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–+ servings
Millionaire's Shortbread, aka Caramel Shortcake

Authentic Millionaire's Shortbread or Caramel Shortcake (Shortbread with Caramel and Chocolate)

Course Bread, Cookies & Pastries
Cuisine British, Scottish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Calories 200
Author Christina Conte adapted from M. Andrews
A rich Scottish treat with a shortbread base.

Ingredients

  • 1 recipe shortbread see recipe card below

Caramel Layer

  • 6 oz butter (1 1/2 sticks)
  • ¾ c sugar
  • 3 Tbsp Lyle's Golden Syrup available in British or specialty shops (omit if you cannot find it)
  • 7 oz condensed milk (½ of a 14 oz can)
  • 8 oz chocolate (for top layer) good quality, dark (or milk)
US Customary - Metric

Instructions

  • Preheat oven to 350º F (170º C)

Make the Shortbread

  • Make the recipe and lightly prick with a fork and bake for about 20 minutes. Set aside to cool.

Make the Caramel

  • Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color. If you have a candy thermometer, bring it to the soft ball stage 235-240F (113-115C). Otherwise, test a drop in a cold glass of water, and when it forms a soft ball, it's ready.
  • Pour caramel over cooled shortbread, and set aside to cool.

Finish the Millionaire Shortbread Bars

  • When the caramel has set, melt the chocolate (I put it in the microwave on "defrost") and spread it evenly over the top of the caramel layer.
  • Refrigerate before cutting into slices, and store in an airtight tin or freeze.

Notes

  • Use milk chocolate if you prefer it to dark.

Nutrition

Serving: 1 | Calories: 200kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 70mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 243IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1mg
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