Why did my caramel stay soft and ooze out of the bars?

It did not cook far enough. Caramel for these bars must reach 236 degrees, the soft ball stage; below that it stays a sauce no matter how long it chills. If your bars are already assembled, serve them cold in small squares. Next time, clip on a thermometer and stir into the corners of the pan as it climbs.

Can I make the caramel without a thermometer?

Yes, with the cold water test. Drop a spoonful of the boiling caramel into a glass of ice water; it is ready when it gathers into a soft ball that flattens when you lift it out. The caramel should also leave a clear trail when a spoon crosses the bottom of the pan. Both signs together are reliable, though a thermometer is calmer.

Why did my chocolate crack when I sliced the bars?

The slab was too cold. Chocolate that has chilled for many hours turns brittle and shatters under a knife. Let the slab stand at room temperature for 10 minutes, then slice with a long knife warmed under hot water and dried, wiping the blade clean between every cut.

How long do millionaire shortbread bars keep?

Two weeks in the refrigerator in an airtight container, with parchment between the layers, and up to 2 months in the freezer. Give refrigerated bars a few minutes on the counter before serving so the caramel softens to chewy, and let frozen bars thaw in the container overnight, then rest 30 minutes at room temperature.

Can I use only dark chocolate or only milk chocolate?

Either works on its own. All dark chocolate gives a firmer, more bittersweet cap that many adults prefer, while all milk chocolate is sweeter and softer, and sets a little less firmly. The blend in the recipe melts the smoothest and tastes the roundest, which is why it is the version that goes into gift boxes.

Millionaire Shortbread With Salted Caramel And Chocolate

Ingredients

Scale

1 1/2 cups all-purpose flour (180 grams)
1/4 cup granulated sugar
1/4 teaspoon fine salt
10 tablespoons unsalted butter, melted (140 grams), for the base
1/2 cup unsalted butter (113 grams), for the caramel
1 cup packed light brown sugar
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon fine salt, for the caramel
1 teaspoon vanilla extract
7 ounces dark chocolate (60 percent), chopped (200 grams)
3 1/2 ounces milk chocolate, chopped (100 grams)
1 teaspoon coconut oil or neutral oil (optional, for shine)
Flaky sea salt, for the top

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Instructions

Heat the oven to 325 degrees. Line an 8 inch square pan with a parchment sling, leaving overhang on two sides.
Stir the flour, granulated sugar and 1/4 teaspoon salt in a bowl. Pour in the melted butter and mix until the crumbs look evenly damp, like wet sand.
Press the crumbs firmly and evenly over the bottom of the pan and into the corners with the flat bottom of a measuring cup. Prick the surface lightly with a fork.
Bake for 22 to 25 minutes, until the edges are pale gold and the center looks matte. Cool the base in the pan for 15 minutes.
Melt the 1/2 cup butter with the brown sugar and 1/2 teaspoon salt in a heavy saucepan over medium heat, stirring until the sugar dissolves and the mixture is smooth.
Pour in the condensed milk and stir to combine. Bring to a gentle boil, stirring constantly and reaching into the corners of the pan.
Cook and stir for 5 to 7 minutes, until the caramel thickens, leaves a trail when the spoon crosses the bottom of the pan, and reads 236 degrees on a candy thermometer.
Off the heat, stir in the vanilla. Pour the caramel over the cooled base, tilt the pan so it reaches every corner, and let it set for about 1 hour, until the surface looks matte and feels firm.
Melt the dark and milk chocolate with the oil in a heatproof bowl over barely simmering water, stirring until smooth and glossy, or microwave in 30 second bursts.
Pour the chocolate over the set caramel and spread it to the edges. Scatter a pinch of flaky salt over the top while it is still wet.
Chill for 1 to 2 hours, until the chocolate is just set and still glossy.
Lift the slab out by the parchment and cut into 16 bars with a hot, dry knife, wiping the blade clean between cuts.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1
Calories: 400
Sugar: 38
Sodium: 130
Fat: 21
Saturated Fat: 13
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 49
Fiber: 2
Protein: 4
Cholesterol: 57