Espresso Millionaire Shortbread Bars
Espresso Millionaire Shortbread Bars are a perfect example of a slice, those delicious treats that are put together with various layers in a baking pan and then sliced into individual portions. They’re elevated to a thing of beauty with the addition of espresso in the caramel.
Ingredients
For the shortbread
- 2/3 cup (5 1/3 oz) unsalted butter, at room temperature, plus more for the pan
- 1 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the espresso caramel
- 2 cans (14 ounce) full-fat condensed milk
- 2 sticks (8 oz) unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup golden syrup
- 2 teaspoons espresso powder
- 1/2 teaspoon salt
For the chocolate layer
- 1 2/3 cups coarsely chopped 70% dark chocolate
- 2 tablespoons (1 oz) unsalted butter
- 1/3 cup chopped white chocolate, for feathering
Instructions
Make the shortbread
- Preheat the oven to 350°F (180°C).
- Butter a 9-by-9inch (23-by-23cm) baking pan and line with parchment paper. Allow the parchment paper to hang over the sides to make it easier to lift the shortbread out once cooked.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, butter, sugar, egg yolk, vanilla, and salt and beat on medium speed until combined and a dough starts to form.
- Tip the dough into the prepared pan and using your hands, press the mixture into the pan until totally level. Using the base of a measuring cup or glass might help to level at the end. Prick the base all over with the tines of a fork.
- Bake until golden, 20 to 23 minutes. Remove the pan from the oven and allow it to cool completely.
Make the espresso caramel
- In a medium saucepan over low heat, combine the condensed milk, butter, brown sugar, golden syrup, espresso powder, and salt and heat until the sugar has dissolved and the butter has melted, 5 to 8 minutes.
- Increase the heat, and bring the mixture to a boil, stirring continuously until the caramel reaches a temperature of 225°F (107°C), turns golden brown, and thickens to a soft fudge consistency, 5 to 10 minutes.
- Pour the caramel onto the cooled shortbread base, level with an offset spatula, and refrigerate until set, about 1 hour.
Make the chocolate layer
- In a bowl set over a pan of barely simmering water, melt the dark chocolate and butter, ensuring the bottom of the bowl doesn't come into contact with the water.
- Once melted and glossy, pour the chocolate mixture over the caramel.
- In another bowl set over barely simmering water, carefully melt the white chocolate. Alternatively, melt the white chocolate in the microwave in 20-second increments. Watch closely, as white chocolate can seize quickly.
- Spoon melted white chocolate into a small piping bag and pipe horizontal straight lines about 1/4 inch (6 mm) apart over the dark chocolate. Score the lines using a skewer by dragging it up and down the top of the chocolate, perpendicular to the lines that you piped.
- Chill in the fridge until completely set, at least 1 hour or overnight. Remove from the baking pan using parchment paper.
- Cut into slices or squares using a sharp, hot knife, wiping between each cut. The espresso millionaire shortbread bars can be stored at room temperature in an airtight container for up to 1 week.
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 219mg | Fiber: 2g | Sugar: 52g