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Millionaire Shortbread Bars

These bars highlight Flourist Sifted and Whole Grain Red Fife Flours, and its hard to not just eat one. We like eating these treats straight from the fridge!

Millionaire Shortbread Bars

Shortbread Crust
1 cup (226 g) butter, room temperature
1/3 (70 g) cup sugar
1/3 (70 g) cup brown sugar
1 egg yolk
1/2 tsp vanilla
1/2 tsp salt
1 cup (150 g) Flourist Sifted Red Fife Flour
1 1/4 cup (163 g) Flourist Whole Grain Red Fife Flour

2 cans 300ml sweetened condensed milk
14 tbsp (198 g) butter, cut into pieces
1 cup (200 g) brown sugar
1/3 cup (80 ml) light corn syrup
3/4 tsp salt
1 tsp vanilla

Chocolate Ganache
2 cups (340 g) semisweet chocolate, chopped
1/2 cup (120 ml) heavy cream
Maldon salt for sprinkling

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper.

In a stand mixer, beat butter until well creamed. Add sugars and beat until light and fluffy. Add egg yolk and vanilla, scraping down the sides of the bowl after each addition.

Sift the flours and salt together and gradually add them to the batter, pausing half way to scrape down the bowl to ensure ingredients are well combined. Tip the dough into the prepared pan and press into the bottom, make sure to reach all four corners. Using a plastic dough scraper may help to create an even layer.

Bake for approximately 20 minutes until light golden brown. Allow to fully cool while you prepare the caramel.

For the caramel, combine condensed milk, butter, brown sugar, corn syrup and salt in a medium saucepan and place over medium heat. Whisk frequently until everything is melted and well combined, and continue whisking until caramel begins to boil.

Once boiling, reduce heat to medium low and whisk constantly for 10-15 minutes, until mixture becomes darker caramel in colour and begins to pull away from the sides of the pot. If you have a thermometer handy, you want the caramel to reach 225°F (107°C).

Remove from heat and stir in vanilla extract. Pour caramel over shortbread base and use an offset spatula to evenly spread it across. Allow to fully cool to room temperature before topping with chocolate, otherwise the two layers may mix. The pan can be placed in the refrigerator to speed up the process.

For the chocolate ganache, place chopped chocolate and heavy cream in a sauce pot over low heat. Stir frequently with a spatula until chocolate is completely melted and mixture is smooth. Remove from heat and allow chocolate to cool slightly for 5 minutes, before pouring it over the caramel layer. Spread evenly with an offset spatula.

Wait a few minutes before sprinkling with sea salt. Place in refrigerator to harden before cutting and serving.

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