These treats are so rich and decadent, I mean what else can you expect from a square that starts with a shortbread crust, a caramel centre and is topped with chocolate ganache!? These squares are aptly named millionaire for their intense, “rich” taste and decadent, indulgent layers.
Instead of buying chocolates for your special someone, package up a box of these lovely treats! They are perfect for Valentine’s Day! In addition they can be prepared well ahead of time and they freeze really well.
Millionaire Shortbread Caramel Squares
Truly decadent "rich" treats!
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Caramel
- 1 14 oz can sweetened condensed milk
- 1/2 cup unsalted butter cut into 1 inch pieces
- 1 cup light brown sugar packed
- 1 tsp. 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Ganache
- 1 1/2 cups semisweet or dark chocolate (270 grams)
- 1/3 cup heavy cream
- 1 pinch sea salt to sprinkle on top
Serve with fresh Strawberries
- 1 lb Strawberries (hulled and cleaned)
Instructions
- Preheat your oven to 350 degrees F and line a 9×9 inch baking dish with parchment paper.
- Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla then mix until combined. Add the flour a little at a time and mix untill it is combined and it forms a ball. Don't overwork it.
- Transfer your shortbread mix to your prepared pan and press into an even layer then bake at 350 degrees F for about 25 minutes or until the edges are golden.
- While the base bakes prepare the caramel. You may want to use a candy thermometer but you don't need one. In a saucepan combine the butter, brown sugar, salt, vanilla, sweetened condensed milk.
- Place the saucepan over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and darkens to a richer colour. Once the caramel reaches 225 degrees or if it starts to thicken and pull away from the edge, 10 to 15 minutes, your caramel is ready. Careful to continue whisking so it does not burn on the bottom.
- Pour the caramel mix onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 15 minutes so the caramel sets.
- Chop chocolate and melt with cream either in a double boiler stirring throughout. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt then chill. Once the squares have chilled you can cut them into 1 inch pieces.
- These bars can be kept in the freezer for a couple of months. Simply cut into one pieces and wrap them well with plastic wrap before you freeze them.
Notes
Note: I use dark chocolate for these bars because I find it contrasts the sweet caramel.
I serve these with fresh strawberries.
Tried this recipe?Let us know how it was!