How best to cut millionaire's shortbread without it cracking?

If you've gone through all this effort to make your millionaire's shortbread bars, the last thing you need is to crush them while cutting! I highly recommend using a very sharp knife, like a carving knife. These can glide through the thick layers without a lot of effort. Another great tip is to let the bars come to room temperature. The chocolate will be less prone to crack at this stage, although the caramel can get a little messy!

Why add oil to melting chocolate in millionaire shortbread?

Have you ever sliced a bar of chocolate with a knife? It likely shattered or broke into pieces. If you don't add oil to the chocolate for these millionaire shortbread bars, you're likely to experience the same problem. If the chocolate shatters on top, it'll be hard to cut the bars evenly, and they won't have the same beautiful presentation. Fortunately, it just takes a little oil to make the chocolate slightly softer without distracting from the delicious dark chocolate flavor.

Can you freeze Millionaire's shortbread?

Absolutely! Millionaire bars actually freeze very well. Be sure to let the whole mixture set and cool first. After slicing the bars, wrap them with several layers of plastic wrap and/or foil, then tuck them away in a freezer safe bag for 3-6 months. When you're ready to serve them, let them thaw in the fridge then warm up to room temperature.

Millionaire's Shortbread

Description

Millionaire's Shortbread are a triple-layered treat with the perfect balance of textures and flavors. These bars are made with a layer of buttery shortbread topped with chewy homemade caramel and a layer of decadent chocolate on top. They're like a Twix bar but better — rich, buttery, and sweet.

Ingredients

For the shortbread base:

3/4 cup (170 grams) unsalted butter, softened
2/3 cup (150 grams) light brown sugar
1 teaspoon vanilla
2 cups (240 grams) all-purpose flour
1/2 teaspoon salt

For the caramel layer:

3/4 cup (170 grams) unsalted butter, cubed, at room temperature
14 ounce (300 ml) can sweetened condensed milk
1 cup (220 grams) light or dark brown sugar
1/3 cup (113 grams) corn syrup
1/4 cup (57 grams) heavy cream
1 teaspoon vanilla
1 teaspoon salt

For the chocolate topping:

3 ½ ounces (100 grams) semi-sweet chocolate, finely chopped
1 tablespoon neutral oil or butter

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Instructions

Make the shortbread base:

Preheat oven to 350°F. Prepare a 9-inch square baking pan with cooking spray. Then, line with 2 sheets of parchment to cover all sides of the pan, leaving an overhang on 2 of the edges for easy removal.
In a large mixing bowl, add butter, brown sugar, and vanilla. Using an electric hand mixer, beat the ingredients together until it looks fluffy, about 2 minutes. Add flour and salt to the bowl and beat in until smooth and well-combined.
Place into the prepared baking pan then spread out evenly with your hands or a spatula. Place into the oven for 35 minutes.
Remove from the oven and gently press down any puffed up parts. Transfer pan to a cooling rack and allow to cool completely.

Make the caramel layer:

Add butter, sweetened condensed milk, brown sugar, corn syrup, and heavy cream to a medium to large saucepan. Heat over medium heat and, stirring constantly, bring the mixture to a bubble. Continue to stir vigorously, while the mixture bubbles, until it reaches 236F on a candy thermometer. It may seem like the caramel gets stuck at around 220-225 for a while, but just power through and it will eventually come up to temperature.
Remove the pan from the heat, add in the vanilla and salt, then stir to combine. Immediately pour the hot caramel over the slightly cooled shortbread base. Place into the fridge to fully cool and set, at least 2 hours.

Add the chocolate topping:

Add chocolate and oil into a medium microwave-safe mixing bowl. Microwave in 30 second intervals, stirring in between, until fully melted.
Pour the melted chocolate over the cooled caramel layer. Place back into the fridge for another 2 hours to harden and set.
When chocolate is hardened, remove from the pan, then slice into 16 slices with a very sharp knife.

Notes

How to store: Millionaire shortbread should be stored in an airtight container in the fridge for 5-7 days. For the best texture, be sure to let the slice come to room temperature first. Otherwise, the caramel may be too hard to chew.

How to freeze: Wrap the sliced bars in several layers of plastic wrap and then freeze them in a freezer-safe bag for several months. Thaw in the fridge, then let them warm up at room temperature before eating.

Prep Time: 30 minutes
Set Time: 4 hours
Cook Time: 50 minutes
Category: Dessert
Method: Bake/Stovetop/Chill
Cuisine: Scottish