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Nutrition Facts
Serving Size 1 (73g) Recipe makes 24 servings
Calories 317
Calories from Fat 142		(44%)
Amount Per Serving		%DV
	Total Fat 15.8g	24%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 163mg		6%
Potassium 189mg		5%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 0.8g	3%
	Sugars 30.9g
Protein 4.9g		9%
detailed view... how is this calculated?

Millionaire's Shortbread

Recipe #364591 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: diner524
Apr 5, 2009

I saw this made on food network for the "5 Ingredient" show. Looks so delicious, so posting for safe keeping. This is a Scottish recipe, which is where the chef initially tasted it and brought it back from her trip to Scotland. Being that I am Scottish I just had to keep this recipe and will update once I make it!!!

SERVES 24 , 2 dozen bars (change servings and units)

Ingredients

Shortbread

1 cup butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer

2 (14 ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping

3/4 lb milk chocolate, use a good-quality milk chocolate

Directions

1
Preheat the oven to 350 degrees F.
2
Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
3
Caramel Layer:.
4
In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
5
Chocolate Topping:.
6
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard. Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or my favorite - keep in the fridge for a yummy sweet and cool treat!

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Featured Reviews for This Recipe

From: Chef #346812

On Aug 4, 2009

I watched the same show and had to try it myself. I was impressed! I think it tastes similar to a twix candy bar! Thanks for posting! Oh also- I made mine in a 9x13 pan and it was great!

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From: I'mPat

On Apr 22, 2009

The DS took this to his recreation music group and I'm only sorry now that I scaled it back to a half batch, for I should have doubled it, it was so popular and so many recipes went out the door that day between staff and clients (adults with intellectual and or physical challenges). Thank you diner524, looks like this will be made in a lot of households downunder.

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From: cookiemakin'mama

On Apr 17, 2009

good recipe! i saw this on tv a couple of weekends ago and was glad to find someone had already posted it on here. this is a very rich bar but super yummy! the only reason i'm knocking off a star is because it took me 45 minutes of stirring to get the s.c. milk to turn to a caramel color....i thought my arm was going to fall off!

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From: invictus

On Apr 16, 2009

This recipe was a calamity of errors on my part but even so it turned out absolutely fabulous. I should have been smart enough to half the recipe but it didn't even occur to me until it was too late. I cut in the butter the old fashioned way, no processor required. I only have one 8x11 pan so I decided to use a large pan instead. I used a 13x11 pan and increased my cooking time by about 7 minutes to make up the difference. Then I realized I didn't add in the salt which in the end didn't make a difference. After cooking only one can of sweetened condensed milk with the full amount of butter for the caramel I realized that the recipe called for two. The shortbread had already cooked, the caramel already on the stove. So I decided to just go ahead with the one can and spread a rather thin layer over the shortbread. Topped that with the chocolate and let it cool. Upon taking a bite it was decadent and melt-in-my mouth delicious. I even wonder if the two cans of milk would have been too sweet. Next time I'll just cut the recipe in half, lol!

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