake
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bar
- Calories: 500
