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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

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
  

  • 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.
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