Salted Caramel Millionaire's Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's something magical about homemade salted caramel shortbread that makes you feel like you're treating yourself to something truly decadent. The best part? This showstopper comes together in under an hour, making it perfect for when you want impressive results without spending all day in the kitchen. The brown sugar in this recipe adds a lovely depth of flavor while providing beneficial minerals like potassium and magnesium that white sugar doesn't offer. What I love most is how simple the ingredients are and how forgiving the technique can be, even for less experienced bakers. One bite of that buttery shortbread base paired with silky caramel and a hint of sea salt reminds you why this dessert earned its "millionaire" name.
Ella x
Ingredients
- 250all-purpose flour
- 200unsalted butter
- 200granulated sugar
- 100brown sugar
- 20sea salt
- 6 capsulesbaking powder
- 120unsalted caramel sauce
- 120heavy cream
- 20flaky sea salt
- 100white chocolate chips
- 50butter
Detail level
Instructions
- 1
Preheat the oven to 160°C. Line an 18cm square baking pan with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and sea salt. Set aside.
- 3
In a large bowl, cream the butter and sugars until light and fluffy. Add the flour mixture and mix until just combined.
Tip: Make sure to avoid overmixing the dough.
- 4
Press the dough into the prepared baking pan and smooth the top.
Tip: Make sure the dough is evenly distributed and the edges are smooth.
- 5
Bake for 20-25 minutes or until the edges are lightly golden.
Tip: Avoid overbaking the shortbread.
- 6
Remove from the oven and let cool for 5 minutes.
- 7
Pour the caramel sauce over the shortbread and smooth the top.
Tip: Make sure the caramel is evenly distributed.
- 8
Drizzle the heavy cream over the caramel and smooth the top.
Tip: This will create a shiny, caramelized top.
- 9
Sprinkle the flaky sea salt over the top.
Tip: This will add a nice textural element to the shortbread.
- 10
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the white chocolate is melted and smooth.
- 11
Pour the melted white chocolate over the shortbread and smooth the top.
Tip: This will create a smooth, creamy top.
- 12
Refrigerate the shortbread for at least 30 minutes to set the white chocolate.
- 13
Cut into squares and serve.
Tip: Make sure to cut the shortbread into neat squares.
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