Easy Millionaires Shortbread Recipes

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Turn on oven to 180C/350F
• Place a layer of baking paper into a 9-inch square baking tin with some overhang to allow you to lift it out later
• Cream butter and sugar together until sugar is just dissolved.
• Add flour (and salt if using) and mix together to form clumps, using fingertips if necessary
• Tip into the baking tin and press out evenly
• Bake for 25-30 minutes until lightly golden
• Remove and allow to cool
• Melt butter and sugar together in a saucepan over a medium heat
• Add the two tins of condensed milk
• Bring to the boil, stirring constantly and allow to boil for 1-2 minutes
• Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened
• Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side
• Allow to cool and set

QUICK AND EASY MILLIONAIRE SHORTBREAD RECIPE

Steps:

• All I did here was smush the digestives in a small pan, with a steak tenderiser. It was fast, and much preferable to putting the biscuits into a bag and smushing them that way. Less mess and no chance of the bag bursting.
• Add the butter to the biscuits. I did think about microwaving, but as the digestives were in a pan, I just put in the butter, and heated it up. I used soft butter, otherwise, having the biscuit in at the same time as the butter could have ended up with toasted digestives.
• Once the butter is melted and mixed in with the biscuits, take off the hob and put it into a small cake tin. I had some paper cases, so used one of those. It was about 6 inches in diameter. Spread the biscuit base and pat it down with the back of a spoon.
• The caramel is cold, so I didn't wait for the base to cool. I simply spread the caramel over the top, and gently made sure the whole base was covered.
• No need to wait for your other ingredients to cool, as with the cold caramel, it was straight onto the chocolate. I melted it in the microwave, 30 seconds at a time, then stirring madly, until all the chocolate was nice and gooey. Spread over the top, pop into the fridge, and take it out before completely cool, to score the top of the chocolate. Pop it back into the fridge for a while, and the base will be easy to cut and break up.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

PERFECTED MILLIONAIRE'S SHORTBREAD RECIPE

Steps:

• Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.
• In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.
• Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.
• Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.
• Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
• Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won't stick t the bottom of the pot and burn.
• Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
• Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.

MILLIONAIRES SHORTBREAD!

Steps:

• Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.
• Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth - mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
• Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
• Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved - stir frequently to stop anything from catching.
• Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn't catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
• The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
• Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
• Once set, melt the milk chocolate and pour over the caramel - melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
• Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard**!
• Chop your shortbread into the separate pieces and enjoy!

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

QUICK MILLIONAIRE SHORTBREAD

Steps:

• Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
• Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
• In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
• Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
• Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
• Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
• Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

EASY MILLIONAIRES SHORTBREAD

Steps:

• Watch our quick video to see how easy this Millionaires Shortbread recipe really is!
• Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. If you're in a hurry, you can also put the tin in the freezer to chill and set each layer. Also we've suggested using extra baking parchment to hang over the edges of the tin as you'll be able to lift your finished millionaire's shortbread recipe out with ease!
• Gently heat the sugar and remaining butter in a heavy based, non-stick pan, stirring until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for around a minute or until the filling has thickened. Pour the caramel over the base, then allow to cool. Once cooled, chill in the fridge or freeze until set.
• Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect that'll ensure your millionaire's shortbread recipe looks as good as it tastes.
• Place back into the fridge to chill until set. Once set, remove from the tin, dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares. These scrumptious squares are great to share with friends but if you do have any left over you can keep them for up to two weeks. Simply put in an airtight container and pop it in the fridge.

MILLIONAIRE SHORTBREAD BARS

Steps:

• Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper and set aside.
• Mix the flour and icing sugar together. Then cut in the butter (using a pastry cutter). The mixture should be crumbly.
• Press the crust into the prepared baking pan.
• Bake the crust for 20 minutes then allow the crust to cool completely.
• To make the caramel, combine the butter, brown sugar, sweetened condensed milk, and corn syrup in a heavy-bottomed saucepan. Cooking at medium temperature, bring the mixture to a boil, stirring constantly.
• Allow the caramel to boil for 2 minutes, then reduce the heat to a simmer and continue cooking for another 10 to 15 minutes, stirring constantly. The mixture should begin to pull away from the sides of the pot.
• Remove the pot from the heat and stir in vanilla and salt.
• Pour the caramel over the cooled shortbread crust. Allow this layer to cool in the fridge for at least an hour before adding the chocolate topping.
• Place the chocolate chips in a glass bowl with a lid, set aside.
• Heat the heavy cream until it is just simmering.
• Pour the heavy cream over the chocolate chips, cover with the lid, and let sit undisturbed for 5 minutes.
• Stir the cream and chocolate together until smooth. Stir in the vanilla.
• Carefully pour the ganache over the caramel layer.
• Chill the bars until set then slice into squares.