Millionaire’s Shortbread

Name: Millionaire’s Shortbread
Yield: 24 servings
Ingredients: 1 pkg (12.2 oz/345 g) Shortbread Cookie Mix; 1 cup (250 mL) butter, softened (2 sticks); ¾ cup (175 mL) butter (1 ½ sticks); 1 cup (250 mL) brown sugar; 1 can (14 oz/397 g) sweetened condensed milk; ¼ cup (60 mL) light corn syrup; ½ tsp (2 mL) vanilla extract; ¼ tsp (1 mL) salt; 1 cup (250 mL) chocolate morsels; ¼ cup (60 mL) heavy cream; Flaky salt, optional

This indulgent twist on a classic delivers layers of buttery shortbread, rich homemade caramel, and silky chocolate—finished with a touch of flaky sea salt.

Ingredients

1 pkg (12.2 oz/345 g) Shortbread Cookie Mix
1 cup (250 mL) butter, softened (2 sticks)

¾ cup (175 mL) butter (1 ½ sticks)
1 cup (250 mL) brown sugar
1 can (14 oz/397 g) sweetened condensed milk
¼ cup (60 mL) light corn syrup
½ tsp (2 mL) vanilla extract
¼ tsp (1 mL) salt

1 cup (250 mL) chocolate morsels
¼ cup (60 mL) heavy cream
Flaky salt, optional

Directions

Preheat the oven to 350 F (175 C) and line a 13x9 (33 x 23 cm) baking pan with parchment paper.
Prepare the shortbread cookie dough according to package directions. Press the dough evenly into the bottom of the prepared pan. Poke all over with a fork to vent. Bake for 25-28 minutes, or until the edges are golden brown. Remove from the oven.
Combine the caramel ingredients in a medium saucepan over medium heat. Melt the butter and bring to a boil, reduce the heat to medium-low and simmer, stirring often. Cook until the mixture is between 230-235 F (110–113°C), about 8-10 minutes. Immediately pour the caramel over the baked crust and spread to the edges. Set aside to cool until the caramel is firm and set, about 1 hour.
Combine the chocolate morsels and heavy cream in a small microwave-safe bowl. Heat in the microwave for about 30 seconds then whisk until fully melted and smooth. Pour the chocolate over the caramel and spread to the edges. Sprinkle with flaky salt, if you’d like.
Allow to cool completely, about 2 hours, then chill in the fridge until ready to serve. The caramel should be completely set and hold its shape. Lift the bars out of the pan with the parchment paper and cut into small squares.

Yield:

24 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 18g, Saturated Fat 11g, Cholesterol 45mg, Sodium 55mg, Carbohydrate 39g, Fiber 1g, Sugars 28g (includes 10g added sugar), Protein 4g