Remember when I told you about the Secret recipe Club last month?
Amanda from Amanda’s Cookin‘ came up with the great idea to have a club, where we exchange names to make recipes from each others blog. The blog you received, and the recipe you pick , is a secret until the reveal day. If you have a food blog, with at least 60 recipes,we would love for you to join us.
And guess what?
It’s Reveal Day!!!
Heather has some great recipes and it didn’t take me long to pick one. I have wanted to make Millionaire’s Shortbread for a long time and this was finally my chance. Millionaire’s Shortbread consist of a shortbread base, a layer of caramel, topped with a layer of chocolate. It’s sweet, chewy, and truly decadent.
I did do a few things different but I think I stayed true to the recipe.
The changes I made from Heather’s recipe are…
1. The Shortbread.
I used a little more sugar, a little less butter, and I left the egg out completely
2. The caramel.
I didn’t have the time to boil the cans of sweetened condensed milk for 3 hours so I made my caramel on the stove. Heather also added a bit of sea salt to her caramel, I added a vanilla bean. It was killer caramel if I do say so myself.
3. The chocolate topping.
Heather added some corn syrup and 1/2 a cup of butter to 6 oz of chocolate to make her chocolate glaze. I used about 9 oz of chocolate and added 2 tablespoons of coconut butter. And on some, I sprinkled a little Fleur de Sel Sea Salt .
This recipe is rich and makes a lot. I decorated a few with some of my cute sugar decorations. I boxed these up to give them away with some other goodies as a gift. They were very well received!
I think Heather summed it up quite nicely when she said, “If you don’t know about this amazing confection it’s about time you did. It’s one part shortbread, one part caramel and one part chocolate and the whole thing together ends up being rather addictive.”
Thanks Amanda and Heather. To see the original recipe, you can find it here at Eggs, cream and honey.
|Millionaire’s Shortbread Recipe||
- 2 sticks butter, cut into small pieces,
- 2 cups all-purpose flour,
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- 1 vanilla bean, scraped,
- 9 oz dark chocolate
- 2 Tbs coconut oil
- Sea Salt (optional)
- Preheat the oven to 350 degrees F.
- Grease a 9×13 in pan.
- Place the flour, sugar, butter, and salt in a food processor and pulse until mixture resembles peas.
- Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes.
- Remove from the oven and let cool completely.
- In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and butter, and vanilla seeds.
- Slowly bring the mixture to a boil, stirring continuously.
- Continue stirring over the heat about 15 minutes or until mixture becomes thick and amber in color,
- Pour the caramel over the cooked shortbread and spread evenly using an offset spatula.
- Cool to room temperature.
- In a glass bowl set over a saucepan of simmering water, melt the chocolate and coconut butter.
- Once chocolate has melted, pour it over the cooled caramel layer.
- Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to set
- Cut and enjoy, or store in an airtight container, at room temperature