Monday, February 26, 2018

Millionaire's Shortbread

Millionaire's Shortbread - made February 19, 2018, shortbread layer only from Sugar Spun Run
 I received multiple requests for this recipe and that’s always a good sign. I didn’t quite make it up “from scratch”. More like I had a vision of what I wanted this to be and cobbled a couple of different recipes to make my vision an edible reality.

I’ve made 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.
My vision for these bars was to have the shortbread, salted caramel and the Nutella-chocolate-feuilletine layer I’d made for the Chocolate Hazelnut Crunch Bars be on top instead of the bottom this time. I plucked the shortbread layer from this recipe then cheated by skipping making the homemade caramel and instead used a jar of salted caramel from Trader Joes. The feuilletine topping was super easy to make and I did say I’m now obsessed with feuilletine so I had to use it. Plus I’ve written it so much that I can now spell it correctly without having to look it up each time.

Given the multiple requests I’ve had for the recipe, I’d say this was well-received by my coworkers. You can substitute your favorite shortbread recipe if you wish but I don’t advise going for super-buttery shortbread as the bars are already pretty rich with the caramel and the feuilletine topping. I love the shortbread base, the sweetness from the caramel and the crisp-crunch from the feuilletine.  My feuilletine obsession continues.

Shortbread Crust
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)

Chocolate Topping
6 ounces semisweet chocolate, melted
10 ounces (about 1 cup) Nutella
5 ounces (about 2 cups) paillete feuilletine

  1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
  2. 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.
  3. Add egg yolk and vanilla extract; beat until combined, scraping down sides of bowl to keep even textured.
  4. 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.
  5. Heat caramel until of pourable consistency. Spread evenly over shortbread crust. Let cool completely.
  6. 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.

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