I am not quite sure where these caramel chocolate covered shortbread squares got the name Millionaire’s Shortbread. These tasty treats originated in Scotland so perhaps there is some lore that they are only eaten by millionaires, or that you will become a millionaire if you eat one. I prefer the latter. All I know is that they are so rich — rich like a millionaire? — that you will want to eat the whole pan, but might stop halfway through. Nobody can eat that whole sticky chocolaty mess in one sitting! Trust me, I’ve tried. These are a favorite year round treat in our house highly recommend them for anyone with a hankering for chocolate, shortbread and caramel all at once. You will think you’ve died and gone to heaven. And, who knows, they might even make you very very rich!

Millionaire Shortbread

1 ½ cups unsalted butter, room temperature

2 cups all-purpose flour

¼ cup white rice flour

½ cup sugar

14 ounces sweetened condensed milk

¼ cup light corn syrup

1 cup light brown sugar, well packed

12 ounces semisweet chocolate chips

1. Preheat oven to 350ºF and coat a 15×10″ jelly roll pan with cooking spray. Set aside.
2. In a large bowl mix 1 c. of unsalted butter, all-purpose flour, rice flour and granulated sugar with a wooden spoon until well combined and a little crumbly. Press dough in an even thin layer onto jelly roll pan. Bake for 20-22 minutes, or until edges of shortbread are golden brown.
3. Meanwhile, in a large saucepan over medium heat melt ½ c. butter, condensed milk, corn syrup and brown sugar. Stir mixture constantly with a wooden spoon until mixture has thickened and is a deep caramel brown.
4. Pour caramel over freshly baked shortbread and spread it evenly in a thin layer with the back of a wooden spoon or a spatula. Place it in the fridge to set for 30 minutes.
5. Then, melt the chocolate chips in a bowl in the microwave until it forms a smooth and creamy chocolate sauce.
6. After 30 minutes, remove caramel from the fridge and spread the chocolate over top. Return to fridge to chill for an additional 30 minutes. Then, cut into squares or triangles and serve.

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