Have you ever made Millionaire’s Shortbread? It’s a quintessential tiffin-box treat in Britain featuring the timeless combination of buttery shortbread layered with caramel and chocolate. Inspired by the original, our favourite teenage baker – Elisha Parikh (a.k.a. Elithebaker) – returns to TFD with her twist on the original: Pecan Billionaire’s Shortbread!
You’ll start by making the buttery crumbly shortbread base. Once baked, it’s time to stir together homemade dulce de leche (a sweet and creamy spread which is different to salted caramel). The final layer is a thick and rich chocolate ganache. Refrigerate the layered shortbread overnight and press some toasted pecans on top the next morning to add a gentle crunch and nutty touch to this bite-sized treat.
Pecan Billionaire’s Shortbread
Ingredients
Shortbread base
- ½ cup unsalted butter, softened
- ¼ cup icing sugar
- 1 cup all-purpose flour
- ½ tsp salt (omit if using salted butter)
Dulce de Leche
- 1 tin sweetened condensed milk
- 2 tbsp salted butter
- 1½ tsp salt
- ½ cup chopped pecans
Ganache layer
- ¼ cup fresh cream
- ½ cup dark couverture chocolate
- pecans to decorate
Instructions
Start by making the shortbread
- Line a 5*5 tin with parchment on all sides, and grease well with butter. This will help to take out the shortbread later on.
- Preheat the oven to 180°C/ 350° F.
- Cream together the butter and sugar until pale.
- Fold in the flour until well combined.
- Press the mixture into the prepared baking tin and bake for 15-20 mins until lightly golden.
Prepare the dulce de leche
- Once the shortbread is baked, prepare the Dulce de Leche. Empty the tin of condensed milk into a heavy-bottomed non-stick saucepan.
- Stir over medium-low heat for 15-20 minutes until it thickens and turns golden brown. Whisk in the butter.
- Pour the warm dulce de leche over the baked shortbread, and sprinkle with a layer of pecans. Refrigerate for 3-4 hours before preparing the ganache.
Prepare the ganache
- Heat the cream until simmering, and chop up the chocolate.
- Whisk the chocolate into the hot cream until emulsified into a pourable ganache
Assemble
- Pour the ganache over the chilled shortbread and dulce de leche.
- Refrigerate the layered dessert for 8 hours, or preferably overnight.
- Using a hot knife, cut the billionaires shortbread into squares, and top each one with a whole pecan. Enjoy!
About Elisha Parikh:
Elisha Parikh, more famously known as “Elithebaker” on Instagram is a self-taught, 15 year-old baker. She loves experimenting with classic recipes as well as creating new ones.
Explore More Recipes by Eli The Baker
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