This miso caramel millionaire’s shortbread is a delicious and unique twist on a classic dessert. It’s made with a delicate shortbread and topped with a rich layer of miso caramel and chocolate ganache.
This miso caramel millionaire’s shortbread is similar to the popular dessert except for one thing. The key difference is in the caramel layer which has a hint of white miso paste in it. This adds a touch of saltiness and depth to the caramel, making it taste extra delicious!
We used a simple shortbread crust on the bottom then added a top layer of chocolate ganache. If you’re willing to share, these bars make a great shareable dessert. Plus, they’re family approved!
For more caramel or chocolate desserts, try Goat Milk Caramel (Cajeta) and Malted Peanut Butter Brownies.
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Why You’ll Love This Recipe
- Enhanced Caramel Flavor: Besides adding a bit of salt, the miso adds a unique umami flavor, intensifying the taste of the caramel.
- Simple to Make: Each layer is incredibly easy to make and most of the recipe time is spent hands off.
- Dark Chocolate Ganache: The lower sugar percentage in dark chocolate compliments the sweetness of the caramel.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Unbleached All-Purpose Flour: You’ll need 180 g for the shortbread crust.
- Unsalted Butter: We recommend using European-style butter since it has a higher fat content. This is better for flavor and texture.
- Granulated Sugar: You’ll need 70 g to lightly sweeten the shortbread.
- Sweetened Condensed Milk: This is the base of the caramel.
- Light Brown Sugar: Don’t use dark brown sugar as the extra molasses could overpower the miso in the caramel.
- White Miso Paste: It’s milder than other miso pastes and has a slightly sweet flavor that’s perfect for desserts.
- Dark Chocolate: We use 70% dark chocolate to balance out the sweetness in the caramel.
- Heavy Cream: You’ll need 60 ml or about ¼ cup for the ganache topping.
- Salt & Flaky Sea Salt: Use a good quality flaky sea salt for sprinkling on top (we use Maldon).
Kitchen Equipment
- Kitchen Scale
- 8×8-inch (20×20 cm) Baking Pan
- Parchment Paper
- Mixing Bowls
- Pastry Cutter
- Large Saucepan
- Instant Read Kitchen Thermometer
- Small Offset Spatula
- Oven Thermometer
Step-by-Step Instructions
These shortbread bars are deceptively easy to make. Each layer takes almost no time at all. The hardest part is patiently waiting for the layers to chill!
STEP 1
STEP 2
STEP 1: Make the Shortbread. Combine the flour, sugar, and salt in a bowl.
STEP 2: Cut the cold butter cubes into the shortbread. Use a pastry cutter to cut the cubes into the flour mixture until the butter forms pea sized chunks.
STEP 3
STEP 4
STEP 3: Press the shortbread crust into your prepared baking pan. It’ll be very dry and crumbly so use the bottom of a glass or measuring cup to help pack it in.
STEP 4: Bake. Bake the shortbread for 22-25 minutes or until the edges are lightly golden brown. Let it cool while you make the caramel.
STEP 5
STEP 6
STEP 5: Make the caramel. Heat the condensed milk, brown sugar, and butter in a saucepan over medium heat until melted. Whisk in the miso paste then stir until thick and the temperature reaches 225°F (107°C).
STEP 6: Spread on the caramel layer then chill. Pour the finished caramel onto the shortbread crust and spread it out using a small offset spatula. Chill in the fridge for 1 hour to set.
STEP 7
STEP 8
STEP 7: Make the chocolate ganache topping. Place the chocolate and cream over a double boiler and stir until melted. You can also heat it in the microwave in 30 second intervals, stirring in between.
STEP 8: Spread on the chocolate layer and chill. Use a clean offset spatula to spread the chocolate into an even layer over the caramel. Sprinkle on the flaky sea salt then chill in the fridge for 2 hours before slicing.
If you like your chocolate layer to have a bit more bite, leave it in the fridge for a couple more hours.
Expert Tips
- Use a spoon to get clean edges on your bars. Before baking the shortbread crust, we like to take a spoon and swipe down the edges to get a flat even layer.
- Use a silicone spatula when making the caramel. This lets you cleanly scrape the saucepan so no sugar gets stuck and/or burnt on the bottom.
- Run your knife under hot water and clean in between each cut. This helps to get those clean edges when slicing.
FAQ
Absolutely! The longer the chill time, the better.
This is likely caused by burnt caramel bits at the bottom of the saucepan. That’s why we recommend using a silicone spatula to scrape down the pan as you stir.
Baking in Grams
All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!
Storage
Place the shortbread slices in an airtight container and store in the fridge for up to 1 week. If left at room temperature, the ganache layer could get too soft.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
Print📖 Recipe
Miso Caramel Millionaire’s Shortbread
- Prep Time: 35 minutes
- Chill Time: 3 hours
- Cook Time: 40 minutes
- Total Time: 4 hours 15 minutes
- Yield: 16 bars 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This miso caramel millionaire’s shortbread is a delicious and unique twist on a classic dessert. It’s made with a delicate shortbread and topped with a rich layer of miso caramel and chocolate ganache.
Ingredients
Shortbread Crust:
- 180 g (1 ½ cups) unbleached all-purpose flour, spooned and leveled
- 170 g (¾ cup) unsalted butter, cold and cut into cubes
- 70 g (⅓ cup) granulated sugar
- ¼ tsp salt
Miso Caramel:
- 1 14-oz (396 g) can sweetened condensed milk
- 100 g (½ cup) light brown sugar, packed
- 113 g (½ cup) unsalted butter, cut into pieces
- 2 tbsp white miso paste
Chocolate Ganache:
- 180 g (6 oz) 70% dark chocolate, broken into pieces
- 60 ml (¼ cup) heavy cream
- Flaky sea salt, for sprinkling
Instructions
Shortbread Crust:
- Preheat the oven to 350°F (180°C). Grease an 8×8-inch (20×20 cm) baking pan with butter and line with parchment paper, leaving a few inches of overhang on all sides.
- In a medium bowl, combine the flour, sugar, and salt.
- Add the cold butter cubes and cut it into the flour mixture using a pastry cutter. Cut until the butter forms pea sized chunks. The dough will be dry and crumbly.
- Tip the dough into the baking pan and firmly pack it in using the bottom of a glass or measuring cup.*
- Bake for 22-25 minutes or until the edges are lightly golden brown. Set aside to cool while you make the caramel.
Miso Caramel:
- In a large saucepan over medium heat, melt the sweetened condensed milk, brown sugar, and butter while stirring frequently (we recommend using a silicone spatula).
- Once melted, whisk in the miso paste until dissolved.
- Stir constantly, scraping the bottom and sides of the pan to prevent any caramel from burning.
- As it cooks, it will bubble and thicken. Continue stirring until it reaches a temperature of 225°F (107°C).
- Pour the caramel over the shortbread crust and spread it into an even layer using a small offset spatula.
- Chill in the fridge for 1 hour to set.
Chocolate Ganache:
- In a bowl placed over a pot of simmering water, stir the chocolate and cream together until melted.* The bowl should not be touching the water.
- Pour it over the caramel layer and spread it evenly with a small offset spatula.
- Generously sprinkle the top with flaky sea salt.
- Chill in the fridge for 2 hours then remove the shortbread from the pan and slice into pieces. If you like your chocolate to have more bite, leave it in the fridge for a couple more hours.
Notes
Packing the shortbread: Use a spoon to swipe down the edges of the shortbread before baking. This will ensure that your layers are visible and even on the sides.
Melting the Chocolate: You can also heat the chocolate and cream in the microwave in 30 seconds intervals, stirring in between.
Nutrition
- Serving Size: 1 piece
- Calories: 363
- Sugar: 26.6 g
- Sodium: 74.4 mg
- Fat: 22 g
- Carbohydrates: 38.1 g
- Fiber: 1.6 g
- Protein: 4.4 g
Keywords: miso caramel millionaires shortbread, millionaire’s shortbread
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