If for some strange reason you have never tried Millionaire Walnut Shortbread, now is the time! I have changed this slightly by adding walnuts which I feel adds so much more to the original. That slight crunch in the caramel layer, yummy!
Christmas Baking
I am continuing with my Christmas baking and finished these off just a few hours ago. I have to say, this is my absolute favourite time of year for baking. Christmas always gets me in the baking mood. Do you like baking during the holidays? Or maybe prefer store bought treats. Those are great as well. But nothing beats baking.
So, with that being said, why not take a look at these cookies. I can’t say enough wonderful things about these fantastic little bites of deliciousness. Just when you thought shortbread couldn’t get any better, you see these.
And if you happen to be on the hunt for regular shortbread, I’ve got your covered there as well with these Whipped Shortbread cookies!
Make them and love them as much as we do.
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Millionaire Walnut Shortbread
Ingredients
For the biscuit layer:
- 2/3 Cup butter
- 1 1/4 Cups plain flour
- 1/4 Cup granulated white sugar
- Pinch salt
For the caramel layer:
- 1 can condensed milk
- 3/4 Cup chopped walnuts
For the top layer
- 5 ounces dark chocolate
Instructions
- Preheat you oven to 350 degrees F. Grease and line with parchment paper an 8 inch square baking tin and set aside. Mix the butter and sugar on high speed until light and fluffy. Just about 3-4 minutes. Sift in the flour and salt and mix until it just comes together. Press the shortbread into the pan using your hands until it is evenly covering the bottom of the pan. Bake for around 15 minutes. It should be lightly golden brown when you remove it but still soft to touch. It will set as it cools.
- In a double boiler set over simmering water, add the condensed milk and cover. Let it cook for about an hour, stirring occasionally. You are looking for a light caramel colour that is smooth and glossy. It should have thickened as well. When your caramel is done, remove from heat.
- Evenly sprinkle the walnuts over the shortbread and pour over your caramel. Spread it out so it completely covers the shortbread. Cover and refrigerate for about 1/2 hour.
- While the caramel layer is setting, melt your chocolate. Put the chocolate in a double boiler set over simmering water. Stir as it melts. This will only take a couple of minutes. Remove from heat and leave to cool for just a few minutes.
- Pour the chocolate evenly over your caramel layer. Use a rubber spatula to spread it completely to the edges of the pan. Smooth it all out. cover and refrigerate for about an hour to let the chocolate set.
- Remove from fridge and using a sharp knife cut into squares.
- These will keep in the fridge for a week and the freezer for a month or longer.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
