Cooking What I Like With Love

Nutella Millionaire’s Shortbread

Nutella Millionaire’s Shortbread

I haven’t posted in awhile because I was celebrating my stepson’s 10th birthday in Virginia. Before I left, I thought about what to make him. He loves a bunch of desserts that I regularly make, but I wanted to surprise him with something special that he’d never tried before. I was watching The Great Australian Bake-off, because I’m a weirdo who watches any baking competition show I can, and saw Millionaire’s Shortbread. I’d never even heard of it, but it basically sounded like a fancy Twix bar. Since Vincent adores caramel chocolate bars, I figured that this was the winner. I personalized it for Vincent, because he is obsessed with Nutella.

These things are ridiculous. Crumbly, tender shortbread is topped with gooey caramel and covered in a Nutella ganache. It came together pretty quickly and I love the layered look of it. They actually even traveled remarkably well on the 7 hour drive. Vincent went crazy for them, so for me, these were a huge success. Happy Birthday to our silly, funny, smart not-so-little weirdo!

 

Preheat oven to 350°F. Line a 9×9 inch baking brownie pan with parchment, leaving overhang on two ends, so the squares can easily be lifted out of the pan. I used a 10×5 inch pan, but as long as it’s a smaller baking pan, not a casserole,  you should be fine. In a food processor (or you can just mix this in a bowl, but it is much easier in the food processor) pulse 2/3 cup butter, 1 1/4 cup flour, and 1/4 cup sugar until consistently textured, like breadcrumbs. Press into bottom of baking pan. It will seem quite dusty, like it will never stay together. Don’t worry. It will when it bakes.

Bake for 20 minutes and allow to cool for 30 minutes or longer. Once cool, prick shortbread with a fork. This will make it easier to cut.

In a medium saucepan, melt 1/2 cup butter over medium-low heat, then add condensed milk, corn syrup, brown sugar and stir to combine. Bring to boil over medium heat and cook for five minutes, stirring occasionally, so the bottom doesn’t burn.

Once it has become golden like caramel, remove from heat and beat for two minutes, so it gets some air into it.

Pour the caramel over the shortbread and allow to set up for 30 minutes.

Now, it’s ganache time. I love making ganache because it’s just so easy. Heat 1/2 cup cream in a medium-sized microwave safe bowl until hot, about 1 minute. Add 3/4 cup of chocolate chips. Let sit for five minutes.

Whisk until smooth. Add 1/2 cup of Nutella and whisk until combined. It should be a very thick chocolate sauce.

Spread ganache over caramel layer and smooth. Let set up in the fridge until the chocolate is set.

Remove from pan using parchment paper as a carrier and cut into squares. You can serve these at room temperature or chill them, just like a candy bar. Whichever way you prefer them, they are insanely decadent!

 

Nutella Millionaire’s Shortbread

Nutella Millionaire’s Shortbread

Tender shortbread is layered with chewy caramel and rich Nutella and chocolate ganache to make a decadent treat.

Ingredients

  • Shortbread:
  • 2/3 cup butter, softened
  • 1/4 cup white sugar
  • 1 1/4 cups all-purpose flour
  • Caramel:
  • 1/2 cup butter1/2 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup sweetened condensed milk
  • Ganache:
  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup Nutella

Instructions

  1. For the shortbread:
  2. Preheat oven to 350°F. Line a 9x9 inch baking brownie pan with parchment, leaving overhang on two ends, so the squares can easily be lifted out of the pan. I used a 10x5 inch pan, but as long as it's a smaller baking pan, not a casserole, you should be fine. In a food processor (or you can just mix this in a bowl, but it is much easier in the food processor) pulse 2/3 cup butter, 1 1/4 cup flour, and 1/4 cup sugar until consistently textured, like breadcrumbs. Press into bottom of baking pan. It will seem quite dusty, like it will never stay together. Don't worry. It will when it bakes. Bake for 20 minutes and allow to cool for 30 minutes or longer. Prick shortbread all over with fork once cooled. This will make it easier to cut.
  3. For the caramel:
  4. In a medium saucepan, melt 1/2 cup butter over medium-low heat, then add condensed milk, corn syrup, brown sugar and stir to combine. Bring to boil over medium heat and cook for five minutes, stirring occasionally, so the bottom doesn't burn. Once it has become golden like caramel, remove from heat and beat for two minutes, so it gets some air into it.
  5. Pour the caramel over the shortbread and allow to set up for 30 minutes.
  6. For the ganache:
  7. Heat 1/2 cup cream in a medium-sized microwave safe bowl until hot, about 1 minute. Add 3/4 cup of chocolate chips. Let sit for five minutes. Whisk until smooth. Add 1/2 cup of Nutella and whisk until combined. It should be a very thick chocolate sauce. Spread ganache over caramel layer and smooth. Let set up in the fridge until the chocolate is set.
  8. Remove from pan using parchment paper as a carrier and cut into squares.
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