Millionaire’s Shortbread

These bars remind me so much of a Twix bar, only being homemade and all, they are clearly a million times better (hehehe…get it?  A million?  Okay, I’ll stop).  Seriously though, these are an absolute treat.  Buttery crumbly shortbread topped with dulce de leche and a chocolate glaze…it’s truly something that’s more than the sum of its parts.  And believe me, I like Twix, but there’s partially hydrogenated oil and all sorts of other weird things in them, so when I saw this recipe while perusing a lovely little cookbook called Baked, I knew it had to be put on my priority food to-do list.  After making these bars, I can’t help but look back and giggle at the note at the bottom of the recipe: “These will last 4 days in the fridge.”  I don’t think these could last 4 days in ANY house, given the fact that they lasted about 4 hours in mine.  I couldn’t resist these things.  Let’s get to the recipe:

Shortbread Ingredients:
1/2 cup sugar
1.25 cups unsalted butter, softened
12.5 oz all purpose flour (2.5 cups)
1 extra large egg yolk, beaten

Dulce de Leche Ingredients:
2 14oz cans sweetened condensed milk

Chocolate Glaze Ingredients:
6 oz dark chocolate (70% cacao), chopped
1 tsp light corn syrup
1/2 cup unsalted butter, cut into cubes

Preheat the oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment (or a hand mixer), spread the butter around the bowl by mixing for about 10 seconds on medium.  With the mixer still on, stream in the sugar, and beat until the sugar and butter are blended.  Add in 2 cups of the flour and mix on medium until it just disappears.  Add the egg yolk, beat for a few more seconds until combined, then turn the dough out onto a lightly floured work surface.

Shape the dough into a 6×6 inch square, then sprinkle the remaining 1/2 cup flour on the surface of the dough.  Fold the dough over, and knead until the flour is incorporated, and the shortbread is beautifully smooth.

Butter a 9×13 inch baking dish, and press the dough out into the pan.  Prick the dough all over with a fork:
Bake for 20-22 minutes, until golden brown.  Let the shortbread cool completely on a wire rack.

For the dulce de leche filling, basically we want to caramelize the sweetened condensed milk.  I found it easiest to just cook the sweetened condensed milk in a saucepan over medium heat for about 15-20 minutes until it caramelized, but you MUST stir frequently with a spatula, or it will burn.  An alternate method is to cook it in a double boiler for an hour, but I’m too impatient for that.  Pour the dulce de leche over the cooled shortbread, and pop it into the fridge for an hour, until the dulce de leche has cooled as well.

Onto the chocolate glaze!  In a double boiler, melt the chocolate, corn syrup, and butter together, giving it a stir every once in a while.  Pour the mixture over the chilled dulce de leche layer and spread it evenly with a spatula.  Refrigerate for an hour until the glaze hardens.

Once the bar has chilled, cut into squares and serve.  I think these taste best when they’re cold out of the fridge, since the dulce de leche is really stretchy and chewy.  Yummm!  Enjoy!

Click here for the printable recipe.

Recipe adapted from Baked by Matt Lewis and Renato Poliafito.

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19 Responses to Millionaire’s Shortbread

  1. You got me at dulce de leche……

  2. Wow-that is such a great picture, those layered bars are calling my name! I love this combination and I am sure that they beat a manufactured Twix bar any day. Great post

  3. Sharon says:

    Printing this one out to try!!!

  4. Juanita says:

    These look amazing! I adore shortbread and chocolate. Dulce de leche is always an added treat. What a fabulous take on Twix bars!
    I also try to stay away from the nasties like hydrogenated oils and preservatives, etc. and therefore don’t berate myself for eating (sometimes too many) homemade sweet items, because at least I know exactly what’s gone into it! I think at the end of the day, that’s what counts…the quality.

  5. Jessica says:

    Oh it definitely won’t last 4 minutes with me! These look SO delicious. I love the layers!

  6. Caroline says:

    Now that some seriously good looking shortbread! Makes sense though, because your dough looks moist and perfect. I’m sure these wouldn’t last long at my house either. 🙂

  7. Anne says:

    Wow! I am a huge shortbread fan plain and simple! But the addition of dulce de leche and that thick beautiful layer of chocolate on the top! This page has been bookmarked! : )

  8. Seedotkay says:

    Oh wow! It kind of looks like tiramisu!

  9. YUM! Seriously. Yum. Shortbread, dulce de leche, chocolate? Yes! 🙂

  10. Jennifer says:

    The shortbread and caramel layers are in the fridge cooling as we speak – just one more layer to go! I used coconut sugar instead of regular in the shortbread, raw chocolate sauce instead of dark chocolate and agave nectar instead of corn syrup in the chocolate glaze. I shall report back soon on how it turns out 🙂

  11. mjskit says:

    Well – this looks and sounds absolutely delicious!!!!

  12. Clare says:

    Yum – these looks great! Definitely want to try to make these:)

  13. yumtherapy says:

    These look wonderful!! Although I’m not the biggest fan of dark chocolate. Do you think these would work with milk chocolate?

    • Joanne says:

      Thanks! You can absolutely use milk chocolate. The only reason I used dark is because milk is a little sweet for me, but by all means, make it how you like it! Let me know how it goes =)

  14. Pingback: Millionaire’s Shortbread, aka Homemade Twix Bars « Yum! Therapy

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