Low Sodium Millionaire's Shortbread

Indulge guilt-free with this irresistible Low Sodium Millionaire’s Shortbread, a healthier twist on the classic treat without compromising on decadence. Featuring a buttery, crumbly shortbread base, a luscious layer of golden caramel, and a rich dark chocolate topping, this dessert offers all the indulgence you love with reduced sodium levels. Perfect for those seeking a more heart-friendly option, the recipe uses unsalted butter and smart ingredient swaps to achieve a luxurious balance of flavors and textures. With just 20 minutes of prep time and minimal effort, these three-layered squares are a show-stopping addition to any party, dessert table, or afternoon treat. Serve chilled for the perfect melt-in-your-mouth experience! Keywords: low sodium millionaire's shortbread, reduced sodium dessert, healthy caramel shortbread bars, homemade shortbread recipe.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 16

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper.

Step 2

In a mixing bowl, cream 250g of unsalted butter with 100g granulated sugar until light and fluffy.

Step 3

Gradually sift in 300g of all-purpose flour and 50g of cornstarch into the butter mixture, combining until a soft dough forms.

Step 4

Press the dough evenly into the prepared baking pan. Prick the surface with a fork to prevent bubbles.

Step 5

Bake the shortbread for 20 minutes or until it's just golden. Let it cool in the pan.

Step 6

For the caramel, melt 100g of unsalted butter in a saucepan over low heat. Add in 100g of light brown sugar, stirring until dissolved.

Step 7

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.

Step 8

Cook the caramel for about 8-10 minutes until it thickens and turns a rich, golden brown, stirring constantly.

Step 9

Pour the caramel evenly over the cooled shortbread and let it set at room temperature.

Step 10

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.

Step 11

Stir in 2 tablespoons of heavy cream into the melted chocolate until smooth and glossy.

Step 12

Pour the chocolate over the set caramel layer, spreading evenly with a spatula.

Step 13

Allow the layered shortbread to set completely in the refrigerator for about 1 hour before cutting into squares to serve.

Nutrition Facts

Serving size	(1527g)

Amount per serving	% Daily Value*
Calories	7046.0

Total Fat 406.4g	0%
Saturated Fat 239.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 951.0mg	0%
Sodium 626.4mg	0%
Total Carbohydrate 810.5g	0%
Dietary Fiber 22.7g	0%
Total Sugars 515.5g
Protein 79.3g	0%

Vitamin D 81.1IU	0%
Calcium 1433.5mg	0%
Iron 38.5mg	0%
Potassium 3406.6mg	0%

*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.

Source of Calories

Fat: 50.7%

Protein: 4.4%

Carbs: 44.9%