Millionaire Shortbread
These millionaire shortbread bars have a pretzel shortbread cookie base. They are filled with a salted caramel and topped with chocolate ganache. They are the ultimate salty and sweet bars!
Servings: 16 bars
Calories: 361kcal
Ingredients
Pretzel Shortbread
- ½ cup Unsalted butter room temperature
- 5 tablespoon White granulated sugar
- 5 tablespoon Brown sugar packed light
- 1 Egg yolk room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup All-purpose flour
- ¼ teaspoon Salt
- ½ cup Pretzel crumbs
Salted Caramel
- 14 oz Sweetened condensed milk whole can
- ½ cup Unsalted butter cubed room temperature
- ½ cup Brown sugar packed light or dark
- ¼ cup Light corn syrup
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy cream
- ½ teaspoon Pure vanilla extract
- ½ teaspoon Light corn syrup
- Pretzel crumbs for topping
Instructions
Pretzel Shortbread
- Preheat oven to 350°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
- In a food processor/blender grind pretzels into a fine crumb. Pour into a mixing bowl. In the same bowl, mix the flour and salt. Set aside.1 cup All-purpose flour, ½ cup Pretzel crumbs, ¼ teaspoon Salt
- Using a mixer, beat the butter, sugar, and brown sugar. Beat on medium-high for 1-2 minutes until light and fluffy. Add in egg yolk and vanilla. Mix on medium until combined.5 tablespoon White granulated sugar, 5 tablespoon Brown sugar, 1 Egg yolk, 1 teaspoon Pure vanilla extract
- Mix in the dry ingredients until combined. Spread the cookie base into the pan. It should be compacted on the bottom and not go up the sides.
- Bake for 20 minutes. The edges should be lightly golden brown. Let it slightly cool while you make the caramel.
Salted Caramel
- In a saucepan over medium heat, mix the sweetened condensed milk, butter, brown sugar, and corn syrup. Mix until the butter is well melted. Once it starts to boil, turn the heat to medium-low. Stir for about 10-15 minutes until the caramel turns amber in color.14 oz Sweetened condensed milk, ½ cup Unsalted butter, ½ cup Brown sugar, ¼ cup Light corn syrup
- Remove from heat. Stir in the vanilla and salt. Pour immediately over the shortbread. Chill in the fridge for 2 hours.1 teaspoon Pure vanilla extract, ½ teaspoon Salt
Chocolate Ganache
- Pour chocolate chips into a bowl. In a saucepan over medium-low heat, stir the heavy cream, vanilla, and corn syrup together. Heat until hot and steaming. Pour the hot cream over the chocolate chips.1 cup Semi-sweet chocolate chips, ½ cup Heavy cream, ½ teaspoon Pure vanilla extract, ½ teaspoon Light corn syrup
- Let it sit for 1 minute and 30 seconds. Stir gently until smooth and silky. If any chocolate chunks remain, heat in the microwave for 10 second intervals until smooth.
- Pour the chocolate onto the bars. Use a spatula to evenly smooth. Place back in the fridge for 30 minutes at least. The chocolate needs to harden slightly.
- Take the bars out of the pan. Cut into squares. Sprinkle pretzel crumbs on top. These are best cold.Pretzel crumbs
Notes
Flour- Spoon and level the flour or use a kitchen scale. Compacted flour can dry out the shortbread.
High altitude baking- Add 1 tablespoon extra of flour.
Nutrition
Calories: 361kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 150mg | Potassium: 190mg | Fiber: 1g | Sugar: 32g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg