Post by @crystalristal

MILLIONAIRE SHORTBREAD BARS Recipe credit: Preppy Kitchen ❤️ INGREDIENTS Shortbread Crust: * 1 cup unsalted butter, softened * ½ cup granulated sugar * 1 egg yolk * 1 tsp vanilla extract * ½ tsp salt * 2 cups all-purpose flour Caramel Layer: * 1 (14 oz) can sweetened condensed milk * ½ cup unsalted butter * 1 cup packed light brown sugar * ¼ cup light corn syrup * ½ tsp fine sea salt * 1 tsp vanilla extract Chocolate Ganache: * 4 oz semisweet chocolate, chopped (or ⅔ cup chocolate chips) * ⅓ cup heavy cream * Flaky sea salt for topping (optional) INSTRUCTIONS 1. Make the Shortbread: Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper. Beat softened butter, sugar, and salt until light and fluffy, about 3 minutes. Mix in egg yolk and vanilla. Gradually add flour and mix until just combined. Press dough evenly into prepared pan, making sure there are no gaps. Bake for approximately 22 minutes, until edges are lightly golden. 2. Make the Caramel: While the crust bakes, combine sweetened condensed milk, butter, brown sugar, corn syrup, and salt in a saucepan over medium heat. Whisk occasionally until butter melts, about 3 minutes. Then whisk constantly for 6–10 minutes until caramel thickens, darkens slightly, and reaches 225°F. Remove from heat and stir in vanilla. Pour hot caramel over the hot shortbread crust and spread evenly. Allow to cool to room temperature. 3. Make the Chocolate Ganache: Combine chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth (approximately 60 seconds total). Pour over cooled caramel and spread evenly. Sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours until set. 4. Slice & Enjoy! Lift bars out of the pan using parchment paper. Use a warm, dry knife to cut into squares, wiping the blade between cuts for clean edges. #recipes #DessertRecipe #sweets #baking #chocolate