the Breville Test Kitchen

Millionaire Shortbread Bars

Name: Millionaire Shortbread Bars
Cook time: 2700 s
Total time: 27000 s
Yield: Makes 15
Ingredients: 230 g unsalted butter - cut into small cubes and chilled; ½ cup (100 g) superfine sugar; 2 cups (300 g) all-purpose flour; ½ tsp kosher salt; 1 cup (240 ml) heavy cream; 1 cup (200 g) superfine sugar; ½ cup (180 g) confectioner’s liquid glucose; 160 g unsalted butter - chopped; 1 tsp kosher salt; ¾ cup (180 ml) milk; 200 g dark chocolate (70% cocoa) - broken into pieces; 30 g unsalted butter - chopped, at room temperature; Sea salt - to finish

Living up to its decadent name, this really does taste a million dollars! The Breville Food Processor makes shortbread like your grandma…crisp, buttery and melt-in-the-mouth. A layer of indulgent caramel and a silky chocolate topping and you have a bite of triple-layered luxury.

7 hrs 30 mins total time

45 mins active time

Easy

Makes 15

Ingredients

Measurements:

For the shortbread

230 g unsalted butter
cut into small cubes and chilled
½ cup (100 g) superfine sugar
2 cups (300 g) all-purpose flour
½ tsp kosher salt

For the caramel layer

1 cup (240 ml) heavy cream
1 cup (200 g) superfine sugar
½ cup (180 g) confectioner’s liquid glucose
160 g unsalted butter
chopped
1 tsp kosher salt
¾ cup (180 ml) milk

For the chocolate layer

200 g dark chocolate (70% cocoa)
broken into pieces
30 g unsalted butter
chopped, at room temperature
Sea salt
to finish

Instructions

1
Grease and line the base and sides of a 23cm square cake pan with parchment paper.
2
To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 22 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
3
To prepare the shortbread, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the butter, sugar, flour and salt and process until the mixture resembles fine crumbs.
4
Turn the dough onto the countertop and bring together with your hands. Roll on the floured countertop the same size as the base of the pan. Carefully place the dough into the pan and dock with a fork.
5
Once preheated, place the pan in the oven and bake for 22 minutes, or until the shortbread is lightly colored. Cool in the pan, on a wire rack.
6
Start the caramel layer, heat the cream in a small saucepan over low heat. Set aside.
7
To make the caramel layer, place the sugar, glucose, butter, salt and milk in medium saucepan over high heat. Whisk to combine, ensuring the caramel doesn’t catch to the base of the pan. Once the caramel comes to a boil, whisk constantly until it reaches 150°C on an instant-read thermometer. Remove immediately from the heat and carefully add the warm cream in 3 batches. Whisking until well combined and smooth. Pour the caramel through a strainer onto the shortbread, ensuring it spreads into the corners of the pan. Refrigerate for 6 hours, or until set.
8
To prepare the chocolate layer, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the chocolate and process until finely chopped. Transfer to a heatproof bowl.
9
Place the bowl of chocolate over a saucepan of barely simmering water. Don’t allow the base of the bowl to touch the water, so the chocolate doesn’t overheat. Stir occasionally for 5 minutes, or until melted. Add the butter, stir until melted and smooth. Remove the bowl from the heat.
Tip: The chocolate can also be melted in a microwave oven on High in 20 second bursts, stirring between each burst.
10
Spread the chocolate mixture evenly over the caramel. Sprinkle with sea salt. Return to the refrigerator for 30 minutes, or until set.
11
Remove the shortbread from the pan. Cut into 5 equal lengths, then cut each length into 3 bars.
12
Sprinkle with sea salt and serve.
Tip: Shortbread bars will keep in an airtight container in the refrigerator for up to 1 week.