Millionaire's Shortbread Bars
Millionaire’s shortbread bars are the rags-to-riches story of classic shortbread — proof that a little extra effort can turn ordinary shortbread into the most eye-catching option on your cookie platter.
FOR THE SHORTBREAD, WHISK:
FOR THE CARAMEL, HEAT:
FOR THE TOPPING, HEAT:
Pressed for time? Opt for a purchased caramel spread to make these bars a little quicker.
Preheat oven to 350°. Line a 9-inch baking pan with parchment paper.
For the shortbread, whisk together flour, ground peanuts, 2 Tbsp. cornstarch, and salt in a bowl; set aside.
Cream 1½ sticks butter and granulated sugar with a mixer on medium speed. Mix in flour mixture until combined but sandy.
Press shortbread into prepared pan; bake until golden and set, 30–35 minutes. Transfer pan to a rack to cool.
For the caramel layer, heat brown sugar, 4 Tbsp. butter, corn syrup, and espresso powder in a medium saucepan over medium until boiling, 3 minutes.
Whisk together ⅔ cup cream, egg yolks, and 3 Tbsp. cornstarch; stir into caramel. Cook, stirring, over medium heat until thickened, 5 minutes.
Pour caramel over cooled shortbread; chill or let stand until caramel is firm. Cut shortbread into 18 rectangles.
For the topping, heat ½ cup cream and shortening until boiling; pour over chocolate in a bowl and let stand 5 minutes. Stir chocolate until smooth.
Dip top of each cookie into chocolate, sprinkle on chopped peanuts, and let stand until chocolate is set.
Press the shortbread mixture into an even layer in a pan lined with parchment paper.
After heating brown sugar, butter, corn syrup, and espresso powder to form caramel, whisk in the cream mixture.
Once the caramel layer is firm, cut the shortbread bars to size and dip the tops into creamy chocolate.