Millionaire’s Shortbread: A Luxurious Three-Layer Dessert Bar

Ingredients
For the Shortbread Base
190g (1½ cups) all-purpose flour
115g (½ cup) unsalted butter, cold and cubed
40g (3 tablespoons) brown sugar
For the Caramel Layer
396g (14 oz) sweetened condensed milk
60g (4 tablespoons) unsalted butter
40g (3 tablespoons) brown sugar
For the Chocolate Topping
170g (6 oz) milk chocolate, finely chopped
Instructions
Preparing the Shortbread Base
Preheat your oven to 190°C (375°F). Grease and line a 23cm (9-inch) square baking pan with parchment paper, leaving overhang for easy removal.
Sift the flour into a large mixing bowl.
Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Mix in the brown sugar until well combined.
Press the mixture firmly into the prepared pan, ensuring an even layer.
Using a fork, prick the surface all over to prevent bubbling during baking.
Bake for 20 minutes or until lightly golden brown.
Allow to cool completely in the pan.
Creating the Caramel Layer
In a heavy-bottomed, non-stick saucepan, combine the sweetened condensed milk, butter, and brown sugar.
Heat over medium-low, stirring constantly with a wooden spoon or heat-resistant spatula.
Once the mixture starts to bubble, reduce heat to low and continue cooking for 4-5 minutes.
The caramel is ready when it turns golden brown and begins to pull away from the sides of the pan.
Pour immediately over the cooled shortbread base.
Refrigerate for at least 1 hour or until firm to the touch.
Adding the Chocolate Topping
Set up a double boiler by placing a heatproof bowl over a pan of simmering water (ensure the bowl doesn’t touch the water).
Add the chopped chocolate to the bowl.
Stir frequently with a rubber spatula until completely melted and smooth.
Pour the melted chocolate over the set caramel layer.
Gently tilt the pan to ensure even coverage.
Refrigerate for 15-20 minutes or until the chocolate has set.
Timing and Nutritional Information
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Cooling Time: 1 hour 35 minutes
Total Time: 2 hours 30 minutes
Servings: 16 squares

Per Square:

Calories: 285
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 35g
Sugar: 26g
Protein: 4g
Fiber: 1g
Sodium: 65mg
Expert Tips and Tricks
Temperature is crucial for perfect layers:
Use cold butter for the shortbread
Allow each layer to cool completely before adding the next
Remove from refrigerator 10 minutes before cutting
For clean cuts:
Use a sharp knife dipped in hot water and dried between cuts
Score the chocolate layer before it’s completely set
Cut with a straight downward motion
Prevent crystallization in the caramel:
Use a heavy-bottomed pan
Stir constantly
Maintain consistent medium-low heat
Variations and Substitutions
Chocolate Options:
Dark chocolate (60-70% cocoa) for a less sweet version
White chocolate for a blonde variation
Marbled effect using multiple chocolates
Shortbread Base:
Add vanilla extract for enhanced flavor
Incorporate ground nuts (50g) for texture
Use gluten-free flour blend (1:1 ratio)
Caramel Layer:
Add 1/2 teaspoon sea salt for salted caramel
Incorporate 1 teaspoon vanilla extract
Use dulce de leche as an alternative