Name: Millionaire Shortbread with Pretzels
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1/4 cup (35 g) icing sugar; 6 tbsp (85 g) unsalted butter, softened; 1 can (300 ml) sweetened condensed milk; 3 tbsp (40 g) unsalted butter; 4 oz (115 g) milk chocolate, chopped; 2 tbsp (30 ml) 35% heavy cream; 3/4 cup (50 g) crushed pretzels

Ingredients

Shortbread
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (35 g) icing sugar
- 6 tbsp (85 g) unsalted butter, softened
Caramel
- 1 can (300 ml) sweetened condensed milk
- 3 tbsp (40 g) unsalted butter
Topping
- 4 oz (115 g) milk chocolate, chopped
- 2 tbsp (30 ml) 35% heavy cream
- 3/4 cup (50 g) crushed pretzels

Preparation

Shortbread
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a bowl, combine the flour and icing sugar. Add the butter and combine until the dough forms. Press onto the bottom of the prepared dish.
- Bake for 10 minutes or until light golden brown.
Caramel
- Meanwhile, in a saucepan, bring the condensed milk and butter to a boil, then simmer for 5 minutes, whisking constantly. Pour the caramel over the warm shortbread.
- Bake for 15 minutes. Let cool completely on a wire rack.
Topping
- Place the chocolate and cream in a bowl. Microwave for 1 minute or until heated through. Using a spatula, stir until the chocolate is melted and the ganache is smooth. Spread over the cooled caramel. Immediately sprinkle with the pretzels. Let set for 1 hour at room temperature.
- Cut into squares. The millionaire shortbread with pretzels will keep for 1 week in an airtight container at room temperature.

Millionaire Shortbread with Pretzels

Categories

Ingredients

Shortbread

Caramel

Topping

Preparation

Shortbread

Caramel

Topping

Personal Note