Best Millionaires Shortbread Recipes

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MILLIONAIRES SHORTBREAD



Millionaires Shortbread image

I saw this today on 5 Ingredient Fix and want to make sure I know to find the recipe when I'm ready to make this -- DH requests!

Provided by kittycatmom

Categories     Bar Cookie

Time 30m

Yield 24-36 bars

Number Of Ingredients 7

1 cup butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
2 (14 ounce) cans sweetened condensed milk
2 tablespoons butter
3/4 lb good-quality milk chocolate

Steps:

  • Shortbread:.
  • Preheat the oven to 350 degrees F.
  • Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
  • Caramel Layer:.
  • In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • Chocolate Topping:.
  • In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard.
  • Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or keep in the fridge for a yummy sweet and cool treat!

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES



Millionaires Shortbread - Chocolate, Ginger and Caramel Slices image

My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee.

Provided by French Tart

Categories     Bar Cookie

Time 1h10m

Yield 16 Millionaire's Shortbread Slices

Number Of Ingredients 9

225 g butter shortbread cookies
125 g butter, melted
150 g butter
150 g soft brown sugar
397 g carnation condensed milk
75 g stem ginger in syrup, drained and chopped (optional)
115 g dark chocolate, melted
115 g milk chocolate, melted
2 teaspoons vegetable oil

Steps:

  • You will need:.
  • A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
  • To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
  • Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
  • Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
  • Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
  • Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
  • Hide the remaining slices from all other family members and friends!

Nutrition Facts : Calories 393.7, Fat 26.5, SaturatedFat 14.8, Cholesterol 49.6, Sodium 205.3, Carbohydrate 38.6, Fiber 1.9, Sugar 28.5, Protein 4.6

MILLIONAIRES SHORTBREAD OR CREAMY CARAMEL AND OAT SQUARES



Millionaires Shortbread or Creamy Caramel and Oat Squares image

This is a well used recipe in my house-everybody loves it, and it's so simple to do! I sent some of these to my husband's office as part of a Christmas cookie platter, they fought over these-so I guess they liked them! N.B-If you need help with conversions please see HokiesLady's review!

Provided by Noo8820

Categories     Kid Friendly

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 8

3 1/2 ounces butter
4 tablespoons light muscovado sugar
4 1/2 ounces plain flour
1 1/2 ounces rolled oats
1 ounce butter
1 ounce light muscovado sugar
7 fluid ounces condensed milk
3 1/2 ounces dark chocolate

Steps:

  • Beat the butter and sugar until fluffy, and then beat in the flour and oats.
  • Press the mixture into an 8" square tin, and bake at Gas mark 4 for 25 minutes until golden. Allow to cool.
  • For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.
  • Pour over the biscuit base and leave to set.
  • Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions. If you do it when completely set, the chocolate shatters.

Nutrition Facts : Calories 268.7, Fat 15.2, SaturatedFat 9.4, Cholesterol 30.3, Sodium 94.1, Carbohydrate 32.1, Fiber 2, Sugar 18.8, Protein 4.6

MILLIONAIRES SHORTBREAD



Millionaires shortbread image

crunchy, rich shortbread with caramel and chocolate? Pure heaven. A sprinkle of salt, preferably French or gray sea salt, over-the-top really brings it to life. You'll be glad this recipe makes two pans. Shortbread is only as good as the butter you put in it. Splurge on a high and Irish or French butter for the shortbread and...

Provided by Lynnda Cloutier

Categories     Cookies

Number Of Ingredients 11

shortbread:
1/2 pound unsalted butter, two sticks, cut into small pieces, plus more for greasing the pan
2 cups all-purpose flour, plus more for preparing the pan
2/3 cup granulated sugar
1/2 teaspoon kosher salt
caramel layer:
two cans sweetened condensed milk, 14 ounces each
2 tablespoons unsalted butter
chocolate topping:
12 ounces good quality milk chocolate, chopped
fleur de sel or flaky sea salt, for garnish

Steps:

  • 1. for the shortbread, preheat the oven to 350°.
  • 2. Butter two square nonstick pans, 8 inches, and coat with flour, tapping off the excess. Put the flour, sugar, and salt in a food processor and pulse once. Add the butter and pulse until the mixture resembles peas. Press the shortbread mixture into the prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
  • 3. For the caramel layer, in a heavy bottomed pan over medium low heat, mix the condensed milk and 2 tablespoons butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, 15 to 20 minutes. Pour the caramel over the shortbread and spread evenly using an offset spatula. Cool to room temperature.
  • 4. For the chocolate topping, in a glass bowl set over a pan of simmering water, melt the chocolate. Once the chocolate is melted, pour it over cooled caramel layer. Sprinkle a little fleur de sel over the surface of the chocolate garnish. Cool at room temperature for about 10 minutes and then place in refrigerator to set completely. Cut into 2 inch squares and serve. Makes 32 pieces.

MILLIONAIRES SHORTBREAD



Millionaires Shortbread image

Shortbread, caramel, chocolate heaven!!

Provided by danielleplatt85

Time 1h

Yield Serves 24

Number Of Ingredients 0

Steps:

  • Preheat oven to fan 150°C, conventional 170°C, gas 3.
  • Grease and line the base of a rectangular tin 28x 18 x3cm with baking parchment.
  • Place flour in a large bowl and then rub in the butter until the mixture resembles breadcrumbs.
  • Stir in sugar.
  • Knead well to form a smooth dough.
  • Press dough into prepared tin, press down evenly with the back of a spoon and bake for 25 minutes until lightly golden. Allow to cool in tin.
  • To make the topping, place butter, condensed milk and brown sugar in a non stick pan over a gentle heat. Melt ingredients together stirring continuously, and then boil for 5 minutes stirring continuously. Add vanilla essence and beat well. Pour evenly over the cooked base in the tin and allow to cool.
  • Place chocolate in a small heatproof basin and melt over a pan of boiling water.
  • Spread melted chocolate over topping and allow to set thoroughly before removing from baking tin.

MILLIONAIRES' SHORTBREAD



Millionaires' Shortbread image

Whether in small sqaures or bars, this caramel shortbread is always popular. The different textures are the principal appeal - the crunch of the shortbread base, the caramel in the middle and the cold, crisp chocolate on top.

Provided by fetchgirl

Time 50m

Yield Makes Squares

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
  • To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the 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 in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
  • To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
  • For the topping, melt the 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.

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