Millionaire's Shortbread Cookies

By cecelia26_

Ingredients

• SHORTBREAD LAYER
• 2 sticks butter, softened slightly at room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 3/4 cup cocoa, sifted
• 2 tablespoons cornstarch
• Pinch of salt
• CARAMEL LAYER
• 3 cups granulated sugar
• 1/2 cup plus 2 tablespoons water
• 3 tablespoons butter
• 3/4 cup whipping cream, heated to lukewarm
• 1/2 teaspoon Fleur de Sel or Kosher salt
• WHITE CHOCOLATE LAYER
• 14 ounces white chocolate, chopped (I prefer Lindt.)
• Seeds from 1 vanilla bean (optional)

Details

Servings 24
Adapted from siftingfocus.com

Preparation

Step 1

Preheat the oven to 350˚F. Line a 13×9-inch metal pan with foil, leaving a 2-inch overhang on each of the long sides of the pan. Coat pan with cooking spray.

Shortbread Layer: In the bowl of an electric mixer, on medium speed, cream the butter until smooth. Add the sugar and mix until fully incorporated. In a medium bowl, whisk together the flour, cocoa, and cornstarch. Add the dry ingredients to the butter mixture and mix on low speed until fully incorporated. Press the dough into the bottom of the prepared pan. Bake for 15 minutes and rotate the pan. If the dough has puffed up, tap the pan on the oven rack to flatten out. Continue to bake for another 15 minutes. Remove to a rack to cool while preparing the caramel.

Caramel Layer: Pour the sugar into a medium saucepan. Pour the water on top of the sugar, coating all the sugar and being careful not to splash sugar onto the sides of the pan. Gently swirl the pan to cover any pockets of dry sugar that remain. Bring to a boil over medium-high heat. Continue to cook – without stirring – until the sugar turns medium amber in color. Immediately remove from the heat and stir in the butter and salt. Slowly and carefully pour in the cream, stirring constantly. (It will bubble up and may splatter.) Pour the caramel over the shortbread and spread to cover completely. Chill, uncovered, in the refrigerator to harden slightly.

White Chocolate Layer: In a microwavable bowl, microwave the white chocolate for 30 seconds. Stir the chocolate and continue to heat for 15 second intervals, stirring between each interval, until the chocolate has melted completely. Stir in the seeds from the vanilla bean, if using. Pour over the caramel layer and spread to cover the entire surface. Chill for approximately 30 minutes to allow the chocolate to set completely before cutting into bars.