Millionaire’s Shortbread – Chocolate and Caramel

Meal Type:
Product Type: Naturally Creamy Butter Salted

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Millionaire’s Shortbread – Chocolate and Caramel


  • Author: Truly Grass Fed
  • Prep Time: 2hr
  • Total Time: 4hr 30min
  • Yield: 30 1x

Description

Simply irresistible. The combination of shortbread, gooey caramel, and chocolate is just wonderful. It is super sweet, you cannot deny it, but it is worth it.


Scale

Ingredients

Shortbread

  • ½ cup Truly Grass Fed salted butter, room temperature
  • 1/3 cup sugar
  • 2 pinches salt
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour, approximately

Caramel

  • 4 tbsp salted butter, diced
  • 2/3 cup sugar
  • 1/3 brown sugar, packed
  • 3 tbsp corn syrup
  • ½ cup heavy cream
  • 1 tsp vanilla extract

Topping

  • 6 oz dark chocolate chips
  • 1 tbsp vegetable oil
  • 1 colher (sopa) de óleo vegetal
  • Sea salt flakes to sprinkle

Instructions

  1. Line the bottom and sides of a small baking dish or a baking tray (about 7×8” with parchment paper and set aside.
  2. For the shortbread dough, place the Truly Grass Fed salted butter, sugar, and vanilla into a medium bowl and whisk to combine. Add the flour and mix with your hands until a very soft dough holds together and doesn’t stick to your hand. Pressing with your fingertips, spread the dough into the baking tray in a thick and even layer. Freeze for 30 minutes.
  3. Heat the oven to 350ºF/medium/180ºC. Bake shortbread for 25 minutes until it gets a light golden brown, but still soft to the touch. Remove from the oven and let it cool on a wire rack for 30 minutes.
  4. Meanwhile, combine the butter, sugar, brown sugar, cream, and vanilla and whisk over medium heat just enough to dissolve. Keep cooking, stirring every minute, for about 10 minutes, until bubbling and thick. To check, drop half a teaspoon of the caramel into ½ iced water and pick up with your fingers to form a softball.
  5. Pour hot caramel over the shortbread base and move the baking tray to obtain an even layer. Refrigerate for 10 minutes to set.
  6. Melt chocolate in the microwave. Combine vegetable oil.
  7. Remove the baking tray from the fridge and spread a thin chocolate layer on top. Refrigerate again for 10 minutes until the chocolate starts setting. Sprinkle sea salt flakes on top and keep in the fridge for 1 hour until chocolate hardens.
  8. Remove the shortbread with parchment paper from the baking tray. Using a sharp and heavy knife, cut the shortbread into 30 squares. Keep them in an airtight container for up to 3 days.

Find out more about the product and where to find it in store!

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