Roasted Almond Millionaire Shortbread

Roasted Almond Millionaire Shortbread. A shortbread cookie base followed by a generous caramel layer studded with roasted almonds covered in a blanket of chocolate and a sprinkling of sea salt.

Everyone surviving the Polar Vortex? We’re bundled up in the house, no school for the kids thru Thursday and I’m betting no one in this neck of the woods will have school Friday either. Even my husbands company told everyone to stay home for the next few days. If you are in my area of the US we’ll be seeing around -11 degrees F tonight, that’s damn cold to be blunt. Hard to believe other parts of the US are getting even colder temps.

As many of you know I live in an vintage (nice word for “old” lol) cottage turned full time home. Our whole area is filled with these cottages turned homes and you still hear nightmare stories of pipes freezing/bursting, etc. So even though our cottage is more a home it’s still older so the paranoid side of me is already planning on keeping the faucets at low drizzle through the night. Running the dish washer as we go to bed (it runs two hours) to keep hot water running though the pipes. And last but not least…keeping the furnace at a higher temp than usual. Lots of hot cocoa, tea, coffee, lots of carb loving snacks and the electric blanket is plugged in and ready to go, lol.

Speaking of cozy snacks, who doesn’t love Millionaire Shortbread?! If you’ve never had it think Twix bar but much more decadent. As much I love the original I just couldn’t leave well enough alone. I wanted some major crunch and saltiness added to the mix. So I went with roasted salted almonds. Nothing crunches like a roasted almond, they are pop in your mouth delicious!

Roasted Almond Millionaire Shortbread Breakdown:

1. Buttery sweet shortbread is the base of these bars. If you aren’t familiar with shortbread its a buttery sweet cookie that crumbles and melts with each bite. It’s a treat in itself.
2. Golden caramel and a really generous layer at that! Because there is no such thing as too much caramel.
3. Crunchy roasted salty almonds pressed snuggly onto the top of the caramel. All that sweet needs a little salty and all that gooey needs a little crunch.
4. Everybody loves a cozy blanket even a bar cookie. So we gave these the traditional blanket of chocolate and a little more salt.

These are rich so they can certainly be cut on the smaller side, I would recommend 1×1 inch squares. Besides you can always have seconds (or thirds, no judging here).

So bundle up with a batch of Roasted Almond Millionaire Shortbread and stay warm! And if you are already in a warmer part of the world enjoy these in your shorts knowing how jealous I am of you right now, lol.

Enjoy!

Stacey

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Roasted Almond Millionaire Shortbread

Stacey - The Sugar Coated Cottage

Roasted Almond Millionaire Shortbread - shortbread cookie base, generous caramel layer, roasted almonds, blanket of chocolate and a sprinkling of sea salt. #twix #millionaireshortbread #shortbread #cookie | thesugarcoatedcottage.com

5 from 1 vote

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Cookie

Cuisine American

Servings 8 x8 pan

Ingredients

  

1x2x3x

• SHORTBREAD:
• 1/2 cup butter room temp
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup + 2 Tbsp all purpose flour
• CARAMEL:
• 1/2 cup butter
• 1 cup packed light brown sugar
• 1/4 cup corn syrup
• 1/4 tsp salt
• 14 oz can of condensed milk full fat
• 1 1/2 cup whole roasted salted almonds
• CHOCOLATE TOPPING:
• 7 oz dark chocolate
• 1 Tbsp canola oil
• sea salt for sprinkling on top

Instructions

 

• Prepare 8x8 pan by lightly greasing it and lining with parchment paper. Set aside.
• Pre heat oven 325 degrees F.
• SHORTBREAD:
• In bowl of mixer cream butter until pale yellow.
• Add in the sugar, salt and vanilla, mix until pale yellow again.
• With mixer on low add in the flour one spoonful at a time. Mix until mixture is crumbly.
• Pour dough into prepared pan.
• With bottom of parchment covered measuring cup or glass press mixture into place and smooth.
• Using a fork prick the dough all over.
• Place in refrigerator 15 minutes to chill.
• Bake 25-30 minutes or until golden brown.
• Let cool completely.
• CARAMEL:
• In medium sauce pan melt the butter, brown sugar, corn syrup and salt.
• Add in the condensed milk.
• Stirring constantly bring to a simmer, let bubble about 4 minutes or until thickened and smells like toffee. Mixture should be thick enough for a spatula to leave a trail in the caramel for a few seconds.
• You must continue to stir (dont walk away, caramel can burn easily).
• Pour caramel over shortbread, let cool 10 minutes, then press almonds on top, they only have to be press halfway in.
• Let cool completely.
• CHOCOLATE TOPPING:
• Melt chocolate and add in the oil, stir to combine completely.
• Pour over cooled caramel. Let set 5 minutes and then sprinkle with sea salt (I let the chocolate cool a few minutes, if its too warm the salt will dissolve into the chocolate and you won't see it).
• Let cool completely.
• Cut into 1x1 inch squares (or whatever size you choose).
• Store in airtight container.

Tried this recipe?Let us know how it was!

Adapted from Jane Hornby “What To Bake and How to Bake It”