MILLIONAIRE BROWN BUTTER SHORTBREAD RECIPES
MILLIONAIRE SHORTBREAD RECIPE - SOUTHERN LIVING
With its layers of shortbread, caramel, and dark chocolate, Millionaire Shortbread is the candy bar of bar cookies. Each bite delivers a perfect blend of flavor and texture: sweet, salty, crunchy, and creamy. While Millionaire Shortbread looks fancy on a cookie plate, it is easier to make than you might think. The only special tool you will need is a candy thermometer to make the homemade caramel. Be patient during this step and make sure the caramel mixture registers between 236°F and 239°F. To make sure the bars can be lifted out of the baking pan easily, be sure to line the pan with aluminum foil, allowing 2 to 3 inches of foil to extend over the sides. Lightly grease the foil with cooking spray before pressing the shortbread mixture in the bottom of the pan. Slice the cookies into strips or small squares—like a millionaire, they are very rich.
Provided by Southern Living
Total Time 4 hours 0 minutes
Yield Makes 32 bars (serving size: 1 bar)
Number Of Ingredients 15
Steps:
- Prepare the Crust: Preheat oven to 350°F. Pulse flour, powdered sugar, pecans, and salt in a food processor until thoroughly combined and pecans are finely chopped, 8 to 10 pulses. Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture evenly and firmly into bottom of prepared pan.
- Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes.
- Prepare the Caramel Layer: Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan. Cook over medium, stirring constantly, until a candy thermometer registers between 236°F and 239°F, about 20 minutes. Remove from heat, and stir in vanilla. Immediately pour over cooled crust, and spread to even thickness using a small offset spatula. Cool completely, about 2 hours.
- Prepare the Chocolate Layer: Place chopped chocolate in a medium-size microwavable bowl. Microwave on MEDIUM power (50%) until melted and smooth, about 2 minutes, stirring every 30 seconds. Spread chocolate evenly over cooled caramel layer. Let stand 5 minutes, and, if desired, sprinkle with flaky sea salt. Chill shortbread until chocolate is just set, about 10 minutes.
- Lift shortbread out of pan, using foil overhang as handles, and transfer to a cutting board. Cut shortbread in half crosswise to create 2 (6 1/2- x 9-inch) rectangles. Cut each rectangle in half to form 4 (3 1/4- x 9-inch) rectangles. Cut each strip crosswise into 8 equal pieces. Store shortbread between layers of parchment paper or wax paper in an airtight container at room temperature for up to 1 week.
MILLIONAIRE SHORTBREAD RECIPE | MYRECIPES
This recipe came from Fairfield Grocery employee Jane and her husband's good friend, Dr. Anne Peters of Edinburgh, Scotland. It uses white rice flour, which gives the shortbread a crispy texture. You can substitute all-purpose flour for the rice flour.
Provided by Jane Bicknell, Fairfield Grocery & Market
Total Time 1 hours 54 minutes
Prep Time 15 minutes
Cook Time 34 minutes
Yield Makes about 3 dozen squares or 6 dozen triangles
Number Of Ingredients 9
Steps:
- Pulse 1 cup butter, flours, and granulated sugar in a food processor 10 to 15 times or until crumbly. Press mixture evenly into a 15- x 10-inch jelly-roll pan coated with cooking spray for baking.
- Bake at 350° for 18 to 20 minutes or until light golden brown.
- Stir together remaining 1/2 cup butter, condensed milk, and corn syrup in a 2-quart heavy saucepan over low heat 4 minutes or until butter is melted and mixture is blended. Add brown sugar, and cook, stirring constantly, 25 to 30 minutes or until caramel colored and thickened. Pour evenly over baked cookie in pan, and spread into an even layer. Chill 30 minutes or until caramel is set.
- Microwave morsels in a small glass bowl at HIGH 1 minute or until almost melted. Stir until smooth. Spread over caramel layer in pan. (The chocolate layer will be thin.) Chill 15 minutes or until chocolate is firm. Cut into 2-inch squares; if desired, cut each square into 2 triangles.
- *3/4 cup all-purpose flour may be substituted.
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