My grandmother made incredible shortbread cookies, but just as I do with every treat I dream up, I added chocolate. And caramel. And praline nuts. This take on millionaire’s shortbread is so good that I think it’s worth even more than a cool million. (Note: This caramel uses the “dry” method and might take you a try or two before you perfect it.) –Phillip Ashley
1. To prepare the Shortbread, preheat oven to 325F. Grease a 9×12–inch baking dish and line with parchment paper.
2. In the bowl of a stand mixer, beat butter and sugar on medium until fluffy, about 2 minutes. Reduce speed to low and add flour and salt. Mix 1 minute until the mixture is loosely combined.
3. Press the dough into the pan and bake until lightly golden, about 30 minutes. Remove from oven and allow to cool while you prepare the rest of the components.
1. To prepare The Parline Caramel, in a heavy-bottomed pot, heat sugar over high heat. Once it begins melting, gently move sugar around to prevent scorching. Do this as little as possible; do not fully stir it.
2. When the sugar has the consistency of wet sand, reduce heat to medium. Continue to move sugar around a bit, breaking up any clumps. Once the sugar is about 90% melted, turn off the heat and allow the residual heat to finish, about 2–3 minutes.
3. While sugar is cooking, in a small saucepan over medium heat, combine cream, vanilla bean paste, salt and corn syrup. Warm the mixture until just before boiling and stir well.
4. Slowly pour the cream mixture into the hot caramel. Only give the sugar about 2–3 minutes off the heat before doing this, or it will burn. Let the bubbles settle, then stir with a whisk until well combined. Pour through a strainer to remove any remaining sugar clumps, then stir in pecans.
5. Pour the mixture over the prepared shortbread and smooth the top with a rubber spatula. Chill in the refrigerator 15–20 minutes until set.
1. To prepare the Chocolate Ganache, in a small saucepan over medium-low heat, combine chocolate chips and cream. Heat slowly, stirring often, until the chocolate is completely melted and the mixture is smooth and glossy, 3–4 minutes.
2. Pour the ganache over the caramel and smooth with a rubber spatula for even coverage. Sprinkle with salt to finish and refrigerate 15–20 minutes to allow the chocolate to set. Serve and store at room temperature.
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