Flavor richer than Bill Gates



Millionaire’s Shortbread really is the shortbread of millionaires. This bar is so rich its ridiculous. I tried to eat two bars in one night, and I didn’t feel very good. There is nothing in any of the three layers that is good for you. Layer 1: sugar, butter and flour. Layer 2: sweetened condensed milk. Layer 3: chocolate, butter and light corn syrup. Eat two of these in one sitting at your own peril. This recipe made so much shortbread, and it was so rich that we didn’t think we could finish it all before it went bad so I took some to work, and it was devoured by the Old Navy shipment team. Please, don’t misunderstand me, this shortbread is incredible. It’s just too rich to eat a lot of at once.

you can tell its homemade because of all the fingerprints

you can tell its homemade because of all the fingerprints

The recipe, however, is misleading. I’ve carmelized sweetened condensed milk before (best way to make caramel at home), and this recipe says it only take an hour and half. Liars! In reality it takes 4-5 hours. I gave up after 4 hours because it was getting late into the night, but I can tell this batch would have been a million times better if I had waited one more hour. This recipe is a long one, with shortbread having to bake and caramel having to chill, but thankfully the rest of it is pretty easy. My advice: spread this recipe over two days or designate an empty rainy Saturday to the creation of this dessert.

P.S. I feel like Bill Gates is kind of an old reference to all things rich/wealthy. Isn’t there a new disgustingly rich person that we’re using in all references to wealth?

Millionaire’s Shortbread from Baked: New Frontiers in Baking


For the Shortbread

  • 1/2 cup sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups all-purpose flour
  • 1 large egg yolk, slightly beaten

For the caramel filling

  • 28 ounces (two 14-ounce cans) sweetened condensed milk

For the chocolate glaze

  • 6 ounces dark chocolate, coarsely chopped
  • 1 tsp light corn syrup
  • 1/2 cup (1 stick) unsalted butter, softened, cut into cubes

Make the Shortbread

  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9×13 inch baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment (I’m not cool enough to have this, but regular whisk beaters work just fine), beat the sugar and butter together until blended.
  3. Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
  4. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6×6 inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
  5. Prick the dough all over with a fork and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to a wire rack and let cool completely.

Make the Caramel Filling

Stovetop method: Put the sweetened condensed milk in a medium heat-proof bowl and set it over a saucepan of boiling water over low heat. Cook for *4-5* hour, until thick and caramel colored. Remove the bowl from the pan and beat until smooth.

Microwave method: Put the sweetened condensed milk in a large microwave-safe bowl. cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth. Cook on 30 percent power (medium-low) for 12-18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes until smooth.

Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.

Make the Chocolate Glaze

  1. In a large non-reactive metal bowl, combined the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
  2. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
  3. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
  4. Put in the refrigerator for one hour, or until the glaze hardens.
  5. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

4 Responses to “Flavor richer than Bill Gates”

  1. 1 Liz

    These look amazing! Does it really take that long to caramelize?? I really might have to make these sometime soon.

    Didn’t people refer to Rockefeller as a very wealthy man?

  2. Yes, it does take that long. It’s ridiculous but well worth the effort. I’m trying to find a more recent person to use as token rich person. I feel like Bill Gates is kind of dated. What about whoever owns created Google? Or the Youtube people?

  3. 3 Ash

    How about Donald Trump? Or Oprah? I don’t know about Google, but you could just say richer than Silicon Valley. 🙂 Although I’m sure Bill Gates is still ridiculously wealthy and applicable to such analogies.

  4. Duh, Char, the Donald! From now on it’s richer than Donald Trump!

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