This week, we’re celebrating Sonoma County with special deals on some of our very favorite local products! Sonoma County is filled with some of the most talented and dedicated artisans the country has to offer, and our stores are packed with hundreds of local brands and thousands of local products, just waiting to become your new favorite! Ultra-creamy, locally-made European-style organic butter from Straus Creamery ($7.99/ea, 16oz) is perfect for everyday use, but it really shines brightest in baked goods. We’ve packed a ton of it into these classic Millionaire’s Shortbread bars – it’s in the flakey shortbread base and the decadent caramel center. Top the whole confection with a layer of smooth dark chocolate, and each square is sure to be a bite of locally-made heaven!
*Prices good through 2/23/21.
- Serves: about 1 dozen Bars
- Prep Time: 1 hour
- Cook Time: 3-4 hours
- 1 lb.+3 tbsp. Straus Organic European Style Unsalted Butter, kept very cold (divided)
- 2 c. All-Purpose Flour
- 1 Egg, beaten
- 1/2 c. Granulated Sugar
- 1/2 tsp. Salt
- 1 (10-12oz) can Sweetened/Condensed Milk
- 1 1/2 c. Semi-Sweet Chocolate, roughly chopped
To make the shortbread layer, cube 1 pound Straus butter and cut together with flour, sugar, and salt using a pastry cutter or fork. Work the mixture until it resembles wet sand, then add the egg and work into a dense dough ball. Cover tightly with plastic wrap and chill in the fridge for at least 1 hour.
When ready to bake, preheat oven to 350 degrees and use 1 tablespoon of butter to thoroughly grease a 9x13 baking dish. Roll out chilled shortbread dough to roughly the same size and shape, then press into the prepared pan, taking care to keep the thickness even and to press the dough into the corners. Bake for about 20 minutes or until shortbread is golden crisp. Cool in the pan for 10 minutes.
While shortbread cools, heat remaining butter and condensed milk in a small saucepot, whisking constantly on medium-low heat. When sauce becomes thick and caramel-brown in color, remove from heat and pour immediately over shortbread; spread into an even layer. Allow the shortbread to return to room temperature, then cover tightly and chill for 30 minutes or until caramel has set. Heat half the chocolate in a double-boiler; when melted, stir in remaining chocolate until melted. Remove from heat and spread in an even layer over chilled bars, then cover and chill again until set.
To serve, remove bars from pan and allow to sit at room temperature for 5 to 10 minutes before cutting to prevent chocolate from cracking.
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