Millionaire Shortbread Bars – a delicious recipe with unsalted butter, powdered sugar, vanilla, flour, salt, store brought. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease an 8x8 inch pan. Line pan with parchment paper with a few inches overhang off the sides.
2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
3
Sift in flour and salt. Reduce the speed to low and beat in the flour mixture until just incorporated.
4
Pat the mixture into the bottom of the prepared pan to form a crust. Poke holes into crust using a small fork. Place pan in freezer for 30 minutes to chill.
5
Preheat oven to 350F. Bake the shortbread crust for 18 to 20 minutes. Let cool completely.
6
Spoon the dulce de leche over the cooled shortbread crust. Smooth the top with an offset spatula. Place pan in fridge to set for 15 minutes.
7
Melt chocolate and butter in microwave gradually, 10 second intervals and stirring in-between until very smooth.
8
Pour chocolate over the set dulce le leche and smooth with a spatula.
9
Place pan back in fridge for 15 minutes to set the chocolate.
10
Lift up with edges of parchment paper to remove the whole cookie from pan. Cut into squares. Sprinkles sea salt on top and serve.
650
kcal
Calories
46
g
Fat
53
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, 1 cup all purpose flour, and more.
Yes, Millionaire Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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