Zutaten für Millionaire's Shortbread
- Unsalted Butter
- Unbleached All Purpose Flour
- Granulated Sugar
- 1/2 teaspoon kosher salt
- Sweetened Condensed Milk
- Milk Chocolate
- Pinch of fleur de sel (sea salt flakes)
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Zubereitung von Millionaire's Shortbread
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch square baking pans.
- In a food processor, combine flour, sugar, and salt. Pulse once.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Divide the mixture evenly between the prepared pans. Press firmly into the bottom of each pan to create an even layer.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool completely in the pans.
- While the shortbread cools, prepare the caramel: In a heavy-bottomed saucepan over medium-low heat, combine the sweetened condensed milk and butter.
- Bring the mixture to a gentle boil, stirring constantly. Continue to stir until the caramel thickens and turns a rich amber color (about 15-20 minutes).
- Once the shortbread is completely cool, pour the caramel evenly over the shortbread in each pan.
- Spread the caramel to create an even layer.
- Let the caramel cool to room temperature.
- Prepare the chocolate topping: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chocolate, stirring occasionally until smooth.
- Pour the melted chocolate over the caramel layer in each pan.
- Sprinkle a pinch of fleur de sel over the chocolate.
- Let the chocolate cool at room temperature for about 10 minutes.
- Refrigerate for at least 2 hours, or until the chocolate is set.
- Cut into 2-inch squares and serve.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
2 g
Zucker
92g
Fett
37g
Kohlenhydrate
9g
