Millionaires Shortbread bars you have to try: The moist slices of shortbread are covered with caramel and chocolate. Everyone will want to have this recipe.
Millionaires Shortbread Bars Recipe
Ingredients
FOR THE DOUGH:
- 125 g Wheat flour
- 1 TSP. baking powder
- 1 pinch salt
- 30 g Sugar
- 90 g cold butter
- some butter for the mold
FOR THE CARAMEL:
- 100 g butter
- 50 g sugar
- 50 g brown sugar (preferably fine, e.g. Muscovado)
- 200 g sweetened condensed milk
- 5 g salt (optional for salted caramel)
FOR THE CHOCOLATE GLAZE:
- 100 g dark chocolate
- 1 TABLESPOON butter
- ½ TSP. salt - flakes (optional, for sprinkling)
Instructions
- Grease a small baking tray (approx. 23 x 28 cm) with butter. Place a strip of baking paper inside and press down. Preheat the oven to 180 degrees convection (200 degrees top/bottom heat).
- For the dough, mix flour, baking powder, salt and sugar. Add cold butter in flakes and knead everything into a dough with your hands. This takes a moment, at the beginning the mass seems dry, just keep kneading.
- Spread the dough in crumbs evenly in the prepared mold and press down. Prick the dough several times with a fork to prevent it from puffing up too much during baking. Bake in hot oven for about 12 minutes until golden brown, then let cool.
- Meanwhile, for the caramel, place butter in a saucepan and melt. Add sugar, brown sugar and salt to taste and stir in over medium heat until sugar is completely dissolved and a uniform brown mass is formed. Add condensed milk, stirring constantly. Continue to caramelize, stirring, for an additional 3-5 minutes.
- The longer you heat the caramel, the firmer it will become later. To check how soft or firm your caramel already is, you can hold a teaspoon in the mixture, remove it, and let the caramel briefly tighten against the metal. If it runs down the spoon, you can heat the caramel even more. If it becomes viscous or solid, you can remove it from the heat.
- Pour the caramel onto the lukewarm or cooled cookie base and spread evenly. Either let cool completely or, if you want to do it quickly, place in the refrigerator and chill for about 20 minutes until the caramel is firm.
- To make the chocolate glaze, break the chocolate into pieces and melt with the butter over a water bath. Stir until smooth, pour over the caramel and spread evenly with a pastry spatula. Tap the mold once on the work surface so the chocolate sets evenly. Leave to set in the refrigerator for about 20 minutes.
- Using the baking paper, lift the shortbread out of the mold onto a cutting board. Cut into strips (about 4 cm wide), then into squares (about 4 x 4 cm). Alternatively, cut into narrow strips. Sprinkle with salt flakes, if desired. Tastes best well chilled. The recipe yields approx. 30 square Shortbread Millionaire.
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