Cashew Millionaire Shortbread Bars
These Millionaire Shortbread Bars are here for us today because of the fact that I was really craving them last week when I shot them. The addition of cashews is because I really like chocolate and caramel and cashews together; it’s a winning combination.
Millionaire Shortbread is so easy to make with such few ingredients and that’s what makes them a classic recipe that everyone should know how to make. I just have to warn you though, they can be quite dangerous to have on hand. I suggest making a batch and sharing with as many people as possible, or else you’ll end up like me…eating them all yourself. Which isn’t necessarily a bad thing. I guess it depends on how you look at things.
Cashew Millionaire Shortbread Bars
These Millionaire Shortbread Bars are a delicious and easy-to-make treat that doesn't require any fancy ingredients or long baking times. It's a great recipe to keep on hand whenever you're in need of something sweet.
Servings: 32
Equipment
- 8-inch square baking pan
- Saucepan
- Offset spatula
Ingredients
Shortbread Crust:
- 12 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Caramel:
- 14 ounces sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups cashews roughly chopped
Topping:
- 8 ounces semisweet chocolate chips
- 1 teaspoon coarse salt
Instructions
- Preheat oven to 325° F. Line an 8-inch square baking pan with parchment or foil, making sure to leave a bit overhang on either side. This will make it easier to pull the bars out of the pan later on.
- In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the flour and salt and beat on low until just combined. Pour out into the prepared pan and press down firmly into an even layer. Bake until lightly golden brown, about 30 minutes. Transfer to a wire rack and set aside to cool completely.
- To make the caramel, in a medium saucepan, combine the condensed milk, butter, syrup and salt. Cook the mixture over medium heat, stirring often with a rubber spatula, until thickened and becomes a deep brown golden color, about 10 to 20 minutes. Keep an eye on it and keep stirring so that the bottom doesn’t burn. If you find that it’s sticking a lot, lower the temperature to keep it from scorching. Remove from the heat and stir in the vanilla extract and cashews until well combined. Immediately pour over the cooled crust and spread out into an even layer.
- Place the chocolate chips in a heat-proof bowl and microwave in short bursts until melted through and smooth. Pour over the caramel and spread out into an even layer. Sprinkle with coarse salt on top and chill in the fridge until firm, at least 1 hour. Remove the bars from the pan and then cut into even pieces with a sharp serrated knife. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Enjoy!
