Millionaire Shortbread Bars Recipe

Millionaire Shortbread Bars Recipe was supposed to be part of my cookies class, but I changed my mind as a very special day came up before that. Today my blog turns Eleven. Yes, I have been blogging for eleven years now and it has been an amazing journey. I made new friends, established a career and on the way I have learnt a lot.

Being a food blogger was definitely not easy. When you tend to do everything by yourself, without any help, it becomes really hard. But then if everything was easy, then where is the fun? When I first started the blog Gayathri’s Cook Spot, I never even knew that I would reach here. I will link my very first post here. Please take your time to read it. You will understand how much I have learnt through these years.

Millionaire Shortbread Bars Recipe – Different layers

So what is so special about these bars? The bars constitute of three different layers with three different textures which makes the final eating experience amazing.

Shortbread Base – The first layer of these bars is a buttery shortbread base

Caramel Filling – Fudge like caramel filling as the second layer

Chocolate Ganache – A creamy dark chocolate ganache as the topping

You can find two types of bars, one with just melted chocolate toping and the pother with sily smooth ganache. I am not a great fan of crunchy chocolate topping. I prefer the smooth and creamy ganache and to make it more beautiful, I also added white chocolate ganache swirls. It makes it so pretty as well as very delicious.

Millionaire Shortbread Bars – How to serve

These bars are served at room temperature to relish the different textures. But they need to be stored in fridge in an air tight box. So if you are planning this as a dessert and making this two or three days ahead, then slice them up, arrange in an airtight box in a single layer and refrigerate. Take it out of fridge two hours before serving, let it come to room temperature and then serve.

You can also find a video demonstration of this recipe in my Instagram. Please check it out and if yu haven’t yet followed me in Instagram, please follow. I usually post a lot in my profile.

This is my very first blog post

Click on the image to read it. Even though I updated the photo later, the post is the same!

Millionaire Shortbread Bars Recipe

Gayathri Kumar

A delicious cookie bar with a shortbread cookie base, fudgy caramel filling and creamy chocolate topping.

5 from 2 votes

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Servings 16 Squares

Ingredients

  

Shortbread Base:

• 100 gm Maida
• 30 gm Almond Flour
• 2-3 tbsp Chopped Almonds
• 100 gm Cold Butter
• 50 gm Sugar powdered
• Vanilla

For The Caramel Fudge Filling:

• 400 gm Condensed milk
• 100 gm Brown sugar
• 75 gm Butter
• 1/2 tsp Salt
• Vanilla

For the Chocolate Topping:

• 200 gm Dark Chocolate
• 50 gm White chocolate
• 75 gm Low fat cream

Instructions

 

For the Base:

• Preheat oven to 175C.
• Line 7” square cake tin with parchment paper with over hanging edges.
• In a bowl, mix together, maida, sugar, almond flour.
• Add chopped almonds and mix well.
• Add ice cold butter and vanilla and rub it into the flour until it is nicely combined.
• Transfer the crumbly dough to the tin and press it well to form an even layer at the bottom of the tin.
• Bake in preheated oven for 15 minutes.
• Remove from oven and set aside.

For the Filling:

• While the base is baking, let us prepare the filling.
• In a saucepan, combine condensed milk, sugar and butter.
• Bring it to boil. Keep stirring until the mix becomes thick and a line dragged with a spatula disappears only after 3-4 seconds gradually.
• Add vanilla and salt and mix well.
• Pour this on the baked shortbread base.
• With the help of a spatula, level the top of the filling.
• Allow it to cool completely.

For the topping:

• Melt dark chocolate and white chocolate separately, either in a double boiler or in MW.
• Heat cream and add one or two teaspoons of hot cream to the white chocolate and the remaining to the dark chocolate.
• Mix well until both the chocolates are smooth.
• Pour the dark chocolate on top of the caramel filling and level it with a spatula.
• Pour the white chocolate all over the dark chocolate and with the help of a toothpick, make swirls on top so that the white chocolate forms beautiful pattern on dark chocolate.
• Allow it to completely cool.
• Refrigerate for 30 minutes.
• Use a sharp knife to slice the squares.
• Store them in an airtight box as a single layer.