Description
Raspberry Caramel Millionaire’s Shortbread is a decadent layered dessert combining a buttery shortbread base, a luscious raspberry-infused caramel center, and a smooth chocolate topping. This British-inspired treat offers a delightful fruity twist on the classic millionaire’s shortbread, perfect for satisfying sweet cravings with a rich blend of textures and flavors.
Ingredients
Scale
For the shortbread base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the raspberry caramel:
- 1/2 cup raspberry preserves or seedless jam
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
For the chocolate topping:
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1 tablespoon butter or coconut oil
Instructions
- Preheat and prepare pan: Preheat oven to 350°F and line a 9×9-inch square baking pan with parchment paper to ensure easy removal and clean cutting.
- Make the shortbread base: In a bowl, cream the softened butter and granulated sugar until light and fluffy. Add the all-purpose flour and salt, mixing just until a crumbly dough forms. Press the dough evenly into the prepared pan. Bake for 20–22 minutes until the edges are lightly golden. Remove from oven and let cool completely.
- Prepare the raspberry caramel: In a medium saucepan over medium heat, melt the butter first. Stir in brown sugar, sweetened condensed milk, light corn syrup, and salt. Bring to a gentle boil while stirring constantly. Continue to cook for 6–8 minutes until the mixture thickens and turns golden. Remove from heat and mix in raspberry preserves smoothly. Pour the caramel evenly over the cooled shortbread layer and spread gently. Place the pan in the fridge and chill for at least 1 hour, or until the caramel sets firm.
- Make the chocolate topping: Melt the chocolate chips along with the butter or coconut oil in a heatproof bowl over simmering water (double boiler method), stirring until smooth and glossy. Alternatively, melt in the microwave in 30-second bursts with stirring between each. Pour the melted chocolate evenly over the chilled raspberry caramel layer and spread carefully to cover the entire surface. Chill again for 30–60 minutes until the chocolate is fully set and firm.
- Cut and serve: Once fully set, use a sharp knife warmed under hot water for clean, neat slices. Cut into 16 squares and serve at room temperature for the best flavor and texture.
Notes
- Use seedless raspberry jam to maintain a smooth caramel texture without seeds.
- Store the bars in the refrigerator to keep the layers firm.
- Before serving, bring the bars to room temperature to enhance the flavors and softness.
- Warming the knife before cutting helps achieve clean edges without cracking the chocolate.
