The Best Easy No-Bake Millionaire’s Shortbread
A completely no-bake version of the classic Millionaire’s Shortbread, this decadent bar dessert features three distinct layers. The base is a simple, press-in shortbread crust made from almond flour, brown sugar, and melted butter. The middle layer is a rich, chewy caramel made on the stovetop with condensed milk. The top layer is a smooth, dark chocolate ganache with a beautiful white chocolate marble swirl. The bars are chilled until firm, then sliced for serving.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 40 minutes (includes chilling time)
- Yield: 16 bars
- Category: Dessert
- Method: No-Bake, Chilling, Simmering
- Cuisine: Scottish
- Diet: Gluten Free
Ingredients
- For the Shortbread Crust:
- 200 g (about 2 cups) almond flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 75 g (about 5.5 tbsp) unsalted butter, melted
- ½ teaspoon vanilla extract
- For the Caramel Layer:
- 100 g (about ½ cup) brown sugar
- 75 g (about 5.5 tbsp) unsalted butter
- 300 g (about 1 cup) condensed milk
- For the Chocolate Ganache:
- 200 g (about 1 ¼ cups) dark chocolate, chopped
- 50 g (about 1/3 cup) white chocolate, chopped
- 125 g (about ½ cup) heavy cream
Instructions
- Make the Crust: Line an 8×8-inch square pan with parchment paper, leaving overhangs to use as handles.
- In a bowl, stir together the almond flour, brown sugar, and salt. Pour in the melted butter and vanilla extract, and stir until the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while you prepare the caramel.
- Make the Caramel: In a small pot over medium heat, combine the brown sugar, butter, and condensed milk. Bring to a boil, stirring constantly.
- Continue to boil for 2-3 minutes as the caramel thickens. It is ready when a spatula dragged through the bottom leaves a trail that takes 1-2 seconds to close.
- While the caramel is still warm, pour it over the chilled shortbread crust and smooth it into an even layer. Let it chill in the refrigerator while you prepare the ganache.
- Make the Chocolate Ganache: Place the chopped dark chocolate and white chocolate into two separate heat-safe bowls.
- Heat the heavy cream on medium heat until it just begins to simmer. Pour 100g of the hot cream over the dark chocolate and the remaining 25g over the white chocolate. Let them sit undisturbed for 1-2 minutes.
- Whisk each bowl of chocolate until the ganache is melted and smooth.
- Pour the dark chocolate ganache over the caramel layer and smooth it out.
- Use a spoon to drop small blobs of the white chocolate ganache on top of the dark chocolate layer.
- Gently run a chopstick or knife through the ganache layers in a zigzag pattern to create a marbled effect.
- Chill and Serve: Chill the tart in the refrigerator for at least 1 hour, until all layers have set.
- Use the parchment paper overhangs to lift the shortbread from the pan. Run a sharp knife under hot water to make clean cuts, and slice into bars.
Notes
- This is a completely no-bake dessert, making it ideal for when you don’t want to use an oven.
- Using a parchment paper sling in the pan is a key step that makes it easy to remove the finished bars for clean slicing.
- The visual cue of dragging a spatula through the caramel is the best way to test for the correct thickness.
- Running your knife under hot water before each cut will result in neater, cleaner bars.
Find it online: https://cookupjoy.com/millionaires-shortbread/