I have to admit I never heard of Millionaire's Shortbread before. To me, this is just a bar cookie. OK not "just" a bar cookie. Quite a good bar cookie. There's a lot of flavor packed in there (also a lot of butter). I will be definitely making this again.
Millionaire's Shortbread (Adapted from Cook's Illustrated)
Crust:
2 1/2 c flour
1/2 c sugar
3/4 t salt
2 sticks butter (16 T), melted
1t vanilla
Filling:
14 oz sweetened condensed milk
1 c brown sugar
1/2 c heavy cream
1/2 c corn syrup
1 stick butter (8T)
1/2 t salt
Topping:
8 oz bittersweet chocolate (separated 6 oz and 2 oz)
Line a 13x9 pan with aluminum foil. Set aside. Combine flour sugar, salt, butter, and vanilla. Spread evenly in the foil-lined pan. Pierce the dough at 1 inch intervals with a fork. Bake at 350 for 25-30 minutes, until lightly brown. Place on cooling rack and press entire surface down firmly using a spatula (I did not find that mine had that much of a rise that it needed this, but I did it anyway). Cool 20 minutes.
Make the filling: Stir all ingredients in a saucepan over medium heat. Stir frequently until temperature reaches 236 (about 15-20 minutes). Pour over crust and spread evenly. Let cool completely.
For topping: Melt 6 oz of chocolate in the microwave using 15-second bursts. Add additional 2 oz of chocolate. If necessary, heat in microwave for 5 seconds until smooth. Spread over filling. Refrigerate until just set (I had to chill it for about 30 minutes). Lift shortbread out of pan using the foil. Cut in half (across short side). Then cut each 6 1/2 x 9 section into 4 sections, creating long bars. Cut these bars in half.
A few things about this recipe. One made me chuckle. The filling "will be very hot"- really I didn't think 236 degrees was hot??!! I'm sure the lawyers made them put that in the recipe - duh! I was tempted to add a little vanilla to the filling but didn't. Since I mucked around a little by using some brown rice syrup with the corn syrup because I was a bit short, I was worried if I added a little vanilla at the end and it didn't set correctly, I wouldn't know the cause.
As far as refrigerating the bars to set the chocolate, they said about 10 minutes. I tried to slice them after 15 and it was way too soft. So be alert and check it.
Millionaire's Shortbread (Adapted from Cook's Illustrated)
Crust:
2 1/2 c flour
1/2 c sugar
3/4 t salt
2 sticks butter (16 T), melted
1t vanilla
Filling:
14 oz sweetened condensed milk
1 c brown sugar
1/2 c heavy cream
1/2 c corn syrup
1 stick butter (8T)
1/2 t salt
Topping:
8 oz bittersweet chocolate (separated 6 oz and 2 oz)
Line a 13x9 pan with aluminum foil. Set aside. Combine flour sugar, salt, butter, and vanilla. Spread evenly in the foil-lined pan. Pierce the dough at 1 inch intervals with a fork. Bake at 350 for 25-30 minutes, until lightly brown. Place on cooling rack and press entire surface down firmly using a spatula (I did not find that mine had that much of a rise that it needed this, but I did it anyway). Cool 20 minutes.
Make the filling: Stir all ingredients in a saucepan over medium heat. Stir frequently until temperature reaches 236 (about 15-20 minutes). Pour over crust and spread evenly. Let cool completely.
For topping: Melt 6 oz of chocolate in the microwave using 15-second bursts. Add additional 2 oz of chocolate. If necessary, heat in microwave for 5 seconds until smooth. Spread over filling. Refrigerate until just set (I had to chill it for about 30 minutes). Lift shortbread out of pan using the foil. Cut in half (across short side). Then cut each 6 1/2 x 9 section into 4 sections, creating long bars. Cut these bars in half.
A few things about this recipe. One made me chuckle. The filling "will be very hot"- really I didn't think 236 degrees was hot??!! I'm sure the lawyers made them put that in the recipe - duh! I was tempted to add a little vanilla to the filling but didn't. Since I mucked around a little by using some brown rice syrup with the corn syrup because I was a bit short, I was worried if I added a little vanilla at the end and it didn't set correctly, I wouldn't know the cause.
As far as refrigerating the bars to set the chocolate, they said about 10 minutes. I tried to slice them after 15 and it was way too soft. So be alert and check it.
Comments
Post a Comment
I appreciate your comments!