For the Shortbread:
- 1 1/2 cups all-purpose flour
- 12 Tablespoons (3/4 cup) butter (cold and sliced)
- 7 Tablespoons sugar
For the Caramel:
- 11 Tablespoons (2/3 cup) butter
- 10 oz can condensed milk
- 7 Tablespoons Lincoln County Reserve 100% Pure Maple Syrup
For the Chocolate:
- 12 oz chocolate (choose your favorite)
Part 1: Shortbread
- Preheat oven to 350 degrees F (180 degrees C)
- Combine flour and butter cubes and pulse in the food processor until you form a fine breadcrumb mixture.
- Add sugar and mix until incorporated. Voila, you’ve made your shortbread mixture!
- Next, pour the shortbread mixture into a 9×9-inch baking pan lined with parchment paper. Press the shortbread down to create a firm crust in the pan. Bake at 350 degrees Fahrenheit for 30 minutes or until golden.
- Set aside and let the shortbread cool to room temperature. While the shortbread is cooking, you can prepare the caramel.
Part 2: Caramel
- Mix butter, maple syrup, and condensed milk in a saucepan over medium heat. Keep stirring until you form a smooth mixture. Increase the heat and bring mixture to a boil. Continue stirring until the mixture is thick and golden brown. Let it cool for a bit before proceeding.
- Pour the caramel over the shortbread. Set aside to let the caramel cool completely.
Part 3: Chocolate
- Melt the chocolate. The simplest way is to microwave in 20-second intervals and stir in between. Repeat until the chocolate is 75% melted. Stir until the chocolate is smooth and melted.
- Pour the chocolate over the cooled caramel. Refrigerate for an hour to allow the ganache to cool.
- Slice into squares and enjoy! Goes really well with a cup of coffee or warm milk.
Tips & Tricks
- Want to balance out the sweetness of the chocolate and caramel? Drizzle some sea salt to really make these flavors pop! It adds a nice crunch to the snack as well.
- Millionaire’s shortbread can last in the freezer for up to three months. Double-wrap the bars in aluminum foil and place it in an airtight container. Before serving, let thaw overnight on the countertop.
- When melting chocolate with a microwave, do not microwave for over 20 seconds at a time to avoid overheating and curdling.
- Want a prettier presentation to wow your friends? Swirl some white chocolate into your dark chocolate ganache and you’ll look like a pro in their eyes!
- No time to make shortbread from scratch? You can try this hack instead: combine crushed shortbread cookie and melted butter. It may not taste as good as freshly baked shortbread, but it’s still so good and saves you a lot of time.
- Use any type of chocolate you prefer. I like using half milk chocolate and half semi-sweet chocolate. You could even use white chocolate. It’s totally up to you!