Oral Allergy Syndrome Friendly Classic Millionaire Shortbread
Total time2 hr 30 min
Prep time25 min
Cook time35 min
4.5(8)
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Learn more →Ingredients
16 servings
For the shortbread
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp fine salt
For the caramel
- 1 can (14 oz) sweetened condensed milk
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- 2 tbsp golden syrup or light corn syrup
- ¼ tsp fine salt
For the chocolate layer
- 8 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp neutral oil (such as sunflower or canola)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
Beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and mix briefly to combine.
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