brown butter caramel millionaire shortbread cookies
The first thing I said when I ate this was:
“This is the best cookie I’ve ever had”
what is a millionaire shortbread?
I actually saw the original recipe on the America’s Test Kitchen instgram page and before I knew it, my hands had just taken over and I was rifling through my pantry for a can of sweetened condensed milk.
The original recipe does not call for browning the butter. It’s also incredibly specific on the chocolate melting. I browned my butter gently to add another layer to the caramel. WORTH IT!
I also skipped the grating chocolate and just used chocolate chips (dark chocolate) melted in the microwave in 15 second increments until it was smooth and spreadable.
The end result is magic. Crunchy buttery shortbread, soft oozy (but not too oozy) salty caramel, creamy smooth chocolate. Yes.
Make these. Be happy.
2.5C (12.5oz) AP flour
1/2C (3.5 oz) granulated sugar
3/4 tsp salt
16TBSP melted unsalted butter
Preheat oven to 350
Line a 9x13 pan with foil
Whisk together flour, sugar and salt in a medium bowl. Pour in melted butter
Using a spatula, mix until dry ingredients are equally moistened.
Sprinkle dough into pan and press down into an even layer with your fingers and palms.
Poke the shortbread in rows with the times of a fork.
Bake 20-25 mins until edges are golden.
While the shortbread cools, make the caramel.
1 (14oz can) sweetened condensed milk
1 cup (7.5oz) packed brown sugar
1/2C heavy cream
1/2C light corn syrup
One stick, or 8TBSP unsalted butter
In a medium saucepan over low heat melt the butter and brown it until just dark golden in color.
Add the rest of the ingredients and cook over medium heat stirring darn near constantly for 16-18m until the mixture reaches 230-235 degrees.
Pour over cooled shortbread and let sit at room temp until cooled, about 1-2hours.
8oz dark chocolate chips
Melt in microwave in 15 second increments until melted and smooth.
Spread over cooled caramel layer and cool in fridge 10 mins then slice.