Known for their rich taste, these Millionaire Shortbread Bars feature the iconic dessert’s shortbread base, topped with toothsome candied orange, hazelnuts, and pecans. Pictured with our Soft-Baked Matcha Cookies.
Millionaire Shortbread Bars
Serves: 48
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup cornstarch
- 1½ teaspoons fresh orange zest
- 1 teaspoon kosher salt
- 1¼ cups cold unsalted butter, cubed
- 1 large egg white, beaten
- ½ cup diced candied orange peel*
- ½ cup chopped hazelnuts
- ½ cup chopped pecans
- 1 (13.4-ounce) can dulce de leche
Instructions
- Preheat oven to 375°. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat together flour, sugar, cornstarch, orange zest, and salt with a mixer at low speed until combined. Add butter, beating until a dough starts to form, 2 to 3 minutes. Press dough into bottom of prepared baking sheet.
- Brush dough with egg white and sprinkle with candied orange peel, hazelnuts, and pecans. Gently press toppings down to adhere to dough.
- Bake until edges are golden brown, 20 to 25 minutes. Let cool completely in pan.
- Using excess parchment as handles, remove from pan. Using a chef’s knife, cut shortbread into 1½-inch squares. Store in an airtight container at room temperature for up to 2 days.
- Just before serving, drizzle with dulce de leche.
Notes
*We used Trader Joe’s.
