Description
Delicious no-bake millionaire’s shortbread bars with layers of shortbread, caramel, and chocolate, topped with flaky sea salt.
Ingredients
Scale
- 10.5 ounces (300g) shortbread cookies, crispy variety
- 7 tablespoons (100g) unsalted butter, melted
- 6 tablespoons (75g) light brown sugar
- 6 tablespoons (85g) unsalted butter
- 1 (14-ounce) (396g) can sweetened condensed milk
- 1/41/2 teaspoon salt
- 8 ounces (225g) semi-sweet chocolate chips
- 1 tablespoon (14g) unsalted butter
Instructions
- Chill Your Base: Start by pressing a mixture of shortbread cookies, melted butter, and light brown sugar into a prepared pan. Ensure it is smooth and even, feeling slightly firm to the touch. Chill the base for 30 minutes to keep it together when cutting.
- Simmer the Caramel: In a small saucepan, combine the 6 tablespoons of unsalted butter, sweetened condensed milk, and salt. Heat over medium heat, stirring continuously until the mixture bubbles gently and thickens. This should take about 10-15 minutes. Avoid stopping the stirring to prevent burning.
- Cool the Caramel: Pour the caramel over the chilled base, ensuring even coverage. Let it set for 15 minutes until it firms up, becoming sticky and shiny.
- Melt the Chocolate: While the caramel cools, melt the 8 ounces of semi-sweet chocolate chips with the additional 1 tablespoon of unsalted butter in a microwave in 30-second intervals, stirring in between until smooth and glossy.
- Spread Chocolate Evenly: Pour the melted chocolate over the cooled caramel layer. Use a spatula to smoothly spread it over the caramel layer, ensuring it covers everything evenly.
- Sprinkle Sea Salt: While the chocolate is still warm, sprinkle flaky sea salt over the top to add flavor contrast.
- Slice and Serve: After allowing the bars to set for about 45 minutes, cut into squares. For cleaner cuts, let the bars sit at room temperature for 10-15 minutes before slicing.
Notes
- Storage Tips: Store in a single layer in an airtight container in the fridge for about 5 days, or freeze for up to 3 months.
- Expert Tips: Ensure layers are fully chilled before adding the next to prevent mixing. Stir constantly over medium heat when making the caramel for proper thickness. Letting the bars sit at room temperature before cutting leads to cleaner slices.
- Reheating Instructions: If chocolate cracks while cutting, let the bars warm slightly at room temperature for a few minutes to assist in easier slicing.
- Serving Suggestions: Serve with afternoon tea or include in holiday dessert platters alongside other sweets. They pair well with fresh fruit for a delightful picnic dessert.
- Recipe Variations: Add chopped nuts to the caramel layer for added crunch. Use dark chocolate for a richer taste, or top with colorful sprinkles for festive occasions.
- Ingredient Notes: Select a high-quality sweetened condensed milk for the best caramel consistency. Keep in mind that sweetened condensed milk is essential; avoid substituting it with evaporated milk as results will differ significantly. For a different flavor, graham crackers or digestive biscuits can stand in for shortbread cookies, though expect a flavor change.
Nutrition
- Serving Size: 1 bar
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null