Sea Salted Millionaire’s Shortbread

IMG_2478

You’ll love how gooey this caramel is, how buttery the shortbread tastes, and, well, chocolate.  The sea salt gives it a gourmet look, while adding zero effort.  By the way, I’m pretty sure there’s no easy way to cut one of these.  I tried heating the knife, wetting it, sharpening it, different angles, etc.  I would suggest perhaps trying a thinner layer of chocolate if aesthetic appeal is most important to you.  I, personally, was not willing to sacrifice any chocolate for visual appeal.  The fact that this side came out so straight was pure dumb luck.

To give you the heads up: this dessert is so easy to make, but takes about three hours.  However, it’s mainly just the cooling that takes time, so you can simultaneously do other things.

Ingredients:

Shortbread

  • 1 cup flour
  • 4 tbsp butter, cold, cut into small pieces
  • 1/6 cup granulated sugar
  • 1/2 tsp vanilla

Caramel

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 cup condensed milk
  • pinch salt

Chocolate

  • 1 cup chocolate, your preference (I used a higher % cocoa)
  • 1 tsp sea salt

Instructions:

Heat oven to 350F (176C).  Spray baking pan with non-stick cooking spray.  I used a 6″ round dish, as I wanted my layers to be slightly thicker, and to cut into pie shaped pieces.  Feel free to use a larger, rectangular dish, just keep an eye on the crust while baking to make sure it doesn’t burn.

IMG_2457

Combine flour and sugar.  Blend in butter until texture resembles oatmeal.  The ideal utensil for this is a food processor, however I used a hand mixer, and it worked just fine.  Add vanilla and bring the mixture together with a spatula.

Dump mixture into pan and press down evenly & firmly.  Bake for 25 minutes, or until the edges begin to golden.  Remove from over and allow to cool to room temperature.

At this point begin preparing the caramel.  Melt butter in small pot.  Whisk in brown sugar, and heat until it begins to simmer.  Whisk condensed milk and salt, allow to simmer until it’s quite thick.  Remove from heat, and allow to cool to about room temperature before pouring onto crust. Stick it back into the fridge for about half an hour.

IMG_2458

Using a double boiler (or as in my case; a bowl over a pot of hot boiling water), melt the chocolate chips.

IMG_2464IMG_2465

Pour evenly on top of chilled caramel layer (I added a fun little swirl with my spatula), and sprinkle salt on top.

IMG_2466IMG_2471

Allow to cool at room temp for 15 minutes, and then pop it into the fridge for another two hours.  Cut (or try to), and serve. 🙂

IMG_2476

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s