Name: Tahini Caramel Millionaire's Shortbread
Prep time: 1 h
Cook time: 29 min
Total time: 1 h 29 min
Yield: 16 bars
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup powdered sugar; 2 teaspoons vanilla; 2 cups all-purpose flour; 0.5 tsp salt; 0.75 cup unsalted butter; 1.13 cups heavy cream; 2.25 cups granulated sugar; 0.75 cup light corn syrup; 0.75 cup tahini; 1 tsp vanilla; 1.5 cups semi-sweet chocolate; 1 tbsp neutral oil; Flaky sea salt

Tahini Caramel Millionaire's Shortbread cover

From the Cook

1/6

Tahini Caramel Millionaire's Shortbread

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Shortbread Crust

Line a 9×9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.

In a medium bowl, cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes.

With a rubber spatula, fold in the flour and salt until just combined.

Press the dough into the prepared pan and use the back of a spoon or small measuring cup to pack it in and level it out.

Place in the fridge to chill for 30 minutes.

While the base is chilling, preheat the oven to 325 degrees F.

Bake the shortbread for 30-35 minutes or until it is an even light golden brown.

Allow to cool completely before pouring the caramel on top.

Tahini Caramel

In a medium bowl, heat the heavy cream and butter until the butter has completely melted. Set aside.

In a large, deep saucepan combine the sugar and light corn syrup. Heat over low-medium heat, stirring until the sugar has dissolved.

Increase the heat to medium-high, and stir frequently. After about 10 minutes, it will turn amber in color.

Remove the pan from the heat and stir in the heavy cream and butter mixture. It will bubble and rise rapidly.

Return the pan back to the medium-high heat. Stir frequently until it reaches 248 degrees F.

Once it comes to temperature, remove from heat and stir in the tahini and vanilla.

Immediately pour over the cooled shortbread crust.

Allow the caramel to cool down a little before placing in the fridge overnight. You could also leave it at room temperature for several hours to set.

Chocolate Layer

In a medium bowl, heat the chocolate and oil until fully melted and smooth.

Pour over the set tahini caramel and spread into an even layer.

Place in the fridge until solid.

Cut the millionaire's shortbread into 16 bars (or more), sprinkle with flaky sea salt, and enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Shortbread Dough ❄️
Refrigerate the shortbread dough for at least 30 minutes before baking to prevent spreading and achieve a crisp, tender texture with clean edges.
Control Caramel Temperature 🌡️
Use a candy thermometer and bring the caramel mixture to exactly 248°F (soft ball stage) before adding cream to ensure the perfect chewy consistency that won't be too hard or too soft.
Tahini Integration Technique 🥄
Whisk tahini with the corn syrup before adding to the caramel base to prevent lumps and ensure smooth, even distribution throughout the filling.
Strategic Salt Placement 🧂
Sprinkle flaky sea salt on the chocolate layer immediately after pouring while it's still warm—this allows the salt crystals to adhere perfectly and provides brilliant bursts of flavor contrast.
Chocolate Tempering for Shine ✨
Melt chocolate gently over a double boiler or in short microwave bursts (20-30 seconds) to maintain its glossy finish and prevent a dull, grainy appearance on the final product.