Millionaire's Shortbread with Caramel & Chocolate

Millionaire's Shortbread

with Caramel & Chocolate

80 MIN
$9.99 6 or 8 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Millionaire's shortbread, named for its incredible richness, features three delicious layers of crisp shortbread, chewy caramel, and semi-sweet chocolate, which come together perfectly in every bite. If you've got flaky sea salt on hand, we highly recommend sprinkling some on top to enhance all of the decadent flavors!
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    340 Cals (est.)
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fresh
ingredients
Millionaire's Shortbread with Caramel & Chocolate
Title
  • ⅔ cup All-Purpose Flour
  • 4 oz Semi-Sweet Chocolate Chips
  • ½ cup Cream
  • 1 Tbsp Sugar
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Caramel Shards
  • 4 oz Cultured, Salted Butter
step-by-step
instructions
Make the shortbread
1 Make the shortbread

Place an oven rack in the center of the oven; preheat to 375°F. Line 6 rounds of a cupcake tin with liners (or line an 8-inch square baking dish with parchment paper). Place half the butter in a medium bowl. Working in 30-second increments, microwave on high until melted. Add the granulated sugar, brown sugar, and flour; stir to combine. Evenly divide the dough among the cupcake liners (or place in the baking dish); gently press into an even layer. Bake 10 to 12 minutes (cupcake tin) or 8 to 10 minutes (baking dish), or until lightly browned around the edges. Transfer to a cooling rack and let stand about 30 minutes, or until completely cool (for quicker results, transfer to the refrigerator).

Make the caramel layer
2 Make the caramel layer

In a small pot, combine the caramel shards, 4 tablespoons of the cream, and a pinch of salt. Cook on medium, stirring constantly, 5 to 7 minutes, or until slightly thickened and the caramel is melted. Turn off the heat. Stir in half the remaining butter (you will have extra) until melted and combined. Evenly divide the caramel among the cooled shortbread; spread into an even layer. Freeze about 10 minutes, or until chilled and set.  Rinse and wipe out the pot.

Make the chocolate layer & serve your dish
3 Make the chocolate layer & serve your dish

In the same pot, heat the remaining cream on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Evenly divide the chocolate among the set caramel layers; spread into an even layer (top with a pinch of flaky sea salt, if desired). Freeze about 20 minutes, or until chilled and set. Enjoy!

Tips from Home Chefs

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Millionaire's Shortbread

Make the shortbread
1 Make the shortbread

Place an oven rack in the center of the oven; preheat to 375°F. Line 6 rounds of a cupcake tin with liners (or line an 8-inch square baking dish with parchment paper). Place half the butter in a medium bowl. Working in 30-second increments, microwave on high until melted. Add the granulated sugar, brown sugar, and flour; stir to combine. Evenly divide the dough among the cupcake liners (or place in the baking dish); gently press into an even layer. Bake 10 to 12 minutes (cupcake tin) or 8 to 10 minutes (baking dish), or until lightly browned around the edges. Transfer to a cooling rack and let stand about 30 minutes, or until completely cool (for quicker results, transfer to the refrigerator).

2 Make the caramel layer

In a small pot, combine the caramel shards, 4 tablespoons of the cream, and a pinch of salt. Cook on medium, stirring constantly, 5 to 7 minutes, or until slightly thickened and the caramel is melted. Turn off the heat. Stir in half the remaining butter (you will have extra) until melted and combined. Evenly divide the caramel among the cooled shortbread; spread into an even layer. Freeze about 10 minutes, or until chilled and set.  Rinse and wipe out the pot.

Make the caramel layer
Make the chocolate layer & serve your dish
3 Make the chocolate layer & serve your dish

In the same pot, heat the remaining cream on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Evenly divide the chocolate among the set caramel layers; spread into an even layer (top with a pinch of flaky sea salt, if desired). Freeze about 20 minutes, or until chilled and set. Enjoy!

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