Milk Chocolate Millionaire's Shortbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
You've got to try this Milk Chocolate Millionaire's Shortbread because it's honestly simpler to make than you'd think. With just 55 minutes from start to finish, you can have a show stopping dessert on the table without spending your whole afternoon in the kitchen. The pecans in this recipe are packed with healthy fats and antioxidants, so you can feel a tiny bit virtuous while indulging in that rich chocolate and buttery shortbread. Best of all, the ingredients are basic pantry staples, so you probably have most of them already. Trust me, once you taste that first bite of creamy chocolate and crispy pecan studded shortbread, you'll understand why this is called millionaire's shortbread.
Ella x
Ingredients
- 250 gbutter(softened)
- 200 gsugar
- 250 gall-purpose flour
- 400 gmilk chocolate chips
- 60 mlunsalted butter, melted
- 2 eggeggs
- 100 gpecans(chopped)
- 10 gsalt
- 5 gflaky sea salt(optional)
- 5 gbaking powder
- 30 mlmilk(for wet ingredients)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper.
Tip: For easy removal, make sure to grease the pan with butter or cooking spray.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: If using the microwave, be careful not to overheat the chocolate.
- 5
Add the melted chocolate to the wet ingredients and mix until combined.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 6
Pour the dry ingredients into the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the dough.
- 7
Transfer the dough to the prepared baking pan and smooth the top.
Tip: Make sure to press the dough evenly into the pan.
- 8
Sprinkle the chopped pecans over the top of the dough.
Tip: You can adjust the amount of pecans to your liking.
- 9
Bake for 30-35 minutes or until the edges are lightly golden.
Tip: Make sure to rotate the pan halfway through baking to ensure even cooking.
- 10
Remove from the oven and let cool completely in the pan.
Tip: Make sure to let the shortbread set before cutting into it.
- 11
Once cooled, cut into bars and sprinkle with flaky sea salt if desired.
Tip: This adds a touch of elegance to the dish.
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