Low Sodium Millionaire Shortbread Bites
Indulge in the decadent delight of Low Sodium Millionaire Shortbread Bites—perfectly portioned treasures of buttery shortbread, luxurious caramel, and velvety dark chocolate. This lower-sodium spin on the classic treat delivers all the richness and flavor you adore while keeping your sodium intake in check. With a delicate layering process and the option of a light sea salt sprinkle, these bite-sized desserts boast a satisfying blend of sweetness and a subtle hint of savory. Ideal for parties, holiday platters, or a guilt-free treat, they’re easy to make and even easier to enjoy. Impressively simple yet utterly elegant, these irresistible bites prove you can have a million-dollar flavor without breaking a sweat. Perfect for lovers of low sodium desserts, caramel shortbread recipes, and bite-sized chocolate candies!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
- 14 ounces Sweetened condensed milk
- 0.5 cup Brown sugar
- 2 tablespoons Light corn syrup
- 1 cup Heavy cream
- 0.5 cup Unsalted butter (caramel)
- 1.5 cups Dark chocolate chips
- 0.125 teaspoon Sea salt (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring there is overhang on the sides for easy removal.
In a medium bowl, cream together 1 cup of unsalted butter (room temperature) and 0.5 cup of granulated sugar until light and creamy.
Gradually add in 2 cups of all-purpose flour, mixing until combined. The mixture should be crumbly yet hold together when pressed.
Press the shortbread mixture evenly into the prepared baking pan, creating a flat, even layer.
Bake in preheated oven for 20-25 minutes, until the edges are lightly golden. Remove and let cool slightly on a wire rack.
In a medium saucepan over medium heat, combine 14 oz of sweetened condensed milk, 0.5 cup of brown sugar, 2 tbsp of light corn syrup, 1 cup of heavy cream, and 0.5 cup of unsalted butter.
Stir constantly as the mixture heats, then let it gently boil while still stirring for 10-15 minutes, until it thickens and turns a light caramel color.
Pour the caramel over the slightly cooled shortbread, spreading evenly. Allow to cool and set at room temperature or refrigerate it for quicker setting.
Once the caramel layer is set, melt 1.5 cups of dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between to prevent overheating.
Spread the melted chocolate evenly over the set caramel layer using a spatula.
Sprinkle a scant 1/8 teaspoon of sea salt over the chocolate, if desired, for a hint of salty contrast.
Refrigerate the layered shortbread until the chocolate glaze is firm, about 15-20 minutes.
Using the parchment overhang, carefully lift the shortbread out of the baking pan.
Cut into small bite-sized squares for serving. Store in an airtight container to maintain freshness.
Nutrition Facts
Calories |
7071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.1 g | 536% | |
| Saturated Fat | 247.9 g | 1240% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 790.2 g | 287% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 558.9 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1509 mg | 116% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
