As in the famous words sung by…who is it? The guy that used to be with Katy Perry? Gym Class Heroes? Anyway, I know I haven’t posted in awhile (I know, it appears to be a reoccuring theme) but we’ve had guests, my sister is getting married soon…I have a lot on. But on saturday, it was my husband’s birthday – not a magical year, just nearing the middle of the 30’s…but I decided that I would help him celebrate, not with a cake, but with his very favorite dessert. Millionaire’s Shortbread.
He fell in love with this when we lived in England and he had to work at Starbucks to get British work experience so he could go back to being an environmental scientist (I know, it’s weird…whatever).
This is a super chocolate-caramel treat. It’s basically a HUGE, THICK candy bar. It’s also super simple to make.
This is what you’ll need;
1 tbsp butter
2 cups flour
2 sticks of butter
1 tea ground cardamom
1/2 tea salt
2/3 cup sugar
2 medium sized cans of sweetened condensed milk (14 oz)
2 tbsp butter
1 1b milk chocolate chips
coarse sea salt
1/2 tbsp olive oil
You have to make this in layers, so it takes a bit of time, be prepared to make bits of this, leave it and come back to it at various points of the day.
Preheat oven to 350 F
Butter a rectangular pyrex dish with your 1 tbsp of butter. Really make sure you butter it well. Leave no space unbuttered.
Next, in a separate bowl combine all shortbread ingredients and mix with your hands until the texture is that of a grainy mess with bits of butter in it. An easier way to do this is to use a cuisinart mixer, dump everything in until the mix becomes blended.
Add your mixture to the pyrex and press into the bottom of the dish until it forms a crust. Put in your oven and bake for 20-30 minutes or until the crust has just started to turn a nice yellow color with brown on the edges. Remove from oven and wait until your shortbread has completely cooled.
Okay! When your shortbread has cooled start on the caramel layer. Is this actually really easy to make, although it can get a little laborious when it actually turns to caramel. First, take your butter and start to melt it in a pot on medium-high heat. Add your condensed milk and stir with a wooden spoon, constantly. This is going to take about 15-20 minutes of good stirring and pot watching, so be prepared. For the first 10 minutes your job is to keep the milk from sticking and burning to the bottom of the pot. Then, all of a sudden, you’ll notice that the milk is turning an amber color, and then the mixture is getting thicker. As soon as you notice it BAM, your mixture starts to go a little crazy, you have to keep a close eye on it while it thickens and turns a beautiful caramel color. And then, after you have sweated out whatever toxins are in your body, it’s over. The caramel is complete! Pour over completely cooled shortbread. Let set at room temperature. (I let mine sit for 4 hours before starting on the chocolate).
Next the chocolate layer. Take a pot and fill about halfway with water. Next take a glass bowl and set it on top of the pot. Let the water come to a simmer and add your chocolate chips and olive oil. Keep stirring until the chocolate is melted and is a nice glossy brown. Pour over your caramel. Drizzle with coarse sea salt. Let sit at room temperature for 10 minutes, then cover with plastic wrap and put in the fridge. I kept it in the fridge overnight and then took it out 20 minutes before I wanted to serve.
I cut into rectangular pieces and arranged on a cake plate (as it was in lieu of my husband’s cake).
There you have it! Everyone RAVED about them, so much so, I might be making them for another upcoming celebration…maybe with lavender…