Billionaire's Shortbread

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recipe by Lena Geller www.lenaslunchbox.com

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    423
based on 1 ratings

This is a classic millionaire's shortbread. I prefer a thin shortbread base, because it provides full flavor without the dryness. The caramel, made with evaporated milk, is smooth and holds its form. The topping is a simple semisweet chocolate that adds a nice crunch once hardened. And, of course, a generous sprinkling of sea salt is essential.

recipe updated Sep 4, 2018

Ingredients

  • Butter icon
    Butter
    230g
  • Brown sugar icon
    Brown sugar
    64g
  • Kosher salt icon
    Kosher salt
    3g
  • Vanilla extract icon
    Vanilla extract
    5ml
  • Coconut extract icon
    Coconut extract
    3g
  • All purpose flour icon
    All purpose flour
    227g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    61g
  • Evaporated milk icon
    Evaporated milk
    444ml
  • Butter icon
    Butter
    85g
  • Brown sugar icon
    Brown sugar
    53g
  • Semisweet chocolate icon
    Semisweet chocolate
    170g
  • Sea salt icon
    Sea salt
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Stand mixer bowl
  • kCook icon Square pan - 9"
  • kCook icon Glass measuring cup
  • kCook icon Saucepan
  • kCook icon Medium bowl

Step preview

  1. Prepare a square pan with parchment paper
  2. Get a clean stand mixer bowl
  3. Add butter
  4. Add brown sugar
  5. Beat for 4min until light and fluffy
  6. Add kosher salt
  7. Add vanilla extract
  8. Add coconut extract
  9. Beat for 1min until combined then set aside
  10. Get a clean medium bowl
  11. Add all purpose flour
  12. Add unsweetened shredded coconut
  13. Fold dry ingredients into mixture
  14. Transfer mixture to square pan
  15. Press evenly
  16. Place in freezer
  17. Pre-heat
  18. Bake for 5min
  19. Reduce
  20. Bake for 15min and let cool
  21. Get a clean saucepan
  22. Add evaporated milk
  23. Add butter
  24. Add brown sugar
  25. Heat on medium heat until just boiling while stirring occasionally
  26. Simmer for approx 20min on low heat until thickened
  27. Pour caramel into square pan
  28. Place in freezer for approx 1h until hard
  29. Get a clean glass measuring cup
  30. Add semisweet chocolate
  31. Melt carefully in microwave on low heat
  32. Spread evenly
  33. Sprinkle with flaked sea salt
  34. Chill in fridge until set
  35. Turn out
  36. Slice into squares
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