Millionaire’s Shortbread Recipe- Easiest Recipe Ever

Millionaire’s Shortbread Recipe- Easiest Recipe Ever :-  Squares of caramel prepared with Millionaire’s Shortbread, which are filled with a decadent and exquisite flavour. Make it a point to look at the images and the recommendations that I have provided in the part that came before this one!

Millionaire’s Shortbread Recipe- Easiest Recipe Ever

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INGREDIENTS

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INSTRUCTIONS

• Put a baking dish of 9 inches by 9 inches in size in the oven and preheat it to 350 degrees Fahrenheit.
• Next, add the sugar and salt to the butter, and continue to beat until the mixture is frothy and light. After adding the egg yolk and vanilla, whisk everything together until it is completely incorporated. Mix the flour in a few batches until it is just blended with the other ingredients.

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• After pressing into an even layer, transfer to the pan that has been prepared, and bake at 350 degrees Fahrenheit for approximately 22 minutes, or until the edges are golden.
• The caramel should be made while the foundation is baking. Using a candy thermometer is the most convenient way to do this, but you do not require one. In a mixing bowl, combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either corn syrup or golden syrup.

• You should place the mixture over medium heat and whisk it until it melts and combines. After that, you should continue whisking it over the heat while the caramel bubbles and becomes a darker colour. After reaching 225 degrees Fahrenheit, you will see that it begins to thicken and pull away from the edge. After five to six minutes, your caramel will be ready.
• When pouring onto the shortbread base, make sure to smooth out the edges to create a layer that is flat. Wait approximately ten minutes in order for the caramel to harden.

• Chop the chocolate and melt it with the cream using either a double boiler or the microwave in increments of two to three minutes and twenty seconds, stirring in between each one. On top of the caramel, pour the chocolate, and then smooth it out until it forms a uniform layer. If you like, sprinkle some salt on top, then refrigerate the mixture and cut it into pieces.

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Notes

• Make sure that your baking dish is lined, and that you provide an overhang so that it can be easily cleared away.
• When creating the shortbread, it is imperative that you use butter that has been allowed to come to room temperature.
• When it comes to producing caramel, having a sugar thermometer could be handy, but it is not absolutely necessary.
• In order to prevent the caramel from burning on the bottom, it is imperative that you stir it frequently while you are preparing it.
• If you would like a thinner layer, you can reduce the amount of chocolate that is used on top.
• If you do not refrigerate the caramel layer before adding the chocolate layer, there is a possibility that the two layers will combine, resulting in an uneven layering of the chocolate and caramel.
• If you want the chocolate flavour to be enhanced, you should attempt to avoid skipping the sea salt.
• After the bars have been chilled, I find that it is much simpler to cut them.

Nutrition

• Calories: 640kcal |
• Carbohydrates: 70g |
• Protein: 7g |
• Fat: 38g |
• Saturated Fat: 20g |
• Trans Fat: 1g |
• Cholesterol: 79mg |
• Sodium: 343mg |
• Potassium: 310mg |
• Fiber: 2g |
• Sugar: 50g |
• Vitamin A: 1036IU |
• Vitamin C: 1mg |
• Calcium: 140mg |
• Iron: 3mg 

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