A Twix in Disguise
I needed a dessert for company, and after perusing the internet for a bit, I kept seeing posts for Millionaire Shortbread. Never heard of it, but was intrigued after several bloggers likened it to a Twix Bar. Whoa Nellie! I’m so a fan of anything in the chocolate candy aisle that I decided this recipe must have been heaven-sent just for me. It’s a shortbread base, with an embarrassingly easy caramel filling, and to top it off, a lovely chocolate ganache.
Virtually all the recipes were identical with the exception either making a 9″ x 13″ pan of shortbread or basically the recipe being cut in half to make a 9″ x 9″ pan. Of course, I opted for the bigger version. . . .
I used my easy trick of making shortbread in my food processor (pulse, pulse, done!) and then pressing it into the pan. Easy peasy. Made the embarrassingly easy caramel, spread it over the shortbread and popped it into the fridge overnight. The next morning I made the chocolate ganache and while making it suddenly decided the “Twist” needed to be some freshly grated orange zest. Mmmm.
Millionaire Shortbread w/ a Twist
½ cup sugar
2-½ sticks unsalted butter, softened
2-½ cups all-purpose flour (KAF)
1 large egg yolk
⅛ tsp salt
2 14-ounce cans sweetened condensed milk
6 ounces bittersweet chocolate, chopped (Scharffen Berger)
1 tsp light corn syrup
1 stick unsalted butter, cut into cubes
Zest of one orange
⅛ tsp orange extract
Preheat oven to 350°. Butter bottom and sides of 9″ x 13″ baking pan.
Place first five ingredients in food processor and pulse until the consistency of wet sand. Using your hands and fingers, gently press dough into baking pan. Prick the dough with a fork and bake for 20-24 minutes, or until golden brown. Transfer to a wire rack and let cool completely.
Place condensed milk in large microwave-safe bowl. Cook on 50% power for 5 minutes, stirring halfway through. Cook on 30% power for approximately 10 minutes (stirring every 2-3 minutes) or until the milk is thick and caramel colored. Stir the milk until smooth and pour over shortbread. Refrigerate until cool or overnight.
In double boiler (or in glass bowl set over simmering water) combine chocolate, corn syrup, and butter. Stir mixture and once chocolate has melted, add orange zest and extract, and stir until smooth. Pour ganache on top of caramel and spread gently to all sides. Place in refrigerator and chill for approx. one hour. Allow shortbread to stand at room temperature for approx. 30 minutes for easier cutting.