Millionaires Shortbread Recipe

How to make it

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• ***NOTE: if using all the dough, you’re going to get a pretty thick crust (which I don’t mind because I love shortbread). If you’d rather the crust be thinner, then I’d only use half the dough.
• Preheat your oven to 350 degrees F.
• In a medium bowl or your stand mixer, beat the butter until it’s creamy. Gradually beat in the sugar and the rum extract. Continue beating until it’s well mixed.
• I had to do it the old school way with a wooden spoon.
• In a separate bowl, stir the salt and flour together with a fork or whisk. Add the flour mixture into the butter mixture and mix until just combined.
• Butter or line a square baking dish with parchment paper.
• Turn dough into the dish and using your fingers, press the dough until it’s even.
• Bake in the center of your preheated oven until the top is golden, approximately 45-50 minutes.
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• Caramel layer (adapted from My Baking Addiction)
• 1 can (300 mL) sweetened condensed milk
• 1/4 cup butter
• 4 tbsp light corn syrup
• sea salt for sprinkling (optional)
• Melt the butter in a small saucepan. With the heat on medium, add the condensed milk and light corn syrup. Keep stirring, getting into the corners of the pot, until all three ingredients are well combined. Allow the mixture to come to a gentle boil. Keep stirring – the mixture should thicken and become golden brown. Remove from the heat and pour directly onto your shortbread base. After the caramel cooled a bit, I sprinkled the top with sea salt.
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• Chocolate layer
• 1 Lindt dark chocolate bar, 300 grams
• 1/4 cup butter
• I roughly broke up a giant Lindt chocolate bar and placed it in a microwave-safe bowl. Heat in increments of 30 seconds until melted. Stir in the butter and mix until the butter has thoroughly melted and combined with the chocolate. Pour overtop of the caramel layer and smooth it with a rubber spatula or spoon.
• Allow to cool completely until set. Cut into whatever size squares you want and store in the refrigerator.