CWA service partner, Ashley Russo, shares her shortbread recipe fit for millionaires! Trust us when we say this stuff is what dreams are made of!

From: Ashley Russo



Shortbread crust-

2 cups all-purpose flour

1 cup unsalted butter (room temperature)

1/2 cup sugar

1 egg yolk room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt



1 14oz can sweetened condensed milk

1/2 cup unsalted butter cut into tablespoon-sized pieces

1 cup light brown sugar

1/4 cup corn syrup

1 teaspoon vanilla extract

1/2 teaspoon salt

*Have a food thermometer handy!


Chocolate ganache-

1 1/2 cup semisweet chocolate chips

1/3 cup heavy cream

Sea salt to sprinkle



  1. Preheat the oven to 350 degrees. Line a 9×9 baking dish with parchment paper.
  2. Cream the butter, add the sugar and salt, and then beat until light and fluffy. Add the vanilla and egg yolk, and mix until combined. Add the flour a little at a time until it is just combined. Don’t overmix!
  3. Transfer the mix to your pan and press it into an even layer. Bake for 20-22 minutes, until the edges are golden.
  4. While the base is baking, make the caramel. Combine all the ingredients together in a medium-size saucepan and place over medium heat.
  5. Whisk until combined, and continue whisking while the caramel bubbles and darkens. Do not stop whisking; it will burn easily. Once it reaches 225 degrees (about 5-6 minutes), remove it from the heat.
  6. Pour caramel onto the shortbread base and smooth it to the edges, creating a flat layer. Chill for 10 minutes until the caramel sets.
  7. Prepare the chocolate ganache. Warm the heavy cream in the microwave or in a double boiler. Add the chocolate chips and stir until melted and a thick, pouring consistency. Once the caramel is set, pour the chocolate over the caramel and smooth it out into an even layer. Let it set for a few minutes before sprinkling with sea salt, if desired. Then, let it chill in the fridge until fully set.


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