Millionaire Shortbread
This beginner-friendly Millionaire Shortbread recipe features a buttery shortbread base, luscious caramel filling, and a rich chocolate topping. Made with Early Bird Farm & Mill Organic All-Purpose Flour, it ensures a melt-in-your-mouth texture and is perfect for Saint Patrick’s Day celebrations!
Equipment
- Mixing Bowl
- 8x8-inch Baking Pan
- Saucepan
- Microwave or Double Boiler
Ingredients
For the Shortbread Layer
- 2 cups Organic All-Purpose Flour Early Bird Farm & Mill
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
For the Caramel Layer
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup honey or golden syrup
- 1/2 tsp salt
For the Chocolate Topping
- 8 oz semi-sweet or dark chocolate chopped
- 1 tbsp butter or heavy cream
- Pinch sea salt optional, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a bowl, beat butter and sugar together until light and fluffy.
- Add flour and salt, mixing until a crumbly dough forms.
- Press evenly into the prepared pan and bake for 20 minutes, or until lightly golden. Let cool.
- In a saucepan over medium heat, melt butter and stir in brown sugar, condensed milk, honey, and salt.
- Stir constantly, bringing the mixture to a gentle boil. Continue stirring for 5-7 minutes until thick and golden.
- Pour caramel over the cooled shortbread and let set at room temperature for 1 hour.
- Melt chocolate with butter/heavy cream until smooth, then pour over the set caramel layer.
- Sprinkle with sea salt (optional) and let set for 30 minutes before slicing into squares.
Notes
For a crunchier base, bake the shortbread for an additional 5 minutes. Use golden syrup instead of honey for extra Irish authenticity.
Tried this recipe?Let us know how it was!