Ingredients
Method
- Preheat the oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper or foil and lightly spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the flour and salt and mix until just combined, forming a coarse crumb texture. Press the dough into the bottom of the prepared pan to form a crust layer.
- Bake the shortbread in the preheated oven for 30-35 minutes, or until golden brown. Remove from the oven and let it cool while preparing the caramel. At this point, you can turn off the oven.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, corn syrup (or golden syrup), and brown sugar. Heat, stirring constantly with a heatproof spatula or wooden spoon, until the mixture comes to a boil. Continue to stir and let it boil for 5 minutes until thickened. Remove from heat and stir in the vanilla and salt.
- Pour the caramel over the cooled crust and spread it evenly. Refrigerate for 30 minutes to allow the caramel to firm up before adding the chocolate topping.
- In a microwave-safe bowl, combine the chopped semisweet chocolate and coconut oil. Microwave in 30-second intervals at 50% power, stirring after each session until smooth.
- Spread the melted chocolate evenly over the chilled caramel layer. Optionally, sprinkle with flaky sea salt and refrigerate until the chocolate is firm. Once set, cut into small squares and serve.
Nutrition
Notes
These millionaire shortbread bars make a decadent holiday treat or a perfect companion to a cup of tea. They’re wonderfully indulgent with layers of buttery shortbread, caramel, and chocolate.