What’s to not love a few layer of buttery, crumbly shortbread slathered with espresso caramel and topped with decadent chocolate? These bars are a scrumptious British traditional at coronary heart. Right here I’ve included espresso powder within the caramel layer which, regardless of being solely one-ingredient addition, completely transforms these millionaire bars.–Emma Duckworth
Espresso Millionaire Shortbread Bars FAQs
In case your caramel separates, take away it from the warmth and whisk vigorously till it recombines. Separation happens as a result of there was uneven warmth and the dairy fats has melted too rapidly. Simply preserve stirring!
This recipe truly makes an extra-thick layer of caramel. For those who desire a thinner layer, halve the caramel components.
Caramel wants to succeed in a minimal of 225℉ to set. For those who undercook it it doubtless received’t set. A sugar thermometer makes issues loads simpler however if you happen to don’t have one, make certain the caramel begins to tug away from the sides of the pan and is absolutely thick earlier than eradicating it from the warmth.
Forestall your display from going darkish
Make the shortbread
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Preheat the oven to 350°F (180°C).
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Butter a 9-by-9inch (23-by-23cm) baking pan and line with parchment paper. Permit the parchment paper to hold over the edges to make it simpler to elevate the shortbread out as soon as cooked.
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Within the bowl of a fitted with a paddle attachment, mix the flour, butter, sugar, egg yolk, vanilla, and salt and beat on medium pace till mixed and a dough begins to type.
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Tip the dough into the ready pan and utilizing your palms, press the combination into the pan till completely stage. Utilizing the bottom of a measuring cup or glass would possibly assist to stage on the finish. Prick the bottom throughout with the tines of a fork.
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Bake till golden, 20 to 23 minutes. Take away the pan from the oven and permit it to chill fully.
Make the espresso caramel
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In a medium saucepan over low warmth, mix the condensed milk, butter, brown sugar, golden syrup, espresso powder, and salt and warmth till the sugar has dissolved and the butter has melted, 5 to eight minutes.
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Improve the warmth, and produce the combination to a boil, stirring repeatedly till the caramel reaches a temperature of 225°F (107°C), turns golden brown, and thickens to a mushy fudge consistency, 5 to 10 minutes.
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Pour the caramel onto the cooled shortbread base, stage with an offset spatula, and refrigerate till set, about 1 hour.
Make the chocolate layer
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In a bowl set over a pan of barely simmering water, soften the darkish chocolate and butter, guaranteeing the underside of the bowl does not come into contact with the water.
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As soon as melted and shiny, pour the chocolate combination over the caramel.
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In one other bowl set over barely simmering water, rigorously soften the white chocolate. Alternatively, soften the white chocolate within the microwave in 20-second increments. Watch intently, as white chocolate can seize rapidly.
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Spoon melted white chocolate right into a small piping bag and pipe horizontal straight strains about 1/4 inch (6 mm) aside over the darkish chocolate. Rating the strains utilizing a skewer by dragging it up and down the highest of the chocolate, perpendicular to the strains that you simply piped.
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Chill within the fridge till fully set, a minimum of 1 hour or in a single day. Take away from the baking pan utilizing parchment paper.
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Minimize into slices or squares utilizing a pointy, scorching knife, wiping between every lower. The espresso millionaire shortbread bars could be saved at room temperature in an hermetic container for as much as 1 week.
Serving: 1 servingEnergy: 526 kcalCarbohydrates: 66 gProtein: 7 gFats: 26 gSaturated Fats: 16 gMonounsaturated Fats: 7 gTrans Fats: 1 gLdl cholesterol: 64 mgSodium: 219 mgFiber: 2 gSugar: 52 g
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2021 Emma Duckworth. Picture © 2021 Emma Duckworth. All rights reserved.
Recipe Testers’ Opinions
These espresso millionaire shortbread bars had been a giant hit in my home. They had been the proper deal with to get pleasure from whereas watching the brand new season of Nice British Bake Off! They give the impression of being very spectacular with the layering and feathering however are largely simple to make.
I had a little bit of hassle with the caramel, but it surely got here collectively in the long run. The shortbread base is splendidly buttery and crumbly (this was my favourite half!), and the caramel has a shocking depth due to the espresso powder. I halved the caramel and was pleased with the thickness of that layer.
The addition of espresso to those millionaire shortbread bars did simply what I needed it to. It lower the sweetness stage a bit and gave the bars a pleasant mocha flavour.
I solely made half the caramel which is the proper quantity for us. I would like a barely thinner chocolate layer however I’m the one one which does. I couldn’t get my white chocolate to soften however that was my fault as I solely had chips available that apparently are designed to not soften to maintain their form in cookies. They will not be as fairly with out the feathering however they’re simply as scrumptious. Be ready for 1.25 to 1.5 hours per layer for the cooling and setting.
