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Pecan-Millionaire-Shortbread
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Pecan Millionaire Shortbread

This Pecan Millionaire Shortbread has the most incredible browned butter and Pecan shortbread, homemade caramel, milk chocolate and pecan topping.  
Prep Time40 minutes
Cook Time25 minutes
Decorating Time20 minutes
Total Time1 hour 25 minutes
Servings: 16 Servings
Author: Sarah Mark

Ingredients

For the Browned Butter Shortbread

  • 200 g Unsalted Butter
  • 300 g Plain Flour
  • 100 g Caster Sugar
  • 75 g Pecans (halved and quarters)

For the Caramel

  • 397 g Condensed Milk (1 tin)
  • 50 g Caster Sugar
  • 75 g Golden Syrup
  • 225 g Unsalted Butter

For the Chocolate Topping

  • 400 g Milk Chocolate
  • 100-150 g Pecans (halved and quartered)

Instructions

To Make the Browned Butter Shortbread

  • Line a 9" square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
  • Add the butter to a saucepan on a low/medium heat and stir until completley melted.
  • Continue to stir the butter, it will become frothy but this is okay. Look out for brown specks in the bottom of the saucepan. The butter will start to turn brown and smell nutty.
  • Remove the butter from the heat and leave to one side.
  • In a seperate bowl add the flour and sugar and whisk until fully incorporated. Add in the butter and beat until it forms a dough.
  • Add in the pecans and beat again until they are evenly distributed.
  • Pour the mixture into your cake tin and press down until it is even and flat.
  • Bake for 20-25 minutes or until golden.
  • Remove from the oven and leave to one side.

To Make the Caramel

  • To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
  • Stir continually until the sugar has dissolve and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
  • Once the caramel is nice and thick it should take between 5-8 minutes, pour it over the top of your shortbread biscuit and leave to cool.
  • Put it in the fridge until the caramel had cooled and set.

To Make the Topping

  • Add the chocolate to a heatproof bowl and melt in 20 second bursts stirring in between until it is smooth and completely melted.
  • Pour it over your carmael and smooth.
  • Finish with your Pecans.
  • Put the millionaire shortbread back into the fridge until the chocolate has set. Remove from the tin and cut into individual portions.