Caramel Apple Millionaire’s Shortbread
58
- Prep Time20 min
- Total Time3 h 5 min
- Makes36 cookies
Recipe developer Camilla Wynne put a caramel-apple spin on her granny’s millionaire’s shortbread—a buttery base topped with a thick layer—and she thinks this version is even better than the original.
Base
1 cup (113 g) whole-wheat flour
1/4 cup (50 g) granulated sugar
1/8 tsp kosher salt
1/2 cup (113 g) cold, unsalted butter, cubed
Caramel
4 cups apple cider
3/4 cup sweetened condensed milk
1/2 cup (106 g) brown sugar
1/2 cup unsalted butter
2 tbsp maple syrup
1/2 tsp kosher salt
1/4 tsp cinnamon
Topping
170 g blond chocolate, chopped
2 tbsp unsalted butter
Flaked sea salt, for garnish
Instructions
Position rack in centre of oven, then preheat to 350F. Lightly oil an 8 × 8-in. baking dish, then line with overhanging parchment.
Base: Combine flour with granulated sugar and 1⁄8 tsp kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until combined. Add cubed butter. Beat on medium-low until a crumbly dough forms. Press dough firmly into an even layer in prepared dish. Bake until golden brown, about 30 min. Transfer to a rack to cool completely.
Caramel: Meanwhile, bring apple cider to a boil in a pot over high. Boil until reduced to 1⁄2 cup, about 20 to 30 min. Remove from heat and stir in sweetened condensed milk, brown sugar, 1⁄2 cup butter, maple syrup, 1⁄2 tsp kosher salt and cinnamon. Return to stovetop over medium. Simmer, stirring often, until caramel is browned and reaches 235F to 240F on a thermometer. Pour over prepared base. Set aside until caramel is set, 2 to 3 hrs.
Topping: Combine chocolate and 2 tbsp butter in a medium microwave-safe bowl. Microwave, stirring every 30 sec, until melted. (Alternatively, melt over a pan of gently simmering water.) Pour over caramel, tilting pan to cover evenly. Sprinkle with flaked salt. Refrigerate until chocolate is firm, about 15 min.
Remove shortbread from baking dish and cut into 36 squares.
Storage tip
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze in an airtight container between layers of wax paper for up to 3 months. I recommend enjoying them cold; they only need to defrost at room temperature for a few minutes.
Find more make-ahead holiday cookie recipes.
Love blond chocolate? Try our blond chocolate and brown butter blondies recipe, which includes instructions for how to make it yourself (or you can substitute store-bought blond chocolate).
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
