Caitlin Bensel; Food Stylist: Torie Cox
Millionaire’s shortbread is a brilliant triple decker dessert.
On bottom, a buttery shortbread made with toasted pecans.
In the middle, a rich, thick, and creamy caramel that has a just-right saltiness.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Lastly, the caramel is topped with a silky chocolate ganache.
If you’re a fan of chocolate and caramel, also considermillionaire candyandhomemade turtles.
Learn how to make millionaire’s shortbread, and enjoy it for your holiday dessert trays.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
In fact, chilling between each layer is important.
)all-purpose flour
1/3cup(about 1 1/3 oz.
)powdered sugar
1/2cupchopped toastedpecans
1/2tsp.table salt
3/4cup(6 oz.)

Credit:Caitlin Bensel; Food Stylist: Torie Cox
coldunsalted butter, cubed
Cooking spray
Caramel Layer:
1(14-oz.
)can sweetened condensed milk
1cup packedlight brown sugar
1/2cup(4 oz.
Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Press flour mixture evenly and firmly into bottom of prepared baking pan.
Bake crust:
Bake in preheated oven until lightly browned, 18 to 22 minutes.
Let cool completely on a wire rack, about 30 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove from heat, and stir in vanilla.
Immediately pour over cooled Crust, and spread evenly using a small offset spatula.
Let cool completely, about 2 hours.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare the Chocolate Layer:
Place chopped chocolate in a medium-size microwaveable bowl.
Spread chocolate evenly over cooled Caramel Layer.
Let stand 5 minutes; sprinkle with flaky sea salt, as desired.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Chill shortbread until Chocolate Layer is just set, about 10 minutes.
Cut shortbread in half crosswise to create 2 (6 1/2- x 9-inch) rectangles.
Cut each rectangle in half to form 4 (3 1/4- x 9-inch) rectangles.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cut each rectangle crosswise into 8 equal pieces.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox