Matcha Millionaire's Shortbread

Course: Cookies, Dessert

Cuisine: Asian Fusion

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: pieces

Calories: 300kcal

Author: Marvellina

If you're a fan of the classic Millionaire’s Shortbread but find traditional caramel-based treats too sweet, this Matcha Millionaire’s Shortbread is the perfect balance of indulgence and sophistication.

Print Recipe

US Customary - Metric

Ingredients

Matcha shortbread:

113 g unsalted butter softened
120 g all-purpose flour
⅛ tsp table salt
25 g powdered sugar
2 Tbsp matcha powder

Salted caramel crunch:

308 g Kraft chewy caramels or Kraft caramel bits, Werther's chewy caramel
57 g unsalted butter
¼ tsp table salt
58 g Rice Krispies cereal

Chocolate topping:

224 g dark-chocolate I use 60% dark chocolate.
2 Tbsp unsalted butter

Instructions

Prepare matcha shortbread:

Preheat your oven to 325 F (160 C) and line an 8x8-inch baking pan with parchment paper, extending to the sides so you can easily grab the parchment paper to remove the shortbread from the pan later
In a bowl, whisk together the flour, matcha powder, icing sugar, and salt. Add the softened butter and mix until the dough comes together. It should be crumbly but hold when pressed.
Press the dough evenly into the base of the pan.
Prick with the tines of a fork to prevent bubbling during baking
Bake for 18-20 minutes, or until the edges just turn lightly golden. Don't overbake it. Let it cool completely in the pan while you prepare the rest

Prepare the easy salted caramel crunch:

Unwrap each of the Kraft's chewy caramel before using.
In a large pot over low heat, melt the caramels, salt, and butter, stirring constantly until smooth. Turn off the heat
Stir in the Rice Krispies cereal, mixing well.
Pour the caramel mixture over the cooled shortbread, spreading evenly. Let it set at room temperature for 15-20 minutes, or until firm.

Prepare the chocolate topping:

In a heatproof bowl set over a pan of gently simmering water, melt the dark chocolate and butter. Do not let the bowl touch the water. You can also melt the caramel in the microwave (stirring every 20 seconds).
Pour the melted chocolate over the caramel layer and smooth it out. Sprinkle with some flaky sea salt on top. Let the chocolate set at room temperature or chill in the fridge for faster setting.

Slice and serve:

Once fully set, use a sharp knife to cut into squares or bars. Wipe the knife between cuts to get clean slices.

Nutrition