Espresso Millionaire Shortbread Bars
Yield: 16 bars
For the Shortbread
- 1⅔ c. all-purpose flour
- ⅔ c. unsalted butter, room temperature
- ⅓ c. granulated sugar
- 1 large egg yolk
- 1 tsp. vanilla extract
- ½ tsp. salt
For the Espresso Caramel
- 2 (14-oz.) cans condensed milk
- 1 c. unsalted butter
- ½ c. firmly packed light brown sugar
- ½ c. golden syrup
- 2 tsp. espresso powder
- ½ tsp. salt
For the Chocolate Layer
- 1⅔ c. coarsely chopped 70% dark chocolate
- 2 tbsp. unsalted butter
- ⅓ c. chopped white chocolate, for feathering
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Instructions:
- Preheat the oven to 350°F. Grease a 9 x 9–inch 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.
- To make the shortbread base, in the bowl of a stand mixer fitted with paddle attachment, add 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 for 20 to 25 minutes, or until golden. Remove the pan from the oven and allow it to cool completely.
- To make the caramel layer, in a medium saucepan over low heat, add the condensed milk, butter, brown sugar, golden syrup, espresso powder and salt and heat until the sugar has dissolved and the butter has melted, about 5 minutes. Increase the heat, and bring the mixture to a boil, stirring continuously so that it doesn’t catch. The caramel will thicken to a soft fudge consistency and turn golden brown. This can take about 5 minutes. Pour the caramel onto the cooled shortbread base, level with an offset spatula and leave to set for 1 hour in the fridge.
- To make the feathered chocolate layer, melt the dark chocolate and butter in a bowl set over a pan of simmering water, ensuring the bottom of the bowel does not come into contact with the water. Once melted and glossy, pour the chocolate mixture over the caramel. Melt the white chocolate in the microwave in 20-second increments, stirring well after each.
- Spoon melted white chocolate into a small piping bag and pipe horizontal straight lines about ¼ inch 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 pan by using the parchment paper. Cut into slices or squares using a sharp, hot knife, wiping between each cut. These shortbread bars can be stored at room temperature in an airtight container for up to 1 week.
Tip: This makes an extra-thick layer of caramel. If you prefer a thinner layer, halve the caramel ingredients.
