Millionaire's Shortbread

 


Millionaire's Shortbread

Ingredients

Crust:

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/3 cup (about 1 1/3 oz.) powdered sugar

1/2 cup chopped toasted pecans

1/2 tsp. table salt

3/4 cup (6 oz.) cold unsalted butter, cubed

Cooking spray

Caramel Layer:

1 (14-oz.) can sweetened condensed milk

1 cup packed light brown sugar

1/2 cup (4 oz.) unsalted butter, softened

1/2 cup heavy whipping cream

1/2 cup cane syrup (such as Steen's)

1/2 tsp. table salt

1 tsp. vanilla extract

Chocolate Layer:

1 (8-oz.) extra-bittersweet (70%) chocolate baking bar (such as Ghirardelli), chopped

Flaky sea salt (optional)

Directions

Prepare the Crust:

Preheat oven to 350°F. Pulse flour, powdered sugar, pecans, and salt in a food processor until thoroughly combined and pecans are finely chopped, 8 to 10 pulses. Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses.

Line bottom and sides of a 13- x 9-inch baking pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly coat foil with cooking spray.

Press flour mixture evenly and firmly into bottom of prepared baking pan.

Bake crust:

Bake in preheated oven until lightly browned, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes.

Prepare the Caramel Layer:

Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan. Cook over medium, stirring constantly, until a candy thermometer registers between 236°F and 239°F, about 20 minutes. Remove from heat, and stir in vanilla.

Immediately pour over cooled Crust, and spread evenly using a small offset spatula. Let cool completely, about 2 hours.

Prepare the Chocolate Layer:

Place chopped chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM (50% power) until melted and smooth, about 2 minutes, stirring every 30 seconds. Spread chocolate evenly over cooled Caramel Layer.

Let stand 5 minutes; sprinkle with flaky sea salt, as desired. Chill shortbread until Chocolate Layer is just set, about 10 minutes.

Cut cookies:

Lift shortbread out of pan using foil overhang as handles, and transfer to a cutting board. Cut shortbread in half crosswise to create 2 (6 1/2- x 9-inch) rectangles. Cut each rectangle in half to form 4 (3 1/4- x 9-inch) rectangles. Cut each rectangle crosswise into 8 equal pieces. Store shortbread between layers of parchment paper or wax paper in an airtight container at room temperature for up to 1 week.

 

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