I found this recipe in last month’s Food and Wine, and in a few short weeks it has become part of my regular repertoire. Once I saw the combo of caramel, dark chocolate and salt, I knew I was a gonner.
The recipe is, quite literally, an upgrade on the British confection “Millionaire’s Shortbread”, which comprises a layer of buttery cookie crust, filled with condensed milk and topped with milk chocolate. By using homemade caramel and dark chocolate ganache, and adding some cornmeal to the shortbread layer this version is much richer, hence the name.
Sure, it involves more steps than the average bar cookie, and use of a candy thermometer. Admittedly, I strenuously object to undue fuss in the kitchen. But I promise, when you try these, you’ll agree they are worth the extra effort and steps.
I have so far made them for: book group; a dinner party; my pediatrician’s office as a thank you for “finding” my sick daughter an appointment on a very busy Monday; and for myself as a palliative after a very stressful week.
Give them a try–you’ll be glad you did. Or maybe not, as they are addictive.