Bon Appétit Bake Club presents a detailed recipe for Millionaire's Shortbread, an opulent dessert with a Scottish heritage. This bar features three distinct layers: a buttery shortbread base, chewy caramel, and a shiny chocolate ganache. Key techniques include toasting a portion of flour for added flavor, cooking sugar to deep amber for optimal caramel texture without a candy thermometer, and proper timing during assembly to ensure layer integrity. The article emphasizes a community approach to baking, encouraging bakers to engage through questions and sharing their creations.
Though the exact origins of the first millionaire's shortbread recipe are not well-documented, it likely dates back to at least 1965 and is believed to be Scottish.
To achieve a perfectly pullable texture for the caramel, cook the sugar to a deep amber before combining with condensed milk, skipping the candy thermometer.
Assembling the layers correctly is crucial; the shortbread must cool completely before the hot caramel is added to ensure a strong bond.
For a shiny chocolate topping, incorporate a few pats of butter into the melted chocolate before spreading it over the cooled caramel layer.
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