Rich Millionaire’s Brown Bread

Table of Contents

Components:

Regarding the Shortbread Base:

One and a half cups of all-purpose flour
1/2 teaspoon salt and 1/4 cup of granulated sugar
Half a cup of chilled, unsalted butter, sliced into cubes

Regarding the Layer of Caramel:

Half a cup of unsalted butter
Half a cup of packaged brown sugar
One 14-ounce can of condensed milk with added sugar
Two tablespoons of light corn syrup
One-fourth teaspoon of salt

Regarding the Layer of Chocolate:

One cup of milk or semisweet chocolate chips
One-fourth cup heavy cream
One tablespoon of unsalted butter

Directions:

1. Prepare the base for the shortbread:

Set the oven’s temperature to 175°C (350°F). Put parchment paper on the sides of an 8 x 8-inch square baking sheet so that it may be easily removed afterward.
Mix the flour, sugar, and salt together in a food processor. Pulse in the cold butter cubes until the mixture takes on the consistency of coarse crumbs.
Form a compact, even layer by pressing the mixture into the bottom of the pan.
Bake the shortbread for 15 to 18 minutes, or until the edges are golden brown. Take it out of the oven and allow it to cool fully in the pan.

2. Get the layer of caramel ready:

Melt the butter in a medium saucepan over medium heat. Stir in the corn syrup, salt, sweetened condensed milk, and brown sugar. Stir until the sugar dissolves and the mixture is smooth.
Simmer the caramel for 5 to 7 minutes, stirring frequently, until it thickens a little and takes on a deep golden hue. Take care to avoid overcooking.
Cover the chilled shortbread foundation with the caramel, spreading it evenly. After allowing it to cool to room temperature, place it in the refrigerator for approximately two hours, or until the caramel solidifies.

3. Get the layer of chocolate ready:

Heat the heavy cream in a small saucepan over medium heat until it barely starts to simmer. Take off the heat and mix in the butter and chocolate chips. Stir until the mixture is smooth and the chocolate has melted completely.
Pour the chocolate over the caramel layer that has set after letting it cool somewhat. Using a spatula, evenly distribute it.

4. Cool and Present:

To ensure the chocolate is completely set, place the bars in the refrigerator for at least two hours.
Using the overhanging parchment paper, remove the cold shortbread from the pan. With a sharp knife, cut into bars or squares.

Advice:

You may make a salted caramel version by adding a pinch of sea salt to the chocolate layer before chilling it for added flavor.
For up to a week, these bars can be kept in the fridge in an airtight container.

With its flawless fusion of rich caramel, smooth chocolate, and a buttery, crumbly shortbread foundation, Millionaire’s Shortbread is the ultimate treat. Together, these layers produce a rich delight that is sure to wow. Have fun!