Espresso Millionaire Shortbread Bars are a perfect example of a delightful layered dessert, meticulously crafted in a baking pan and then expertly sliced into individual portions. These bars are truly elevated to a culinary masterpiece with the inspired addition of espresso to the classic caramel layer.

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For the Shortbread Base

• 2/3 cup (5 1/3 oz) unsalted butter, at room temperature, plus more for the pan
• 1 2/3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Espresso Caramel Filling

• 2 cans (14 ounce) full-fat condensed milk
• 2 sticks (8 oz) unsalted butter
• 1/2 cup firmly packed light brown sugar
• 1/2 cup golden syrup
• 2 teaspoons espresso powder
• 1/2 teaspoon salt

For the Decadent Chocolate Layer

• 1 2/3 cups coarsely chopped 70% dark chocolate
• 2 tablespoons (1 oz) unsalted butter
• 1/3 cup chopped white chocolate, for feathering

Step 1: Prepare the Buttery Shortbread Base

• Preheat your oven to 350°F (180°C).
• Lightly butter a 9-by-9-inch (23-by-23cm) baking pan. Line it with parchment paper, ensuring the paper extends over the sides. This “overhang” acts as handles, making it much easier to lift the finished shortbread out of the pan once cooled.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, softened unsalted butter, granulated sugar, large egg yolk, vanilla extract, and salt. Beat on medium speed until the ingredients are thoroughly combined and a cohesive dough begins to form.
• Transfer the dough into your prepared baking pan. Using your hands, press the mixture evenly and firmly into the bottom of the pan until it forms a level layer. For an extra smooth finish, you can use the flat base of a measuring cup or glass to press down the dough. Prick the entire surface of the shortbread base with the tines of a fork. This prevents the shortbread from puffing up during baking.
• Bake in the preheated oven for 20 to 23 minutes, or until the shortbread turns a beautiful golden color around the edges. Remove the pan from the oven and allow the shortbread base to cool completely on a wire rack before proceeding. A fully cooled base is crucial for the next layer.

Step 2: Craft the Rich Espresso Caramel

• In a medium, heavy-bottomed saucepan, combine the full-fat condensed milk, unsalted butter, firmly packed light brown sugar, golden syrup, espresso powder, and salt. Place the saucepan over low heat. Stir continuously for 5 to 8 minutes, or until the sugar has completely dissolved and the butter has melted, ensuring the mixture is smooth.
• Increase the heat to medium-low, bringing the mixture to a gentle boil. Continue to stir constantly to prevent sticking and burning. Cook the caramel for 5 to 10 minutes, or until it reaches a temperature of 225°F (107°C) on a sugar thermometer. At this point, it should have transformed into a rich golden brown color and thickened to a soft fudge consistency. Be vigilant with stirring to prevent separation and ensure even cooking.
• Immediately pour the hot espresso caramel mixture over the completely cooled shortbread base. Use an offset spatula to spread the caramel evenly across the surface. Refrigerate the pan for about 1 hour, or until the caramel is fully set and firm to the touch. This chilling step is essential for clean layering and cutting.

Step 3: Add the Luxurious Chocolate Layer

• For the dark chocolate topping, prepare a double boiler by setting a heatproof bowl over a pan of barely simmering water. Ensure the bottom of the bowl does not touch the water. Add the coarsely chopped 70% dark chocolate and 2 tablespoons of unsalted butter to the bowl. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth and glossy.
• Once melted and perfectly smooth, pour the dark chocolate mixture evenly over the set espresso caramel layer. Gently spread it with an offset spatula if needed.
• For the decorative white chocolate feathering, melt the chopped white chocolate. You can use another double boiler setup as described for the dark chocolate, or carefully melt it in a microwave in 20-second increments, stirring well after each interval. White chocolate can seize quickly, so watch it closely and avoid overheating.
• Spoon the melted white chocolate into a small piping bag (or a ziplock bag with a tiny corner snipped off). Pipe thin, horizontal straight lines, approximately 1/4 inch (6 mm) apart, across the surface of the still-wet dark chocolate. Immediately take a skewer or a toothpick and drag it through the lines, perpendicular to them (alternating up and down motions), to create a beautiful feathered pattern. Work quickly before the dark chocolate sets.
• Chill the entire pan in the refrigerator until the chocolate layer is completely set and firm, which will take at least 1 hour, or preferably overnight for the best results.
• Once fully set, carefully remove the entire block from the baking pan using the parchment paper overhang. Place it on a cutting board. To achieve neat slices, use a sharp knife that has been heated under hot water and wiped dry. Wipe the knife clean between each cut. Slice the bars into your desired portions – long strips or elegant squares work wonderfully.

Recipe Adapted From

Simply Sweet Nostalgic Bakes

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