Description
This Millionaire Shortbread recipe features a buttery shortbread base topped with a rich caramel layer made from condensed coconut milk, and finished with a smooth dark chocolate topping. It offers a delightful combination of textures and flavors, perfect for a decadent dessert treat.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour
Caramel Layer
- 1 can (14 oz) condensed coconut milk
- Pinch of salt
Chocolate Topping
- 1 cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the shortbread.
- Make Shortbread Base: In a mixing bowl, cream together the softened butter and granulated sugar until fluffy. Gradually add the all-purpose flour and mix until the dough becomes crumbly. Press this mixture evenly into the bottom of the prepared baking dish.
- Bake Shortbread: Bake the shortbread base for 20-25 minutes or until it turns golden brown. Once baked, remove from the oven and allow it to cool completely before adding additional layers.
- Prepare Caramel Layer: In a saucepan over medium heat, combine the condensed coconut milk and a pinch of salt. Stir continuously until the mixture thickens, approximately 5-7 minutes. Pour this warm caramel evenly over the cooled shortbread base.
- Add Chocolate Topping: Melt the dark chocolate chips together with coconut oil until smooth, using a double boiler or microwave in short bursts, stirring frequently. Pour the melted chocolate gently over the caramel layer to create a smooth top layer.
- Set and Serve: Refrigerate the assembled shortbread for at least two hours or until the chocolate is fully set. Once firm, cut into approximately 16 squares and serve.
Notes
- Allow the shortbread base to cool completely before adding the caramel layer to prevent it from melting into the base.
- Use parchment paper lining for easy removal and cleaner edges when cutting.
- For a firmer caramel, you can cook the coconut milk mixture slightly longer, but be careful not to burn it.
- The chocolate topping can be customized with milk or white chocolate if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
