Millionaire's Shortbread (Contest Winner!)4 stars based on 2. Thanks to all who participated in my holiday cookie contest! I received many wonderful family recipes but, in the end, these Chocolate Caramel Shortbread Squares of Scottish origin won me over. Known as Millionaire’s Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate. To me, they taste just like gourmet Twix bars.

Congrats to Carrie H. Rockville, MD, who submitted the recipe! Other cookies submitted were wonderful too, particularly Dianne’s Dark Chocolate Buttercrunch with Sea Salt and Amy’s Snickerdoodles. I’ll be sharing these recipes on the site soon.

Tier Server by Julia Knight)Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor.

Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps. Dump the dough into the prepared pan and press into an even layer. Prick the dough all over with a fork and bake until lightly browned. Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan. Cook until the caramel is smooth and thickened, and the temperature reaches 2.

Immediately pour the caramel over the crust and let set for about 1. Meanwhile, make the chocolate glaze by combining the chocolate pieces and heavy cream in a microwave- safe bowl. Cook in 2. 0 second intervals, so as not to scorch the chocolate, stirring in between, until the chocolate is smooth and creamy. Spread the melted chocolate over the set caramel. Chill the bars for about an hour, or until the chocolate is completely set. Then lift the bars out of the pan and cut into small squares. Note: You’ll need a candy thermometer for this recipe to measure the temperature of the caramel.

The classic British treat gets a makeover with salted caramel. If you love Millionaire Bars (or Billionaire Bars) then you'll be head over heels for these Peanut Butter Caramel Shortbread Bars! In more 'Dorothy has weird pets. This version of shortbread melts in your mouth. Mostly I make it for the holidays, but I'll also prepare it year-round for wedding showers and ladies' teas. —Jane.

1. Recipes for shortbread cookies, gingerbread cookies, thumbprint cookies, icebox cookies and more! Get all our holiday cookie recipes here.
2. At Twelve our emphasis is on providing fresh produce, locally sourced exquisite food. As such our menu's change on a regular basis, allowing us to offer you mouth.
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5. A classic shortbread layered with caramel and chocolate - fit for all millionaires!

You can find one at any kitchen supply store. Don’t be intimated to use it; it’s easy! Millionaire's Shortbread. By Jennifer Segal, submitted by Carrie H.

Rockville, MD and adapted from Bon Appétit Desserts by Barbara Fairchild Ingredients. For the Crust. 1 cupall- purpose flour, spooned into measuring cup and leveled- off 1/4 cupdark brown sugar. For the Caramel Layer. Lyle's Golden Syrup) or dark corn syrup. Generous pinchsalt.

For the Chocolate Layer. Instructions. For the Crust. Preheat the oven to 3. Line a 9- inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter. In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms.

Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 2. Set aside to cool. For Caramel Layer.

Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 2. F, about 6 minutes. Pour the caramel over the warm crust; cool for about 1. For Chocolate Layer. Place the chocolate and cream in a microwave- safe bowl. Microwave in 2. 0 second intervals, stirring in between, until the chocolate is about 7.

Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.

Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.

Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it. Hungry for ? Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

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Healthy Millionaire Shortbread. Prep Time: 1. 0 Minutes Set Time: 4+ Hours. Makes 6. These shortbread squares make the perfect treat for afternoon tea and are so much healthier than the ones you'll find in a standard supermarket.

Whole, plant- based ingredients, plus natural unrefined sugar won’t crash your blood sugar an hour later. INGREDIENTS: FOR THE BASE: 1 cup of rolled oats½ cup of cashews. FOR THE DATE CARAMEL: 1. Medjool dates. A pinch of sea salt. A dash of warm water. METHOD: Start by combining the base ingredients in a food processor until soft dough forms that holds together well. Pour out into a lined baking tray and spread out evenly (around 1cm thick).

Press all the mix down firmly so it is tightly packed and place in the freezer while you make the second layer. To make the date caramel, place all the pitted dates into a food processor with a dash of warm water and sea salt, then blend until smooth.

You can then spread this onto the base layer with the back of a spoon. Place in the freezer for an hour or so until firm. Once the caramel is set, melt the dark chocolate in a bowl over a pan of hot, simmering water. You can then pour this final layer over the top of the caramel, placing back into the freezer to set further. Give the millionaire shortbread a good few hours before slicing into little squares, otherwise the caramel tends to move under the chocolate. Share with friends (and try your very hardest not to eat the entire batch in one go, however tempting it may be). Recipe courtesy of Plant Based Londoner. Bourbon Glazed Salmon.