Millionaire Shortbread Bars before; they’re essentially a shortbread layer with a caramel layer in the middle topped with a ganache layer. They’re supposed to be “rich”, hence the play on the name. I’m not a big fan of ganache though since it’s often too rich for me, being chocolate and heavy cream, and frankly, ganache isn’t sweet enough. Plus I used dulce de leche last time instead of caramel and wasn't wild about it. Not to mention the rice krispies I used in the top layer back then couldn't hold a candle to feuilletine.
1 cup unsalted butter, softened
1/3 cup sugar
1/3 cup light brown sugar, packed
1 large egg yolk
3/4 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 10-ounce jar salted caramel sauce (I got mine from Trader Joe's)
6 ounces semisweet chocolate, melted
10 ounces (about 1 cup) Nutella
5 ounces (about 2 cups) paillete feuilletine
- Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugars and beat until light and fluffy, about 30 seconds.
- Add egg yolk and vanilla extract; beat until combined, scraping down sides of bowl to keep even textured.
- Add salt and flour in 3 additions, mixing until just combined. Do not overmix. Press dough evenly into prepared pan. Bake for 20-25 minutes until edges are light golden brown. Cool slightly.
- Heat caramel until of pourable consistency. Spread evenly over shortbread crust. Let cool completely.
- Chocolate topping: in the top half of a double boiler set over hot water, combine chocolate and nutella. Whisk until smooth and completely melted. Stir in feuilletine. Spread topping over bars, covering caramel completely. Smooth into even layer. Let set before cutting.