Salted Chocolate Caramel Shortbread Bites

Posted October 24, 2014 by admin
Posted in : Cuisines :
  • Recipe By :
    Jane Hornby
  • Prep Time :
    60 min
  • Cook Time :
    360 min
  • Ready Time :
    7 hour, 0 min




    Shortbread Base

    • 1 stick soft butter
    • 1/4 cup sugar
    • 1/8 teaspoon sea salt
    • 1/2 teaspoon vanilla
    • 1 cup plus 2 tablespoons flour


    • 1 stick butter
    • 1 cup dark brown sugar
    • 1/4 cup light corn syrup
    • 1/2 teaspoon sea salt
    • 14 oz.s sweetened condensed milk


    • 7 oz.s 70% bittersweet chocolate
    • 1 tablespoon vegetable oil
    • 1 teaspoon flaky sea salt


    This is a British recipe for "Millionaire's Shortbread" with some modifications. This is one of the most delightful treats ever and gets rave reviews from EVERYONE to ever taste it! However, it is quite time consuming--you have to make the shortbread itself and let it completely cool, then make and pour the caramel and let it completely cool and then finally make and pour the chocolate topping. Not something you will make often but will make more than once!


    Lightly grease a 9 inch square pan and line with parchment paper.  Beat the softened butter in a medium bowl until creamy and pale.  Add the sugar, salt and vanilla and beat again until well mixed and even more pale.  Sift the all purpose flour over the butter mixture and gently work in with a spatula until evenly blended and starting to clump together.  Spread the dough evenly in the pan, press it flat and then smooth with the back of a spoon then prick all over with a fork, chill for at least 10 minutes and bake at 325 for 30 minutes or until golden.  Let the base cool completely before adding the caramel.

    For the caramel melt the butter, sugar, syrup and salt together then stir in the condensed milk stirring constantly with a spatula.  Let the caramel bubble for 4 minutes or until it thickens and smells like toffee.  Do not over heat and do not stop stirring!!  Pour the caramel over the shortbread and cool completely.

    Now for the topping–melt the chocolate over a pan of water or in the microwave, stir in the oil and pour over the caramel.  Now is the tricky part:  if you sprinkle the flaky sea salt over the chocolate while it’s too warm the salt flakes will just melt and sink in so you have to wait for the perfect time when the salt will stick to the surface but not melt in, if you wait too long the salt won’t stick to the surface at all.

    When you’ve found that perfect time to sprinkle on the salt it would also be good to lightly score the chocolate surface in a pattern that you wish to cut it into later.  When totally cooled cut into cubes and store in a air tight container in the fridge.  Enjoy-you’ve earned it!