Carbs4Corona... Millionaires Shortbread

I’ve been pretty successful at finding projects during this unusual time at home. So many of them are carby and I’m not mad about it. I am trying to keep batches small, but I think now of all times is a time to indulge in whatever makes you happy.

I’d been wanting to make Millionaires Shortbread for ages, but honestly, anything with three steps was usually just not immediate gratification enough for me. Now, with all this extra time on my hands, it was no problem to space out the components through a day.

This is usually topped with dark chocolate by my husband is a milk chocolate kind of guy, so I made this batch with him in mind.

And I used a little trick to get the chocolate to set firm without tempering. It works well in the short term for a lot of these kinds of recipes, and still lets you use good quality chocolate.

Send me photos if you make them! Happy Baking!

Recipe: Millionaire’s Shortbread

Shortbread Base

INGREDIENTS:

• 12 1/2 ounce all purpose flour

• 4 oz white sugar

• 1 1/2 tsp salt

• 8 oz butter melted and cooled
  

DIRECTIONS:

1. Preheat standard oven to 350 degrees/convection 300.

2. I used a 10” square pan, because can you believe it, I don’t own a 9x13 one??? Use something similar in size to either of those so the layers come out in the right proportions and the cookie bakes properly. Spray with pan spray and using parchment paper make a sling... cut two pieces that will over hang on both sides of the pan and fit them into the bottom crossing over each other.

3. Whisk together all the dry ingredients. Drizzle cooled but still liquid butter over the top and mix until just combined with a spoon. Scatter the dough over the the bottom of the pan and with your fingers, press to flatten into one piece evenly. Use a fork to poke holes over the entire surface of the dough. Bake for 20-25 minutes, until lightly golden brown around the edges, but little color elsewhere and set to the touch. Allow the shortbread to cool.

Caramel

INGREDIENTS:

• 1 - 14 oz can of sweetened condensed milk

• 7 oz light brown sugar

• 4 oz heavy cream

• 4 fl oz corn syrup

• 4 oz unsalted butter

• 1 tsp kosher salt

• 1tsp vanilla extract
  

DIRECTIONS:

1. Place all ingredients except for the vanilla in a medium sauce pan. Cook over medium heat stirring regularly, until the mixture reaches 238 degrees. This will take a bit, between 15-20 minutes or so. You need to stir this, or the milk solids will burn, but because of the corn syrup, the mix will not crystallize. Add vanilla in at the very end.

2. When its reached temp, pour it over your cooled crust, smoothing as needed. Chill in refrigerator until set.

Chocolate

DIRECTIONS:

• 10oz high quality chocolate of your choice- I used milk

• 1 t oil of your choice- I used olive, because that’s what I had

DIRECTIONS:

1. Place chocolate into a microwave safe bowl and heat on high for 1 minute. Stir. If there is any unmelted chocolate, place it back into the microwave in 20 second increments until its fully melted. Stir in the oil. The oil will allow the chocolate to stay set at room temperature.

2. Pour and smooth the chocolate over the chilled, firm, caramel. Place it back into the refrigerator until set. Cut into desired sizes, and enjoy! Store wrapped at room temperature for as long as it lasts.

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