So this recipe comes from America’s Test Kitchen. They have a recipe for millionaire’s shortbread. Why do I call mine Billionaire instead? Because I’ve bumped it up a notch and made it more decadent. I added some Bourbon to the caramel and some flake sea salt to the chocolate topping. Enjoy!
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 tsp kosher salt
- 2 stick of unsalted butter, melted
- 1 14oz can sweetened condensed milk
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup cron syrup
- 1 stick unsalted butter
- 1/2 tsp sea salt
- 3 tbsp. Bourbon
- 9 oz chopped chocolate
- Flake sea salt
Pre-heat your oven to 350° and place the rack in the lower-middle position. Take a 13″ x 9″ baking pan and line it with a foil sling. Having heavy aluminum foil really helps here. Line it the long way first, then another sheet the short way. This makes getting the bars out super easy. Spray it with non-stick cooking spray, this helps getting the foil off the bars.
Combine the flour, sugar, and salt in a medium bowl. Add the melted butter and combine until all of the flour mixture is moistened. Press into the pan until you have an even layer. It helps to use a flat object, like a measuring cup, to press the dough down. Take a fork and prick the dough all over. Bake until light brown, about 30 minutes. Allow to cool until it’s barely warm.
For the filling, combine all of the ingredients except the salt in to a heavy-bottomed saucepan. I like to use my Le Creuset Dutch oven. Cook over medium heat, stirring, until the mixture is between 236 to 239 degrees. A candy thermometer really comes in handy here. This will take 20 or so minutes. Keep an eye on it, the bottom can scorch really quickly if you don’t stir enough. Once it reaches temperature, take it off the heat and stir in the salt. Pour, carefully as it’s molten, over the cookie bottom. Allow to cool completely (about 30-45 minutes if you put it in the refrigerator).
Once it is completely cool, put the chopped chocolate into a microwave proof bowl. Nuke for 20 seconds at a time. Stir in-between nukes and let it set for 5 minutes between. Keep nuking until the chocolate is completely melted and smooth. Pour ontop of the caramel and smooth out. An offset spatula really helps here. Sprinkle with flake sea salt and allow to cool complete.
Once completely cool, use the foil sling to remove it from the pan and carefully peal the foil away from the bars. Double check to make sure the foil didn’t rip and that you have pieces stuck to your bars. No one wants a bite of foil!
Carefully cut into bars, the cookie portion can be very crumbly.