Low Sodium Millionaire's Shortbread
Indulge in the decadence of Low Sodium Millionaire's Shortbread, a lighter twist on the classic treat that doesn’t skimp on flavor. This recipe layers buttery, crumbly shortbread with a luxurious homemade caramel and a rich, creamy dark chocolate topping while avoiding added salt for a heart-friendly option. Crafted using unsalted butter and a touch of cornstarch for a tender base, the caramel filling brings a luscious, golden sweetness, complemented by the velvety bittersweet chocolate finale. Perfect for a guilt-free dessert, special occasions, or as a giftable sweet treat, this low sodium version ensures all the indulgence of the original without compromising your dietary goals. With only 50 minutes of preparation and cooking time, this treat is as simple to create as it is delightful to savor!
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Recipe Information
Ingredients
- 250 g Unsalted butter
- 300 g All-purpose flour
- 100 g Granulated sugar
- 50 g Cornstarch
- 100 g Unsalted butter (for caramel)
- 100 g Light brown sugar
- 397 g Sweetened condensed milk
- 200 g Dark chocolate
- 2 tbsp Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper.
In a mixing bowl, cream 250g of unsalted butter with 100g granulated sugar until light and fluffy.
Gradually sift in 300g of all-purpose flour and 50g of cornstarch into the butter mixture, combining until a soft dough forms.
Press the dough evenly into the prepared baking pan. Prick the surface with a fork to prevent bubbles.
Bake the shortbread for 20 minutes or until it's just golden. Let it cool in the pan.
For the caramel, melt 100g of unsalted butter in a saucepan over low heat. Add in 100g of light brown sugar, stirring until dissolved.
Slowly stir in the 397g of sweetened condensed milk. Increase the heat and bring the mixture to a gentle boil, stirring continuously to prevent burning.
Cook the caramel for about 8-10 minutes until it thickens and turns a rich, golden brown, stirring constantly.
Pour the caramel evenly over the cooled shortbread and let it set at room temperature.
For the chocolate topping, melt 200g dark chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water.
Stir in 2 tablespoons of heavy cream into the melted chocolate until smooth and glossy.
Pour the chocolate over the set caramel layer, spreading evenly with a spatula.
Allow the layered shortbread to set completely in the refrigerator for about 1 hour before cutting into squares to serve.
Nutrition Facts
Calories |
7046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.4 g | 521% | |
| Saturated Fat | 239.9 g | 1200% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 810.5 g | 295% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 515.5 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1434 mg | 110% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 3407 mg | 72% | |
*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.
