Millionaire Shortbread Bars
Millionaire Shortbread Bars
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
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50 min
Prep Time
03 hrs 10 min
Total Time
48
bars Ingredients
Crust
1 cup Land O Lakes® Butter, softened
12 cup granulated sugar
2 cups (240 grams) all-purpose flour
12 teaspoon salt
Caramel
1 (14-ounce) can sweetened condensed milk
1 cup firmly packed brown sugar
12 cup Land O Lakes® Heavy Whipping Cream
12 cup light corn syrup
12 cup Land O Lakes® Butter
12 teaspoon salt
1 teaspoon vanilla extract
Chocolate
8 ounces bittersweet chocolate, finely chopped
1 teaspoon flaky sea salt
How to make
-
STEP 1
Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
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STEP 2
Combine 1 cup butter and granulated sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
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STEP 3
Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
Tip: Pouring Caramel
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STEP 4
Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set but not yet fully chilled. Let bars sit at room temperature 20 minutes before cutting.
Tip: Spreading Chocolate
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STEP 5
To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (6 1/22x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.
Tip #1
Let the bars rest at room temperature a bit before cutting into sticks. If the chocolate is too cold, it will crack when cut.
170 Calories
9 Fat (g)
20 Cholesterol (mg)
160 Sodium (mg)
20 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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